Caribbean Cole Slaw

Serves: 4

Light, Fruity , Sweet and Refreshingly Good! Makes the perfect no-cook side dish.

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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


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


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