CARIBBEAN COLESLAW
Provided by Robyn
Number Of Ingredients 9
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 ISLAND COLESLAW
After trying a similar version of this coleslaw while visiting the island of St. Kitts, I returned home and wanted to make it myself. I've taken it to so many events, and it's always a hit. -Noreen McCormick Danek, Cromwell, Connecticut
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 305 calories, Fat 26g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.
VEGAN TROPICAL COLESLAW
If you wish to make a raw vegan version, please omit green peas. You can also add chopped parsley, cilantro or green onions. For more healthy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook green peas in boiling water until soft.
- In a bowl, add green peas, cabbage, carrot, pineapple, raisins, sunflower seeds, and coconut flakes.
- In a blender, add cashew nuts, lime juice from a half lime and 1/4 cup water and blend.
- Turn off the blender, scrape the side, add more water if it's too thick, and blend until it is smooth and creamy.
- Add the dressing to the vegetable bowl and mix well. Season with salt and pepper.
- Infuse love, chill if desired, and serve!
Nutrition Facts : Calories 108.6, Fat 4.9, SaturatedFat 1.8, Sodium 217.9, Carbohydrate 15.7, Fiber 3.7, Sugar 8.9, Protein 3
TROPICAL PINEAPPLE COLESLAW
Pineapple adds pizzazz to traditional coleslaw, introducing both color and sweetness. A fast side dish, it's sure to be in demand at your next barbecue. -Cheryl Dolan, Innerkip, Ontario
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cabbage, carrot and pineapple. In another small bowl, whisk the mayonnaise, sugar and vinegar; pour over pineapple mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 206 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 126mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.
TROPICAL PINEAPPLE SAUCE
With a little knife work and a slow simmer, the pineapple sauce is ready in no time at all. While it shines in a banana split, turning a sundae from typical to tropical, you'll find many other ways to use it: between the layers of a classic yellow cake, added to yogurt or cottage cheese, or combined with spicy mustard and chopped scallions for a sensational baked chicken.
Provided by Cathy Barrow
Categories condiments, project, sauces and gravies
Time 1h30m
Yield 4 cups, or 4 half-pint jars
Number Of Ingredients 6
Steps:
- Dice pineapple into 1/2-inch pieces, removing any brown eyes. Combine fruit, sugars, mint and lemon juice. Cover and leave on the counter for 1 hour.
- Stir pineapple mixture and discard the mint. Add mixture to a heavy nonreactive pan and simmer slowly, stirring regularly, for about an hour, until sauce is very thick and clear and has reached 220 degrees.
- Add rum. Stir until mixture is thick and clear again, about 5 minutes. Sauce will keep 3 months in the refrigerator or a year if processed.
- To process, put a rack in a large stockpot or line the pot with a folded kitchen towel, then fill the pot with water and bring to a boil. Add 4 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them inside until ready to fill.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add the lids to soften rubber gaskets. Rings and lids may be left in the water until jars are filled.
- Remove the jars from the water bath and ladle hot sauce into warm jars, leaving 1/2-inch of headspace. Run a plastic knife gently around the inside of the jar to remove any air bubbles. Recheck the headspace.
- Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings and lower the jars back into the pot of boiling water. Return to a full boil and boil for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours. You should hear them ping as they seal.
- Once cool, test the seals by removing rings and lifting jars by the flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within 3 months, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 0 grams, Carbohydrate 90 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 84 grams
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