Ingredients

The following ingredients have 6 Servings
  • 1 cup red cabbage (thinly sliced)
  • 1 cup green napa cabbage (thinly sliced)
  • 1 cup red bell pepper (thinly sliced)
  • ½ cup carrots (shredded)
  • 1 ear of corn (cooked and kernels removed, or 1 cup canned)
  • 1 mango (peeled and cut into slices)
  • 1 avocado (thinly sliced)
  • 8 mint leaves (fresh, thinly sliced)
  • zest of 1 lemon
  • ½ cup nonfat Greek yogurt
  • 3 tablespoons whole grain mustard (or Dijon)
  • 1 ½ teaspoons lime juice (plus zest)
  • 1 tablespoon honey
  • ⅛ teaspoon chili pepper (ground, more to taste)
  • kosher salt (to taste)
  • black pepper (to taste)

Instruction

  • In a large bowl, combine cabbage, bell pepper, carrot, corn kernels, and mango. Add avocado and mint leaves.
  • In a small bowl, whisk together yogurt, mustard, lime juice, honey, and chili pepper. Season with salt and pepper as desired.
  • Gently mix the dressing into the coleslaw until combined. Refrigerate if not consuming immediately.