Summer Salad with Mango Ginger Dressing
Loaded with the goodness of fresh summer bounty and topped with an amazingly refreshing mango ginger dressing, this salad stays crisp and fresh and travels well. I like to pack mine in a mason jar or cooler and bring the dressing on the side so it doesn’t get soggy. (Hint: If you like this salad, you might also like my Asian Vegetable Salad, which also travels well!)
Ingredients
Salad
- 1 head romaine lettuce, (thinly sliced)
- 1 head cabbage, (small, thinly sliced)
- 1/4 head red cabbage, (thinly sliced)
- 1/2 red bell pepper, (sliced)
- 1/2 yellow bell pepper, (sliced)
- 1/2 cup cilantro, (roughly sliced)
- 1 avocado, (sliced)
- Black sesame seeds
- Slivered almonds
Dressing
- 1 mango, (ripe, peeled, seeds removed)
- 3 tablespoons apple cider vinegar
- 3 tablespoons water
- 1 inch ginger, (finely chopped)
- 1/4 teaspoon red pepper flakes
- 1 pinch pink salt
Instructions
- To make mango ginger dressing, add mango, apple cider vinegar, water, ginger, red pepper flakes, and pink salt to blender and blend until smooth. Set aside to let flavors develop (refrigerate in a small airtight container if not using right away).
- In a large bowl, add romaine lettuce, cabbages, red and yellow bell peppers, and cilantro, and toss.
- Serve in individual dishes topped with sliced avocado and mango ginger dressing, then add sprinkles of black sesame seeds and slivered almonds on top. (If taking salad to go, divide equally into 4 mid-size mason jars and close lid tight, taking dressing on the side. Don’t forget to pack forks!)