Caribbean Cole Slaw
Serves:
4
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Light, Fruity , Sweet and Refreshingly Good! Makes the perfect no-cook side dish.
Prep Time:
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Ingredients:
| 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 | almonds, |
| 1/4 cup | shelled sunflower seed |
| salt to taste | |
Directions:
Combine all the dressing ingredients in a jar or bowl; the hot sauce, mustard, white pepper, garlic, vinegar, lemon, Jalapeños 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
Source: africanbites.com
