Spicy and tangy Jalapeño Lime Kraut provides just enough kick, but not too much, when mixed with sweet and creamy coconut, ginger, and fresh, tart mangos!

I wanted to make my salad a little more hearty – meal worthy – thus, the addition of the red and brown quinoa, as well. It’s the PERFECT summer, tropical salad!

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Mango Coconut Ginger Jalapeño Lime Kraut Salad

You’ll be shocked at the amazing flavor combination that a spicy and tangy Jalapeño Lime Kraut provides when mixed with sweet and creamy coconut, ginger, and fresh, tart mangos!

¾ cup coconut cream (the solid part from a refrigerated can of full fat coconut milk)
2 tsp. fresh ginger root, peeled and chopped
2 tsp. sesame oil
½ tsp. fish sauce
pinch of sea salt
2 cups fresh mango, peeled, chopped 
½ – ¾ cup Wildbrine Jalapeño Lime Sauerkraut

1/3 cup toasted coconut flakes (unsweetened)
1 cup cooked quinoa or brown rice (optional)

Combine the coconut cream, ginger root, sesame oil, fish sauce, and sea salt in the bowl of a food processor or high-speed blender. Whir until smooth and creamy.
Thoroughly drain the mango of any excess juice and toss with the coconut cream mixture, in a large bowl.
Drain all the excess juice from the of Wildbrine Jalapeño Lime Sauerkraut.
Sparsely spoon the cooked grain (optional) over serving plates. Top with the creamy mango mixture. Next top with generous portions of the drained sauerkraut. 
Finally, garnish with the toasted coconut.For added color, top with a touch of fresh cilantro and lime.