Mango Slaw

Mango Slaw

If you aren’t a fan of spicy food than eliminate the jalapeno pepper in this recipe because it is fire.

Ingredients:

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.

Dressing:

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.

— Barbara Rexford