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Island Mango Slaw

The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1/2 medium head Savoy cabbage, thinly sliced into 3-inch strips (about 8 cups)
  • 1/2 small head red cabbage, thinly sliced into 3-inch strips (about 6 cups)
  • 2 medium carrots, cut into thin 2-inch strips
  • 1 small sweet yellow pepper, cut into thin 2-inch strips
  • 1 small sweet red pepper, cut into thin 2-inch strips
  • 1 small red onion, halved and thinly sliced
  • 1/2 medium mango, peeled, cut into thin 2-inch strips
  • 1/2 jalapeno pepper, seeded and finely chopped
  • DRESSING:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup thawed orange juice concentrate
  • 4 teaspoons lime juice
  • 1/2 teaspoon olive oil
  • 1/2 medium mango, peeled and coarsely chopped
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon kosher salt
  • 1/2 jalapeno pepper, seeded and coarsely chopped
  • 1/4 teaspoon pepper

Directions

  • In a serving bowl, combine first 8 ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate.
Nutrition Facts
3/4 cup: 66 calories, 1g fat (1g saturated fat), 3mg cholesterol, 188mg sodium, 13g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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