Caribbean Slaw Food

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 BURGERS WITH MANGO SLAW

Steps:

• For the slaw: Toss the cabbage with the lime juice, sriracha, salt and pepper in a large bowl. Cover and chill until ready to serve.
• Cut the mangos into spears. Reserve 12 spears for your burgers. Chop the remaining spears for your slaw. Add them to the slaw just before serving along with the scallions and mint and toss to finish.
• For the burgers: Combine the ground beef, teriyaki sauce, sriracha, ginger, garlic, salt and pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties roughly 3/4-inch thick and 4 inches in diameter.
• Brush a grill, grill pan or skillet with vegetable oil and heat on medium-high. When nice and hot, add the patties and cook for about 4 minutes per side for medium-rare. Take them off the heat.
• To build the burgers: Spread mayonnaise on the bottom bun. Season with salt and pepper. Place a lettuce leaf on top of the seasoned mayo and top it with a patty, 2 slices of avocado, 2 spears of the reserved mango and the bun lid. Repeat with the 5 other burgers. Serve the slaw on the side.

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.

BBQ JERK CHICKEN WITH CARIBBEAN MANGO SLAW

Steps:

• Combine the jerk seasoning, garlic powder and onion powder in a small bowl. Rub the chicken with the jerk mixture (do not over season, or the dry rub will cake up and become too thick) and marinate, refrigerated, at least 1 hour and up to overnight.
• Combine the mango puree, honey, sriracha, lime juice, beer and some salt and pepper in a small saucepan and heat until the mixture comes to a boil; set aside.
• Preheat a grill or grill pan to medium-high heat. Add the chicken and cook without moving for 3 minutes. Flip over and brush lightly with the mango glaze. Continue cooking until cooked all the way through (to an internal temperature of 165 degrees F), about another 3 minutes. Remove from the grill and brush with more glaze. Tent loosely with foil to keep warm. Serve with Caribbean Mango Slaw.
• Combine the olive oil, honey, vinegar, mustard, sriracha, lime juice and salt and pepper to taste in a large bowl and whisk until well blended. Add the carrots, parsley, mint, cabbage and most of the almonds and mango and toss until well coated. Transfer to a serving bowl and garnish with the remaining almonds and mango.

CARIBBEAN COLESLAW RECIPE

Steps:

• Pour the cabbage slaw mix into a salad bowl. Add the shredded coconut, raisins, and scallions.
• In a small mixing bowl, mix the mayonnaise, lime juice, Mrs. Dash, allspice, and salt.
• Scoop the dressing into the slaw and toss well to coat. Chill until ready to serve.

CARIBBEAN COLESLAW

Steps:

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

THYME-LIME CHICKEN WITH CARIBBEAN SLAW

Steps:

• Mix mayo, oil, 1 tsp. lime zest, juice, hot sauce and red pepper until blended. Combine cabbage, mangos and onions in medium bowl. Add mayo mixture; mix lightly. Refrigerate until ready to serve.
• Combine next 4 ingredients and remaining zest in shallow bowl. Dip each chicken breast in egg whites, then in crumb mixture, turning to evenly coat both sides of each breast.
• Melt 2 Tbsp. butter in large skillet on medium heat. Add half the chicken; cook 4 to 5 min. on each side or until done (165°F). Repeat with remaining butter and chicken. Serve with slaw.

17 EASY CARIBBEAN APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tropical starter in 30 minutes or less!

PINEAPPLE COLESLAW

Steps:

• In a large bowl, mix the green and red cabbage, carrots, pineapple, mango, red onion, and cilantro.
• In a separate bowl, mix the mayonnaise, Dijon mustard, pineapple juice, brown sugar, celery salt, and lemon until well blended to form a dressing-type mixture.
• Pour the dressing over the dry ingredients/cabbage mixture and mix until all the cabbage is coated and the ingredients well blended.
• Chill in the refrigerator for 30 minutes to an hour.
• Garnish with fresh chopped cilantro.
• Serve and enjoy!

CARIBBEAN COLESLAW

Steps:

• In a large bowl, first mix the sugar and vinegar together until dissolved and then add the mayo. Next, add all the remaining ingredients. Let chill in the refrigerator at least an hour before serving- it tastes better with a few hours to marinate. Enjoy!

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

Steps:

• 1. Combine the shredded cabbage, carrots and nuts in a large bowl and set aside.
• 2. Mix together the mayonnaise, sugar, vinegar and jerk seasoning.
• 3. Spoon the mayo mixture over the cabbage mixture. Toss well.
• 4. Cover and refrigerate before serving.