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
Rate Recipe: 
Contributed By: 
Diana Valenciano

Ingredients

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! 

12
head
green cabbage, processed, use Cone #2
12
head
red cabbage, processed, use Cone #2
2
garlic cloves, shredded, use Cone #1
3
medium
carrots, shredded, use Cone #1
1
lemon, juiced
12
cup
pineapple juice
14
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
14
cup
cilantro
1
cup
pineapple chunks
1
cup
mango chunks
Garnish: sunflower seeds
  1. 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.
  2. In a larger bowl, process the cabbage and carrots. Add the mango, pineapple and dressing over the salad and toss to evenly coat.
  3. Garnish with sunflower seeds and serve.
Nutritional Information per Serving
Calories: 
96
Total Fat: 
8g
Saturated Fat: 
2g
Cholesterol: 
5mg
Sodium: 
82mg
Total Carbs: 
3g
Dietary Fiber: 
1g
Sugar: 
4g
Protein: 
1g

Directions

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