If you arenít a fan of spicy food than eliminate the jalapeno pepper in this recipe because it is fire.
1/2 medium head Savoy cabbage, thinly sliced into 3-inch strips (about 8 cups)
1/2 small head red cabbage, cut into thin 2-inch pieces (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 & sliced thin
1/2 medium to large mango, peeled, cut into thin 2-inch strips
1/2 jalapeno pepper, finely chopped
Combine in a serving bowl.
1/2 cup plain Greek yogurt
1/4 cup thawed orange juice concentrate
4 tsp fresh lime juice
1/2 tsp olive oil
1/2 medium mango, peeled and chopped
2 tsp minced fresh ginger root
1 tsp salt
1/2 jalapeno pepper, chopped
1/4 teaspoon pepper
Process the ingredients for dressing in a blender until smooth. Toss with salad ingredients, refrigerate, and wait at least 30 minutes before serving. Overnight would be better.
ó Barbara Rexford