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
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!
|red onion, peeled
|soft light brown sugar
|Salt and pepper
|X Hot Reggae Reggae Sauce or hot chilli sauce
|red chillies, seeded and cut into fine slivers
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.