Coleslaw With Mango

By Marian Burros

Total Time
20 minutes
Rating
4(28)
Comments
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Featured in: PLAIN AND SIMPLE; Corn on the Catfish

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Ingredients

Yield:2 servings
  • 8ounces whole red or green cabbage or 7 ounces shredded cabbage (3 cups)
  • 1medium carrot
  • Onion, enough for 3 tablespoons chopped
  • Yellow or red pepper, enough for 2 tablespoons chopped
  • 1mango
  • 8ounces mango nonfat yogurt
  • 1teaspoon caraway seeds
  • 2tablespoons cider vinegar
  • ¼teaspoon dry mustard
  • ⅛teaspoon salt (optional)
  • Black pepper to taste
Ingredient Substitution Guide

Preparation

  1. Step 1

    Shred whole cabbage fine.

  2. Step 2

    Scrape carrot and shred fine.

  3. Step 3

    Chop onion and pepper fine.

  4. Step 4

    Peel mango and dice fine.

  5. Step 5

    Combine onion, pepper, mango, yogurt, caraway seeds, vinegar and mustard; stir well.

  6. Step 6

    Stir in cabbage and carrot; season with salt and pepper.

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Ratings

4 out of 5
28 user ratings
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Comments

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libby h.

Didn’t have mango yogurt which I suspected would have had sweeteners added. I make my own yogurt which I used. So I just a little honey to balance out the vinegar. Turned out great. I saved a little of the caraway seeds to sprinkle on top before serving. Paired great with chicken potstickers. Might add a little less yogurt next time. Also would use lemon juice instead of cider vinegar.

Eric Eitreim

I didn't have mango yogurt so used 2 mangoes instead of one. Also didn't have the yellow or red pepper on hand, otherwise followed the recipe and it is delicious. This one is a keeper.

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