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Mango, Edamame & Cabbage Salad with Peanut Sauce

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Mango, Edamame & Cabbage Salad with Peanut Sauce

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegetarian
Calorie: Over 500
Protein: 10-20g
Fiber: 5-10g
Servings: 2
Calories: 553kcal


  • 2 tbsps All Natural Peanut Butter
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tbsp Rice Vinegar
  • 1 1/2 tsps Tamari
  • 2 tbsps Raw Honey
  • 2 cups Purple Cabbage (finely sliced)
  • 1 cup Frozen Edamame (thawed)
  • 1 cup Frozen Mango (thawed)
  • 1/4 cup Raw Peanuts (roughly chopped)


  • In a large salad bowl, whisk together the peanut butter, olive oil, rice vinegar, tamari and honey until well combined.
  • Add remaining ingredients and toss until evenly coated. Enjoy immediately or let marinate overnight.


  • Nut-Free

    Use tahini instead of peanut butter. Top with sesame seeds or hemp hearts instead of peanuts.
  • No Cabbage

    Use coleslaw mix, mixed greens, kale or spinach instead.
  • No Rice Vinegar

    Use apple cider vinegar instead.
  • Extra Flavour

    Add lime juice, red pepper flakes, minced garlic, grated ginger, sliced carrots and/or chopped cilantro.
  • Leftovers

    Refrigerate in an air-tight container up to 3 to 4 days.


Serving: 2g | Calories: 553kcal | Carbohydrates: 50g | Protein: 20g | Fat: 35g | Cholesterol: 0mg | Sodium: 287mg | Fiber: 10g | Sugar: 35g | Vitamin A: 2117IU | Vitamin C: 85mg | Calcium: 124mg | Iron: 4mg

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