Island Mango Slaw Recipe

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Island Mango Slaw Recipe
Island Mango Slaw Recipe photo by Taste of Home
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Island Mango Slaw Recipe

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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, julienned and cut into 2-inch strips
  • 1 small sweet yellow pepper, julienned and cut into 2-inch strips
  • 1 small sweet red pepper, julienned and cut into 2-inch strips
  • 1 small red onion, halved and thinly sliced
  • 1/2 medium mango, peeled, julienned and cut into 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, julienned and cut into 2-inch strips
  • 1 small sweet yellow pepper, julienned and cut into 2-inch strips
  • 1 small sweet red pepper, julienned and cut into 2-inch strips
  • 1 small red onion, halved and thinly sliced
  • 1/2 medium mango, peeled, julienned and cut into 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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Reviews forIsland Mango Slaw

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MY REVIEW
sswimmomm User ID: 867571 276631
Reviewed Oct. 22, 2017

"Made exactly as written--This alone had a lot going on....almost too many flavors.... It does, however, compliment the heat of the "Matt's Jerk chicken" recipe very well. The 2 recipes together on a bun are a wonderful combo. Almost would prefer fewer ingredients for a side dish coleslaw though."

MY REVIEW
Ladtad User ID: 4372036 274724
Reviewed Oct. 1, 2017

"I just made this and it was very bitter. What did I do wrong? I followed the recipe and didn't alter any of the ingredients. I ended up having to add more greek yogurt and honey to tone the bitterness down."

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