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.
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)
Makes 6-8 servings.
Adapted from “Callaloo, Calypso & Carnival” by Dave DeWitt and Mary Jane Wilan