Colorful, zazzy coleslaw with a Caribbean slant. It's tasty and so pretty! I served this with slow cooker Jamaican jerk pork and it was fantastic.
Ingredients
- head green cabbage: 0.5 piece (shredded)
- red bell pepper: 1 piece (sliced)
- red onion: 0.5 piece (sliced)
- carrots: 2 piece (shredded)
- mango - peeled, seeded, and: 1 piece (diced)
- cilantro: 0.5 cup (chopped, fresh)
- nonfat plain yogurt: 0.33333 cup
- reduced-fat mayonnaise: 2 Tbsp
- prepared yellow mustard: 1 Tbsp
- apple cider vinegar: 1 Tbsp
- agave nectar: 1 tsp
- salt and black pepper: (to taste)
- dash habanero hot sauce: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
-
Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.
