Red Cabbage Mango Pistachio Salad

Red Cabbage Mango Pistachio Salad

2 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
wes
Recipe by  wes

“Light, fresh, modestly sweet, and slightly nutty. If served as individual servings, consider this alternate presentation: Combine dressing with shredded cabbage and pistachios. Top with mango wedges.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  1. Stir red cabbage, mango, pistachios, and 1 tablespoon mint together in a large salad bowl.
  2. Whisk truffle oil, agave nectar, lime juice, champagne vinegar, and salt in a small bowl and pour dressing over salad; toss to combine. Garnish with 1 sprig fresh mint.

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Reviews (2)

Rate This Recipe
hmvaughan
0

hmvaughan

A bit sweet. Perfect when combined with spicy shrimp.

Gwen
0

Gwen

I had a head of cabbage I needed to do something with so I decided to try this recipe. I had to change it a bit since I didn't have agave (used honey) or champagne vinegar (used red wine vinegar), but I think the biggest problem I have with it is the amount of truffle oil. I love truffle oil, but it's overpowering in this dish. I think a sesame oil would be a better bet for this salad.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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