Description
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
- ½ head green cabbage, shredded
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 2 carrots, peeled and shredded
- 1 mango – peeled, seeded, and diced
- ½ cup fresh cilantro, chopped
- ⅓ cup nonfat plain yogurt
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon prepared yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon agave nectar
- salt and black pepper to taste
- 1 dash habanero hot sauce, or more to taste
Instructions
- 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.
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 8