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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
1/2 head green cabbage, shredded |
1 red bell pepper, thinly sliced |
1/2 red onion, thinly sliced |
2 carrots, peeled and shredded |
1 mango - peeled, seeded, and diced |
1/2 cup fresh cilantro, chopped |
1/3 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 |
Directions:
1. Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
2. 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.
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