Coleslaw With Mango

• 8 ounces whole red or green cabbage or 7 ounces shredded cabbage (3 cups)
• 1 medium carrot
• Onion, enough for 3 tablespoons chopped
• Yellow or red pepper, enough for 2 tablespoons chopped
• 1 mango
• 8 ounces mango nonfat yogurt
• 1 teaspoon caraway seeds
• 2 tablespoons cider vinegar
• 1/4 teaspoon dry mustard
• 18 teaspoon salt (optional)
• Black pepper to taste

1. Shred whole cabbage fine.
2. Scrape carrot and shred fine.
3. Chop onion and pepper fine.
4. Peel mango and dice fine.
5. Combine onion, pepper, mango, yogurt, caraway seeds, vinegar and mustard; stir well.
6. Stir in cabbage and carrot; season with salt and pepper.

red, carrot, onion, red pepper, mango, nonfat yogurt, caraway seeds, cider vinegar, dry mustard, salt, black pepper

Taken from cooking.nytimes.com/recipes/6862 (may not work)