How to make it

  • Drain yogurt in a cheesecloth-lined strainer set over a bowl for about 8 hours or overnight until reduced by about half.
  • Measure yogurt, adding some of the drained liquid back, if necessary, to make 1 cup.
  • Cook oil and curry paste in a small saucepan over low heat, stirring, for about 2 minutes or until curry paste starts to brown and has a toasted aroma.
  • Transfer to a bowl and let cool slightly.
  • Stir in drained yogurt, chutney and salt.
  • Set aside.
  • Remove outer leaves from cabbage.
  • Cut into quarters and remove core.
  • Use a sharp knife to thinly slice cabbage quarters crosswise.
  • You should have about 12 cups.
  • Place in a large bowl.
  • Peel pineapple and cut out brown eyes.
  • Cut lengthwise into 8 spears and trim off core.
  • Cut spears crosswise into thin slices and add to bowl.
  • Peel mango and remove flesh from pit.
  • Cut flesh into julienne strips and add to bowl.
  • Pour dressing into bowl and toss to coat.
  • Cover and refrigerate for at least 8 hours or for up to 2 days.
  • To serve, toss to combine and check seasoning.
  • Garnish with nuts and cilantro and/or mint.

Reviews & Comments 1

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    " It was excellent "
    dagnabbit ate it and said...
    really great! 5
    Pete :)
    Was this review helpful? Yes Flag

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