Curried Mango Pineapple Coleslaw Recipe

How to make it

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• 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.