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Crunchy red cabbage mango salad with carrot, cucumber and pumpkin seeds served on a white plate

Red Cabbage Mango Salad Recipe

This red cabbage mango salad is fresh, colorful, and packed with crunchy vegetables, sweet mango, and a tangy lemon dressing. Finished with pumpkin seeds for extra crunch, it's a healthy and refreshing salad that's perfect for lunch, meal prep, or as a vibrant side dish.
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Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 180 kcal

Ingredients
  

For the Salad

  • 3 cups shredded red cabbage
  • 2 cups shredded carrot
  • 1 mango chopped
  • 1 medium cucumber chopped
  • 1 handful pumpkin seeds
  • Fresh parsley chopped
  • Salt and pepper to taste

For the Dressing

  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon Dijon mustard

Instructions
 

  • Shred the red cabbage and carrots and place them in a large bowl.
  • Chop the mango and cucumber into small cubes and add them to the bowl.
  • Add chopped parsley and pumpkin seeds.
  • In a small bowl or a jar, mix olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper.
  • Pour the dressing over the salad.
  • Mix everything well until the vegetables are evenly coated.
  • Let the salad sit for about 10 minutes before serving for the best flavor.
Keyword red cabbage mango salad