Caribbean Cole Slaw
Light, Fruity , Sweet and Refreshingly Good! Makes the perfect no-cook side dish.
|1 to 2 tablespoon||dijon mustard|
|2 to 4 tablespoons||combination honey and/or brown sugar|
|1/2||jalapenos pepper minced approx. 1 tablespoon|
|2 tablespoons||red wine vinegar, or freshly squeezed lemon juice|
|1 teaspoon||minced garlic|
|2 tablespoons||extra-virgin olive oil|
|6 cups||cored and shredded napa savoy, green and/or red cabbage|
|1||large ripe mango peeled , sliced or julienne|
|1 cup||shredded carrot|
|2 to 3||diced scallion|
|white pepper to taste|
|1/4 cup||minced parsley leaves|
|1/4 cup||shelled sunflower seed|
|salt to taste|
Combine all the dressing ingredients in a jar or bowl; the hot sauce, mustard, white pepper, garlic, vinegar, lemon, JalapeÃ±os pepper, and olive oil : Shake like crazy -to emulsify for about 2 minutes. Set aside. Be sure to shake it before each use.
Arrange Cabbage, Coleslaw, Carrots, scallons, mago in a bowl.
Add dressing to salad and toss to coat right before serving.Sprinkle with parsley and almonds
You may chill at this point. Serve when ready