Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Hot and Fruity Caribbean Coleslaw

A gorgeously sweet and spicy coleslaw to serve alongside barbecued meat. The flavours of the Caribbean in this coleslaw recipe from Levi Roots will add a zing to any BBQ dish you serve it with.

From the book

Introduction

A million miles away from those heavy creamy coleslaws, this is one to wake up your taste buds. It’s fruity, hot and even healthy. I could eat this just on its own, it’s so delicious. And it’s a wonderful contrast to all that hot barbecued meat. Make a big bowlful!

Read more Read less

Ingredients

1/2 Savoy cabbage
1/2 white cabbage
1/2 red onion, peeled
1/2 small mango
3 tsp French mustard
100ml cider vinegar
8 tbsp soft light brown sugar
100ml olive oil
Salt and pepper
1/2 tbsp X Hot Reggae Reggae Sauce or hot chilli sauce
2 red chillies, seeded and cut into fine slivers

Method

Remove and discard the cabbage cores and finely shred the leaves. Slice the onion wafer-thin using a mandolin if you have one. Peel the mango and cut the flesh into matchsticks.

Put the mustard, vinegar and sugar in a jam jar. Screw on the lid and give it a good shake. Add the oil, salt, pepper and hot sauce. Shake again then pour into a large serving bowl. Toss in the cabbage, onion, mango and chillies and mix well. Taste for seasoning.

Comments are closed.

More Barbecue Recipes


View all

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul

Close menu