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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!

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

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