Rainbow Salad
Ingredients
The Salad:
- 4 cups each thinly sliced & cross-chopped white cabbage (discard hard cores, outer leaves)
- 4 cups each thinly sliced & cross-chopped purple cabbage (discard hard cores, outer leaves)
- 3 cups fresh arugula (or fresh baby spinach), coarsely chopped
- 1 large sweet red or orange pepper (organic), thinly sliced and cross-chopped
- ¼ cup scallions, green tops only, minced
- 2 large mangos, peeled and chopped finely
- 1/2 cup fresh cilantro, minced (okay to use tender stems)
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup freshly-squeeze lime juice
- ¾ cup extra virgin olive oil
- Sea salt
- Ground pepper to taste (light)
Prep Time: 10 Minutes
Cool Time: 2 Hours
Total Time: 2 Hr 10 Minutes
Yields: 2-4 Servings
Directions
- Mix all ingredients together and blend well (easiest with your hands so you can knead and squeeze the cabbage to tenderize and marinate it for a full ~3 minutes).
- Ideally, refrigerate at least 2 hours and then allow to warm up at room temp a bit before serving for maximum flavor. The fruit juice mixes in and sweetens the dressing – delicious!
- You can stir in baby shrimp or serve alongside fish; the flavors are very complementary.
Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
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