Crunchy Orange Ginger Salad

Vegan cabbage, carrot, mango, and pomegranate salad with an orange-ginger dressing — bright, crunchy, fresh, and so good for your heart. One of the best quick plant-based salads because it’s loaded with fiber, antioxidants, and flavor. Works as a full meal or the perfect side with any vegan bowl. Makes 8 servings.

• High fiber and nutrient-dense
• Anti-inflammatory and heart-healthy
• Works as a full meal or a side

Ingredients

Salad

• 1 head cabbage, shredded
• 3 carrots, julienned
• Red onion, sliced
• 1 red pepper, diced
• 1 mango, cubed
• Big handful parsley, chopped
• Pomegranate seeds + chopped nuts (cashew, almond, or pistachio)

Orange-Ginger Dressing

• 3 Tbsp olive oil
• 1 Tbsp orange zest
• Juice of 1 orange
• 1 tsp fresh ginger
• Salt and pepper, to taste

Directions

1. Shred the cabbage, julienne the carrots, slice the red onion, dice the red pepper, cube the mango, and chop the parsley.
2. Add the pomegranate seeds and chopped nuts.
3. Whisk together the olive oil, orange zest, orange juice, ginger, salt, and pepper.
4. Toss everything together until coated. Enjoy immediately — the flavor gets even better as it sits.

Macros (Per Serving – 8 Servings)