Island Mango Slaw Recipe
Island Mango Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

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 eight ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate. Yield: 12 servings.
Originally published as Island Mango Slaw in Taste of Home September/October 2017

Nutritional 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.

  • 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
  1. In a serving bowl, combine first eight ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate. Yield: 12 servings.
Originally published as Island Mango Slaw in Taste of Home September/October 2017

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