Coleslaw - Curried Mango Pineapple

By KeyIngredient

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 so it's particularly good for this recipe. Draining the yogurt may seem like a bother but the creamy result is worth the time it takes. 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 colour and sweetness; however, 2 green mangos can be used instead for a tangy twist.

Ingredients

• 2 cups (500 mL) plain yogurt
• 2 tbsp (25 mL) vegetable oil
• 1 tbsp (15 mL) mild Indian yellow curry paste or powder
• 1/2 cup (125 mL) mango chutney
• 3/4 tsp (4 mL) 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 m

Preparation

Step 1

1. 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 (250 mL).

2. 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.

3. 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 (3 L). 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.

4. To serve, toss to combine and check seasoning. Garnish with nuts and cilantro and/or mint.


Tips
1. For portability, make sure you have containers with tight-fitting lids and, preferably, flat bottoms that fit securely in a cooler.

2. Semi-disposable containers are a boon for portable foods. They come in many sizes and you don't have to worry about forgetting one of your expensive containers when the party is over. Even better, you can leave any leftovers in the container for the host.

3. Pack a serving dish and any garnishes separately and do the final touches when you arrive to keep the food as fresh looking as possible.



Serves 12