Cooked - Caribbean Coleslaw

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Caribbean Coleslaw

4.0

2 tablespoons Dijon mustard (or to taste)

4 tablespoons combination of honey and/or brown sugar

½ jalapenos pepper minced about 1 Tablespoons or more adjust to taste

2 tablespoons red wine vinegar, or freshly squeezed lemon juice

1 teaspoon minced garlic

1 teaspoon Caribbean hot sauce, (adjust to taste)

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 carrots

3 diced scallion (more or less)

White pepper to taste

¼ cup minced parsley leaves

½ cup nuts, (almonds, sun flower seeds more or less nut)

Salt to taste

Combine all the dressing ingredients in a jar or bowl: honey, 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, scallions, and mango 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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineCaribbean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 82 weeks ago

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