Summer cabbage salad with chili and mango dressing

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Ingredients

salad

  • 1/2 shredded Chinese cabbage
  • 50 g baby grated spinach
  • 50 g grated arugula leaves
  • 1 chilled cooked corn cob
  • 1/2 red bell pepper, thinly sliced
  • 2 mangoes, thinly sliced
  • 1/4 cup coconut flakes
  • 2 shallots, thinly sliced

Bandage

  • 1 mango, diced
  • 1/4 cup sweet chili sauce
  • 2 tablespoons mayonnaise

Method

  1. In a blender, combine the dressing ingredients. Mix over high heat until smooth, then refrigerate.

  2. Layer the salad ingredients starting with the Chinese cabbage, spinach, and arugula, and then the pepper strips, corn kernels, and mango.

  3. Top with shallots and coconut.

  4. Drizzle the dressing on top. Serve immediately.

Equipment

  • 1 blender

SeasoningChilecolConSaladMangoverano

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