Island Mango Slaw

• 1/2 medium head Savoy cabbage, thinly sliced into 3-inch strips (about 8 cups)
• 1/2 small head red cabbage, thinly sliced into 3-inch strips (about 6 cups)
• 2 medium carrots, cut into thin 2-inch strips
• 1 small sweet yellow pepper, cut into thin 2-inch strips
• 1 small sweet red pepper, cut into thin 2-inch strips
• 1 small red onion, halved and thinly sliced
• 1/2 medium mango, peeled, cut into thin 2-inch strips
• 1/2 jalapeno pepper, seeded and finely chopped
• 1/2 cup plain Greek yogurt
• 1/4 cup thawed orange juice concentrate
• 4 teaspoons lime juice
• 1/2 teaspoon olive oil
• 1/2 medium mango, peeled and coarsely chopped
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon kosher salt
• 1/2 jalapeno pepper, seeded and coarsely chopped
• 1/4 teaspoon pepper

1. In a serving bowl, combine first 8 ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate.

head savoy cabbage, head red cabbage, carrots, sweet yellow pepper, sweet red pepper, red onion, mango, pepper, yogurt, orange juice, lime juice, olive oil, mango, fresh gingerroot, kosher salt, pepper, pepper

Taken from www.tasteofhome.com/recipes/island-mango-slaw/ (may not work)