Island Mango Slaw
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 12 servings.
The cooling effect of tropical fruit and Greek yogurt meets jalapeno spice in this snappy mango slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey
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
-
1.
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.
© 2024 RDA Enthusiast Brands, LLC