Island Mango Slaw

Total Time Prep: 25 min. + chilling
Yield 12 servings
Test Kitchen Approved
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.

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
Recipe Creator

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