Caribbean Coleslaw
"This slaw is so good I sometimes eat it as a snack! It's very healthy too. Serve with any grilled meat, chicken or fish. Especially good with spicy food. Can be really spicy or mild depending on how many hot peppers you put in. Definitely gets better the more it sits."
photo by ColoradoCooking
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 small head of cabbage, shredded
- 2 carrots, shredded
- 1 onion, sliced
- 1 red pepper, finely sliced
- 6 radishes, finely sliced
- 1 -4 scotch bonnet pepper, finely chopped
- 1 cup lime juice
- 1⁄2 cup orange juice
- 1 cup white vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- 1 pinch clove
directions
- Combine lime and orange juices, vinegar, salt, sugar, and cloves. Stir to combine. Add vegetables.
- Let sit for at least 4 hours before eating.
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Reviews
-
Nice and refreshing salad to go with our Grilled Rum Glazed Pork Tenderloin. I cut the recipe back, used bagged slaw, much less salt, no clove, habanero for the scotch bonnet and added cracked black pepper. Thanks. -
-
This is good! I have a suggestion, combine the juices and heat, add the sugar salt and cloves, stir to dissolve then the vinegar.Not only dissolves quickly but spices penatrate quickly also.The longer it sits the flavors are more intensive. By heating the the flavoring, you can refrigerate also.rain before serving in a colandar. I used very little hot peppers in this dish.
