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Island Coleslaw Refreshing in Summer Heat

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Island Coleslaw

Looking for a different take on your coleslaw? Try this Caribbean version from Trinidad and Tobago, where ripe fruit is plentiful and the combination of it with the cabbage is delicious.

Island Coleslaw

1 small head green cabbage, shredded small
1/2 cup crushed pineapple
2 small oranges, pith and seeds removed
1/2 cup diced mango
1 cup plain yogurt
Pinch of salt, or to taste
Dasheen or spinach leaves, for serving (optional)

Mix cabbage, pineapple, orange and mango. Stir in yogurt. Salt to taste. Serve either in a bowl or on a bed of dasheen, leaves of the taro plant, or spinact leaves.

Makes 6-8 servings.

Adapted from “Callaloo, Calypso & Carnival” by Dave DeWitt and Mary Jane Wilan

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