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Ingredients
8 ounces whole red or green cabbage or 7 ounces shredded cabbage (3 cups)
1 medium carrot
Onion, enough for 3 tablespoons chopped
Yellow or red pepper, enough for 2 tablespoons chopped
1 mango
8 ounces mango nonfat yogurt
1 teaspoon caraway seeds
2 tablespoons cider vinegar
¼ teaspoon dry mustard
⅛ teaspoon salt (optional)
Black pepper to taste
Preparation
- Step 1
Shred whole cabbage fine.
- Step 2
Scrape carrot and shred fine.
- Step 3
Chop onion and pepper fine.
- Step 4
Peel mango and dice fine.
- Step 5
Combine onion, pepper, mango, yogurt, caraway seeds, vinegar and mustard; stir well.
- Step 6
Stir in cabbage and carrot; season with salt and pepper.
Private Notes
Comments
At first I was going to make the salad as a side dish. Then I realized that this would be perfect on a bed of forbidden rice and topped with leftover salmon. The rice was already cooked in my fridge. The flavors of the sauce are a different blend, with good flavor. I used frozen mango chopped into smaller pieces.
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.
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.