2 bowls of Mango, Carrot, Purple Cabbage, and Cilantro Salad with Miso Ginger Dressing
  • Easy
  • 10 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 168 Cal
  • Fat: 4.8g (8g Saturated Fat)
  • Carbohydrates: 32.3g
  • Fiber: 8.3g
  • Sugar: 20.3g
  • Protein: 4.8g

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Ingredients

  • ½ of a regular cucumber or Persian cucumbers, cut into chunks
  • 1Tbsp light miso paste
  • 1 Tbsp grated ginger
  • 1 tsp Sriracha sauce (optional)
  • 1 Tbsp olive oil
  • 1 Tbsp lime juice
  • Water to thin
  • ½ head of a small red cabbage, shredded (about 4 cups)
  • 1 large carrot, peeled into long ribbons
  • 1 mango, diced into small chunks
  • ½ cup cilantro and/or mint leaves, roughly chopped
  • 2 green onions, sliced thinly

Directions

  1. DIRECTIONS TO MAKE THE DRESSING:
    In a blender, combine the cucumber, miso paste, ginger, Sriracha, olive oil, and lime juice and puree. Adjust the consistency with water if necessary. Transfer to a large bowl.
  2. DIRECTIONS TO MAKE THE SALAD:
    Add the cabbage, carrots, mango, herbs, and green onions and combine with the dressing.