Recipe

Curried Mango Pineapple Coleslaw Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 4 months ago The warm spice of curry and sweet and tangy fruit give new life to a summer tradition. Savoy cabbage gives more texture and stays crunchier than green cabbage. Draining the yogurt may seem like a bother, but the creamy result is worth the time it ta... More Prep:45m Servings:12	Chefelaine
	colorful easy cheap

Does this look good? Yeah! / Nope

Fans

thatsmysty

kitchenhap

dagnabbit

bakerygirl

Ingredients

2 cups plain yogurt

2 tbsp vegetable oil

1 tbsp mild Indian yellow curry paste or powder

1/2 cup mango chutney

3/4 tsp salt

1 small head Savoy or green cabbage

1 small pineapple

1 large ripe mango

Chopped roasted cashews or peanuts

Chopped fresh cilantro and/or mint

Directions

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.