Ingredients
1/2 medium head Savoy cabbage, thinly sliced into 3-inch strips (about 8 cups)1/2 small head red cabbage, thinly sliced into 3-inch strips (about 6 cups)2 medium carrots, cut into thin 2-inch strips1 small sweet yellow pepper, cut into thin 2-inch strips1 small sweet red pepper, cut into thin 2-inch strips1 small red onion, halved and thinly sliced1/2 medium mango, peeled, cut into thin 2-inch strips1/2 jalapeno pepper, seeded and finely choppedDRESSING:1/2 cup plain Greek yogurt1/4 cup thawed orange juice concentrate4 teaspoons lime juice1/2 teaspoon olive oil1/2 medium mango, peeled and coarsely chopped2 teaspoons minced fresh gingerroot1 teaspoon kosher salt1/2 jalapeno pepper, seeded and coarsely chopped1/4 teaspoon pepper
Preparation
In a serving bowl, combine first 8 ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate.
