Rainbow red cabbage salad

Bring this bright and crisp salad to a party or barbecue to make a colorful impression! This salad pairs nicely with the Citrus Macadamia Nut Sole see here.

PREP TIME

30 minutes

COOKING TIME

YIELD

4-6 servings

 

1 cup red cabbage, finely sliced
or shredded

1/2 cup carrot, shredded

1/2 cup broccoli stems, shredded

1/2 mango, finely diced

Juice of 1-2 limes

2 tablespoons macadamia nut oil

Sea salt and black pepper to taste

2 tablespoons macadamia nuts, chopped

 

SIDE NOTE

If mango isn’t in season, fresh apple chunks work nicely.

CHANGE IT UP

If you don’t have macadamia nut oil, try extra-virgin olive oil.

 

NUTS

EGGS

NIGHTSHADES

fodmaps

 

In a large mixing bowl, combine the red cabbage, carrots, broccoli, and mango.

Top the vegetable mixture with lime juice, macadamia nut oil, sea salt, and black pepper. Toss to coat the mixture well with the dressing.

Transfer to a serving dish, and garnish with the chopped macadamia nuts.