Edamame cabbage and mango salad with maple vinaigrette
A delicious blend of sweet mango, crunchy cabbage and tender soybeans with a fabulous maple-based dressing.
Can I just say that salads are my new sweets? Not sure how long it’ll last, but my vegan health nut family members have inspired me to steer away from the cookie jar and spend more time creating powerhouse salads.
Which is not to say I’m done with baked goods – that’ll be a cold day in… anyway, I’m having a lot of fun, and it always feels great to put together a fresh, crunchy, delicious salad and then feed yourself (and whichever hungry people are lurking in the kitchen shadows) the kind of food you can be proud of. And here’s why….
Edamame – or soybeans – are a protein powerhouse, mangoes are packed with vitamin C, and purple cabbage gives you loads of antioxidants and anthocyanins (helps to lower the risk of cancer, heart disease and other conditions). Slimcadoes, or lite avocados (those jumbo-looking avocadoes you’ve seen in the produce section) are lower in fat density than their smaller counterparts, and offer a lighter taste, while still plenty of the heart-healthy fats. Maple syrup is one of the best options for sweeteners, as it contains vitamins and minerals and is in a pure and unrefined state.
- 12 ounces shelled edamame
- 1 ripe mango, diced
- 1/2 small head red cabbage
- 1 lite avocado, diced
- 2 cups kale, finely chopped
- 1 bunch scallions, sliced
- 1 cup carrot shreds, optional
- 1/2 cup sunflower seeds, optional
- 1/4 cup maple syrup
- 1/4 cup red wine vinegar
- 1/2 teaspoon black pepper
- 1-2 teaspoon sea salt, to taste
- 1/4 cup olive oil
- 1-2 cloves garlic, crushed
Thinly slice the red cabbage into ribbons, and then cut slices into thirds.
Mix cabbage with edamame, mango and avocado cubes and scallions. If using, add carrot shreds and sunflower seeds.
Whisk together dressing ingredients, and pour over salad. (You may have extra vinaigrette; it will stay fresh in the fridge for a couple weeks.)