Hot and Fruity Caribbean Coleslaw
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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.
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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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