Curried Mango Pineapple Coleslaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 takes. Read more . Avoid non-fat or 1 percent yogurt for this recipe. Higher-fat yogurt really gives a superior texture to the dressing. The ripe mango adds a great color and sweetness; however, 2 green mangoes can be used instead for a tangy twist. This should be made the night before you plan to serve it. 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:
1. Drain yogurt in a cheesecloth-lined strainer set over a bowl for about 8 hours or overnight until reduced by about half.
2. Measure yogurt, adding some of the drained liquid back, if necessary, to make 1 cup.
3. 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.
4. Transfer to a bowl and let cool slightly.
5. Stir in drained yogurt, chutney and salt.
6. Set aside.
7. Remove outer leaves from cabbage.
8. Cut into quarters and remove core.
9. Use a sharp knife to thinly slice cabbage quarters crosswise.
10. You should have about 12 cups.
11. Place in a large bowl.
12. Peel pineapple and cut out brown eyes.
13. Cut lengthwise into 8 spears and trim off core.
14. Cut spears crosswise into thin slices and add to bowl.
15. Peel mango and remove flesh from pit.
16. Cut flesh into julienne strips and add to bowl.
17. Pour dressing into bowl and toss to coat.
18. Cover and refrigerate for at least 8 hours or for up to 2 days.
19. To serve, toss to combine and check seasoning.
20. Garnish with nuts and cilantro and/or mint.
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