What to do
- In a small bowl, combine all of the ingredients for the salsa and stir to combine. Taste to adjust for seasonings.
- Arrange the cabbage leaves on a platter and spoon the diced beets and mangos into each one.
- Just before serving, season the beets and mangos with a sprinkle of flaky sea salt and top with a generous scoop of walnut salsa.
- Garnish with a few leaves of cilantro and serve right away.
What you’ll Need
¾ cup walnuts, coarsely chopped
1 red chile pepper, finely chopped
¼ cup cilantro, chopped, plus some as garnish
2 tbsp red onion, finely chopped
1 clove garlic, crushed and left whole
¼ cup red wine vinegar
1 tbsp extra-virgin olive oil
¼ tsp salt
1 head red cabbage, leaves pulled away into 8 large leaves
1 package Love Beets Organic Cooked Beets, quartered and cut into 1 inch cubes
4 ripe Champagne mangos, peeled, pitted and cut into 1 inch cubes
1 tsp coarse flaky sea salt