Caribbean Coleslaw Masterpiece Food

CARIBBEAN COLESLAW

Steps:

• Toss all the ingredients in a bowl, chill, and serve.

CARIBBEAN ISLAND COLESLAW

Steps:

• Place the first 5 ingredients in a serving bowl. In a small bowl, combine remaining ingredients. Pour over slaw mix; toss to coat. Refrigerate until serving.

CARIBBEAN SLAW

Steps:

• Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
• Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.

CARIBBEAN COLESLAW

Steps:

• Combine lime and orange juices, vinegar, salt, sugar, and cloves. Stir to combine. Add vegetables.
• Let sit for at least 4 hours before eating.

CARIBBEAN PINEAPPLE COLESLAW

Steps:

• Shred cabbage fine.
• Shred carrots fine.
• Drain well canned pineapple chunks.
• Combine fruit and vegies in a large bowl and toss.
• To prepare the dressing:.
• Combine sweetened condensed milk with the mustard of choice and salt.
• Gradually add a little bit (a teaspoon at a time) of the oil, beating constantly.
• Continue adding oil slowly, beating all the while.
• Gradually beat in the evaporated milk, vinegar and peppers.
• Pour dressing over all, and toss.
• Cover and refrigerate until needed.
• You can also add a few green spring chopped onions if desired.

CARIBBEAN COLESLAW MASTERPIECE

Steps:

• I found that making this in a plastic container with a lid, facilitated the mixing (by putting on the lid and shaking as I went). Mine was a 10 Cup sized container.
• Add broccoli, cauliflower and nuts to coleslaw mix.
• When chopping the dehydrated pineapple, soak it with the lime juice to re-hydrate it as you chop, when you have it all chopped, run through it with your knife a little to mix in the lime juice and soften the pineapple.
• Shake/Mix your ingredients.
• Then, add mayo, yogurt and dressing, shake/mix again.
• **Lastly, add your vinegar and seasonings, shake/mix.
• Refrigerate, and enjoy!
• Note: using a combination of mayo, yogurt and dressing keeps this tangy but not too sweet.
• ** I also used: 1/4 t. "Orange Pepper" ("Dean Jacob's" brand, in a grinder).
• ** And 1/4-1/2 t. "Caribbean Rub" ("The Spice Hunter" brand) however, I just looked online for it and apparently they don't make it anymore, but it contains: (paprika, mace, ginger, garlic, onion, pepper, allspice, fennel, bay leaf, thyme) if you can, try to create your own, or find something similar. There are a few good Caribbean rub recipes on this website that come pretty close to the same ingredients. Besides, who can deny that having a good Caribbean rub on hand hurts. This system did not recognize this ingredient, so I could not add it under the ingredients section. I have to say that the savory taste of the Caribbean rub made this salad, so it's definitely worth the effort of making or finding a good Caribbean rub.
• Of course this can be doubled or tripled for a great party/potluck salad.