Ultimate leafy salad

By Pino Di Cerbo
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This may be salad in its most pure form. Comprised of shreds of cabbage, tender herb leaves, and wisps of vegetables and brought together by a tart mango-citrus vinaigrette, no two bites of this salad will ever be the same!



Mango Vinaigrette

  • 2 mangoes, peeled and seeded
  • 2 grapefruit, juice and zest
  • 3 tablespoons (45ml) rice vinegar
  • 1 large clove garlic, minced
  • 2 tablespoons (30ml) honey
  • 1/2 cup (120ml) olive oil
  • Salt and black pepper, to season

Leafy Salad

  • 3 cups (710ml) red cabbage, sliced thin
  • 3 cups (710ml) green cabbage, sliced thin
  • 3 cups (710ml) green kale, hand tor, stems removed
  • 3 cups (710ml) purple kale, hand torn, stems removed
  • 3 cups (710ml) baby arugula
  • 3 cups (710ml) dandelion greens, cut into 2-inch (5cm) sections, with stems
  • Salt, to season
  • 1 bunch Thai basil, leaves only
  • 1 bunch mint, leaves only
  • 1/2 bunch cilantro, leaves only
  • 2 cups (470ml) pea shoots
  • 2 scallion, cut on a bias


  • 2 cups (470ml) micro greens (mizuna, cilantro, alfalfa, kale)


Mango Vinaigrette

  1. Add mango, grapefruit juice and zest, rice vinegar, garlic, and honey to a blender. Puree until smooth. Slowly blend in olive oil.
  2. Season with salt and pepper. Reserve.


  1. In a large bowl, add the sliced cabbages Toss with a drizzle of vinaigrette and set aside.
  2. In a separate bowl, toss the kale, purple kale, arugula and dandelion greens with another drizzle of vinaigrette. Season with salt and toss.
  3. In a third bowl, mix Thai basil, mint and cilantro, pea shoots, and scallions.


  1. Spoon some dressing on a chilled serving plate.
  2. Mound the dressed cabbages on the plate. Top with dressed kale, arugula, and dandelion mixture.
  3. Gently mound the dressed herbs on top of the plated greens. Top with microgreens and serve. Enjoy! 

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