I used to hate Fall, especially September. It was a nagging reminder that the summer days of freedom were over and the routine filled days of school were returning. But since I have recently (about this time last year) "fallen for Fall," I am feeling very excited about the new season.
I made this salad as a way to use the large amounts of mango we had leftover, but it turned out so tasty I decided I should share!
Warning: This salad is strangely addicting. Who me? Eat it two days in a row? Couldn't be!
- 2 cups cabbage
- 1 1/2 cup mango
- 1/2 an avocado
- 1/2 cup cucumber
- 1/3 cup crumbled goat cheese
- Handful toasted pine nuts
- 1 tbsp. peanut oil
- 3/4 tbsp. soy sauce
- Juice from 1/2 a lime
- 1/8 tsp. cayenne
- 1/8 tsp. basil
- Pinch of salt
Cube the mango and avocado. Slice the cucumber and halve the slices. Toss all ingredients in a bowl.
Put dressing ingredients in a small mason jar. Seal the lid & shake it up!
Pour dressing on salad, toss, enjoy!