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Chopped Salad with Mango & Basil Dressing

A yummy, fresh, chopped salad filled with greens, cabbage, tomatoes, red pepper, basil, pepitas, Chinese noodles, and topped with a flavorful mango-basil-ginger dressing.
Prep Time10 mins
Cook Time0 mins
Course: Main Course, Salad, Side Dish
Keyword: basil, cabbage, ginger, kale, mango, napa, pepitas, red pepper
Servings: 4
Author: Nicole Coudal

Ingredients

Mango Ginger Basil Dressing

  • 1 large Ripe mango, peeled and chopped roughly
  • 1/4 c. Fresh orange juice (alt: prepared orange juice)
  • 1/4 c. Fresh lime juice (1 - 1.5 limes)
  • 1 Tb. Honey
  • 1 1" piece fresh ginger, peeled, grated (add more if you like it zippy)
  • 1/2 tsp. Kosher salt
  • 1/4 c. Extra virgin olive oil
  • 1 Tb. Fresh Jalapeno, seeded & chopped finely
  • 1/4 tsp. Freshly ground black pepper
  • 1 Tb. Fresh basil, chopped finely

Salad

  • 4 c. Chopped, fresh greens (bite-sized pieces) (baby kale, Green lettuce, Romaine, iceberg, etc.)
  • 1 c. Chopped, fresh cabbage (bite-sized pieces) (Napa is ideal, but Savoy works, too!)
  • 1/2 c. Chopped, red Bell pepper (bite-sized pieces)
  • 8-10 Cherry or Grape tomatoes, quartered
  • 1/2 c. Chopped, peeled, fresh/ripe mango
  • 1/2 c. Roasted/salted pepitas (pumpkin seeds)
  • 1/2 c. Chinese rice noodles (available in supermarkets in the Asian section)
  • 1/4 c. Fresh basil leaves, chopped (or chiffonade)

Instructions

For the Dressing

  • Add mango pieces to the bowl of a food processor. Add lime juice, orange juice, ginger, honey, salt and olive oil. Mix until well combined and smooth. Taste for seasoning (add a bit more lime or salt, if needed). Transfer to a small bowl then stir in the jalapeno, chopped basil, and black pepper (this process ensures the dressing won't get too 'muddy' looking, staying a fresh mango color). Leave in that bowl for serving, or transfer to something fancy to pour it at the table :)

For the Salad

  • Chop greens into bite-sized pieces and place in a large serving bowl. Add tomatoes, red pepper, mango, Chinese rice noodles, peptas, basil.
  • Add a little bit of dressing at a time to the salad mixture and mix to combine well.
  • Refrigerate any leftover dressing, which should last for a few days in the fridge (make another salad, or top grilled chicken, fish or veggies with it!)

Notes

Be sure to chop everything into similar bite-sized pieces.
Don't chop or assemble until just before you plan to eat it, otherwise the greens will develop brown cut edges and won't be as crisp :)