Step 1Peel and seed the cantaloupe, then cut it into large pieces about 3 inches in length. Julienne the cantaloupe pieces, then place the pieces in a large colander or strainer to drain the excess juice while you prepare the dressing.
Step 2Prepare the dressing: In a large bowl, whisk together the yogurt, ginger, curry powder and salt. Stir in the lime zest and juice.
Step 3Toss the drained cantaloupe in the large bowl with the dressing and gently toss to combine. Taste the slaw and adjust the curry powder, salt and lime juice to taste.
Step 4Stir in the sliced mint and serve the salad completely, or cover and refrigerate up to 30 minutes before serving. This makes about 6 cups slaw.