Island Mango Slaw

Yum

I hope everyone has been doing well.  I've been missing in action for a couple of weeks as we just returned from a trip to Hawaii last night.

I'm a beach girl at heart and going on vacation anywhere tropical is my thing!  We had an excellent, adventure filled vacation over the past several weeks and I have to tell you we ate like kings.  We delved into the Polynesian flavors and ate everything from fish, sushi, tropical fruits and juices, to desserts!

Today we are missing those flavors and truth be told we are suffering from a little bit of jet lag.  Our food today needs to be easy and simple to put together, but we still want to taste those tropical flavors.  So some Hawaiian grilled chicken is in order along with a side dish that has tropical flair.

ISLAND MANGO SLAW

The cooling effects of mango and Greek yogurt meets spicy jalapeno in this island take on a slaw.  This is the perfect side dish to make this summer.  Summer's not over by a long shot.  We still have several months of warm weather to bear and this dish will be on the menu throughout the remainder.  It's perfect along grilled dishes such as chicken or fish.  We also like to serve it with sandwiches.  In fact I've also used this as a component in flatbread turkey sandwiches, so look for that recipe soon!

So go grab some ripe mangoes at the store and make this slaw right away.  Your taste buds will be singing with flavors of the tropics! 

Enjoy!

Island Mango Slaw

serves 6

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1/2 medium head Savoy cabbage, thinly sliced into strips (about 8 cups) 

1/2 small head red cabbage, thinly sliced into strips (about 6 cups) 

2 medium carrots, cut into julienne strips 

1 small sweet yellow pepper, cut into thin strips 

1 small sweet red pepper, cut into thin strips 

1 small red onion, halved and thinly sliced 

1/2 medium mango, peeled, cut into thin strips 

1/2 jalapeno pepper, seeded and finely chopped 

Dressing: 

1/2 cup plain Greek yogurt 

1/4 cup thawed orange juice concentrate 

4 teaspoons lime juice 

1/2 teaspoon olive oil 

1/2 medium mango, peeled and coarsely chopped 

2 teaspoons fresh ginger, minced 

1 teaspoon kosher salt 

1/2 jalapeno pepper, seeded and coarsely chopped 

1/4 teaspoon pepper

In a medium bowl, combine the first 8 ingredients, from the cabbage to the jalapeno.  Add the dressing ingredients to a blender and process until smooth. Toss dressing with slaw and refrigerate at least 30 minutes before serving.