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Eat Caribbean: The Best of Caribbean Cookery by Virginia Burke
Coleslaw with cabbage and carrot is a Caribbean standard. This version is made with the addition of shredded fresh coconut, sweet tangy pineapple and that spike of hot pepper which altogether makes it special.
Preparation time: 30 minutes + chilling.
Serves 6-8


• 1 cup shredded white or red cabbage
• 1 cup shredded carrots
• 1/2 cup shredded fresh coconut
• 1 onion, chopped finely or shredded
• 1/2 cup chopped pineapple
• 2 tbsp golden raisins
• 1/2 tsp de-seeded and minced scotch bonnet pepper (optional)

For the dressing:
• 2 tbsp brown sugar
• 1 tbsp white vinegar
• 1 cup mayonnaise (you can use more or less, according to your taste)

To make the dressing, mix the sugar and vinegar together and then add the mayonnaise and mix well.

2. Toss all the ingredients together and chill before serving.

Cook's tip: It stays crunchy in the refrigerator and actually tastes better after a few hours, so can be made a day ahead.

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