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
Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul
101 flavour-packed recipes from Levi Roots
Fresh and nutritious dishes with a Jamaican twist
Perfect your grilling skills with Levi's easy-to-follow steps
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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!
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.
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