CONFETTI COLESLAW

2/3 cup bottled mango chutney
1/3 cup olive oil
2 tablespoons red wine vinegar
8 cups finely shredded green cabbage (about 2 pounds)
3 cups finely shredded red cabbage (about 1 pound)
1 cup finely shredded carrots (about 3 medium)
1 cup shredded fresh spinach

To make the dressing, combine the chutney, olive oil and vinegar in a blender or food processor. Process briefly—it should be lumpy.

Toss the green cabbage, red cabbage, carrots and spinach together in a large bowl. Add enough dressing to moisten. Toss until well coated. Cover tightly and refrigerate overnight.

DO AHEAD:
The finished slaw will keep, refrigerated, for up to 2 days. You can also store the dressing in a jar, refrigerated, for up to 2 weeks.

Servings: 8 to 10