Blueberry Mango Cabbage Salad

This colourful summer salad can be served as a side dish or as a meal if you add chicken.



Blueberry Mango Cabbage Salad



  • 1 cup (250 ml) chopped salad greens
  • 1 cup (250 ml) shredded purple cabbage
  • 1 cup (250 ml) shredded napa cabbage
  • 1 peeled and cubed or julienned mango
  • 3/4 cup (175 ml) fresh blueberries
  • 1/2 cup (125 ml) julienned or whole snow peas
  • 1/4 cup (60 ml) shelled unsalted sunflower seeds
  • 6 Tbsp (90 ml) vegetable oil
  • juice from 1 lime
  • 2 tsp (10 ml) liquid honey
  • 1 tsp (10 ml) dijon mustard
  • salt
  • pepper

Nutritional Information:

Per serving
228 calories
22 g carbohydrates (33%)
3 g protein (6%)
15 g fat (60%)

Suitable for heart-healthy and diabetic diets.
Servings of Fruits & Vegetables per 1 serving of recipe = 1.25

Recipe Options:

Note: You can easily turn this salad into a complete meal by adding chunks or slices of cooked chicken breast. Simply add chicken to salad ingredients and toss well with dressing.


Share this Recipe

Know someone who would enjoy this recipe? Why not share it with them.


  • STEP 1

    Salad preparation: In a large bowl, combine all ingredients and toss well.

  • STEP 2

    Dressing preparation: Combine all ingredients in a container with a lid. Shake until well combined. Pour desired amount of dressing over salad and toss well.