Caribbean Confetti Salad
Prep:
5 mins
Total:
10 mins
Makes:
16 servings
Utensil:
Saladmaster Food Processor
6.5 Qt. Double Walled Bowl
small mixing bowl
Contributed By:
Diana Valenciano
Recipe Description:
When people think salads, you don't think of pineapple and mango. Give your salad a burst of color and flavor by incorporating your favorite tropical fruits! Paired with a delicious sweet and tangy dressing, this salad is the perfect combination to any back yard bbq meal or as a standalone snack. Everyone will love it! All you need is your Saladmaster Food Processer, a couple of bowls and you're all set!
1⁄2
head
green cabbage, processed, use Cone #2
1⁄2
head
red cabbage, processed, use Cone #2
2
garlic cloves, shredded, use Cone #1
3
medium
carrots, shredded, use Cone #1
1
lemon, juiced
1⁄2
cup
pineapple juice
1⁄4
cup
red wine vinegar
3
tbsp
honey
2
tbsp
dijon mustard
1
jalapeño pepper, seeded and diced
2
scallions, chopped, green part only
1
tsp
white pepper
1
tsp
salt
1⁄4
cup
cilantro
1
cup
pineapple chunks
1
cup
mango chunks
Garnish: sunflower seeds
Directions:
- In a small bowl, add the lemon juice, red wine vinegar, pineapple juice, honey, dijon mustard, jalapeno, scallions, garlic, white pepper, salt and cilantro and whisk until combined.
- In a larger bowl, process the cabbage and carrots. Add the mango, pineapple and dressing over the salad and toss to evenly coat.
- Garnish with sunflower seeds and serve.