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Prep Time	Cook Time	Cooking Method	Serving	Difficulty	Cuisine	View
35	0	Baking	8	Beginner	Caribbean	621

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Ingredients

Steps

Step 1

Finely cut your Cabbage, Carrots, Sweet peppers and Onions.

Step 2

Dice your spring onions to very small pieces and your onion to very thin "hair-like” slices.

Step 3

Massage in a bowl all the chopped ingredients above (best done with gloves on) in a little bit of salt and one lime juice. Until everything starts to soften and collapse on itself, you are not done massaging these cabbages and other ingredients

Step 4

Drain the watery part of your ingredients using a drainer and/or a clean towel. You should only be left with a salty and "lime-y" composition

Step 5

In a clean bowl, mix your dried ingredients in a generous amount of salt (1/2 teaspoon), some black or white pepper and 1/2 teaspoon of hot pepper scotch bonnet (this step is very important as you might end up with a sweet coleslaw when not done accordingly).

Step 6

You can use fresh hot pepper scotch bonnet in a quantity to your taste. Finely cutting the pepper so it is lost in every bite is important. I personally use this amazing sauce of hot pepper scotch bonnet, as per picture attached.

Step 7

Now in your bowl, pour the following on top, respecting this order without mixing just yet: - 3 large spoons of mayonnaise - 2 large spoons of salad cream - 2 teaspoons of dijon mustard - 1 large spoon of white sugar - 2 to 3 spoons of white vinegar (to your taste)

Step 8

With a spoon, you can now mix everything together until you have adjusted to your taste with more or less sugar, salt, pepper and vinegar. Adding more mayonnaise or salad cream is not advised, as your coleslaw might feel too heavy with these ingredients.

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RECIPE PRINTED FROM YARDIESFOOD.com

Recipe Name:	BEST Coleslaw you ever had!
Category	Appetisers and Snacks
Cooking Method	Baking
Cuisine	Caribbean

Prep Time

35

Cook Time

0

Total Serving

8

Difficulty

Beginner

Published Date

2022-12-14

Ingredients	4 large spoons of Mayonnaise 2 large spoons of Salad Cream 2 teaspoons of Dijon mustard Salt, Black/White Pepper, White vinegar, White granulated sugar ONE Green sweet pepper ONE Red sweet pepper 1 small Onion 1/2 Medium Cabbage 2 to 3 Carrots 1 to 2 Spring Onions Fresh parsley to sprinkle at the end for additional taste
Steps	1. Finely cut your Cabbage, Carrots, Sweet peppers and Onions. 2. Dice your spring onions to very small pieces and your onion to very thin "hair-like” slices. 3. Massage in a bowl all the chopped ingredients above (best done with gloves on) in a little bit of salt and one lime juice. Until everything starts to soften and collapse on itself, you are not done massaging these cabbages and other ingredients 4. Drain the watery part of your ingredients using a drainer and/or a clean towel. You should only be left with a salty and "lime-y" composition 5. In a clean bowl, mix your dried ingredients in a generous amount of salt (1/2 teaspoon), some black or white pepper and 1/2 teaspoon of hot pepper scotch bonnet (this step is very important as you might end up with a sweet coleslaw when not done accordingly). 6. You can use fresh hot pepper scotch bonnet in a quantity to your taste. Finely cutting the pepper so it is lost in every bite is important. I personally use this amazing sauce of hot pepper scotch bonnet, as per picture attached. 7. Now in your bowl, pour the following on top, respecting this order without mixing just yet: - 3 large spoons of mayonnaise - 2 large spoons of salad cream - 2 teaspoons of dijon mustard - 1 large spoon of white sugar - 2 to 3 spoons of white vinegar (to your taste) 8. With a spoon, you can now mix everything together until you have adjusted to your taste with more or less sugar, salt, pepper and vinegar. Adding more mayonnaise or salad cream is not advised, as your coleslaw might feel too heavy with these ingredients.
Owner	Name: Recipe Developer Recipes managed by Yardies Food
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Recipe Type	Free