Name: Island Mango Slaw
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Island Mango Slaw

1. 1/2 medium head Savoy cabbage, thinly sliced into 3-inch strips (about 8 cups) -

2. 1/2 small head red cabbage, thinly sliced into 3-inch strips (about 6 cups) -

3. 2 medium carrots, cut into thin 2-inch strips -

4. 1 small sweet yellow pepper, cut into thin 2-inch strips -

5. 1 small sweet red pepper, cut into thin 2-inch strips -

6. 1 small red onion, halved and thinly sliced -

7. 1/2 medium mango, peeled, cut into thin 2-inch strips -

8. 1/2 jalapeno pepper, seeded and finely chopped -

9. Dressing: -

10. 1/2 cup plain Greek yogurt -

11. 1/4 cup thawed orange juice concentrate -

12. 4 teaspoons lime juice -

13. 1/2 teaspoon olive oil -

14. 1/2 medium mango, peeled and coarsely chopped -

15. 2 teaspoons minced fresh gingerroot -

16. 1 teaspoon kosher salt -

17. 1/2 jalapeno pepper, seeded and coarsely chopped -

18. 1/4 teaspoon pepper -

How to cook deliciously - Island Mango Slaw

1. Stage

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.