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    You are in: Home / Recipes / Caribbean Coleslaw Recipe
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    Caribbean Coleslaw

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 20, 2011

      I used habenero sauce rather than peppers which allowed me to control the heat. We like things hot and I used 1 1/2 tsp. I used jicama like other reviewers along with purple cabbage because that's what I had. Made a pretty salad.

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    • on February 01, 2009

      From: Sandi Mayer I added the following: Jicama – thinly sliced Juliann strips Sugar snap peas – trimmed & cut into small bits Radish thinly sliced julienned strips Mango – cut into small pieces Sliced almonds I added blue poppy seeds to the dressing – only about a ¼ - ½ teaspoon. And I used a little bit of heavy cream and cut back the same amount of condensed milk. I used a jalapeno pepper in place of the scotch bonnets I also added about a ½ teaspoon of Napa Style’s Citrus Rosemary Gray salt . YUMMY!

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    • on June 26, 2007

      Very nice flavor! This had the oddest combination of flavors to me, (sweetened condensed mild??) but they worked very well. I substituted bell pepper for the scotch bonnet because I'm a whimp but I think if you do that, you need to serve along side something spicy to balance the sweetness. It was great on it's own, but you could tell it was really meant to have a spicy flavor with it. Thanks for sharing! Made for ZWT3!

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    • on June 13, 2007

      I didn't have Carnation so I used a little bit more of sweetened condensed milk but not sure it was a good idea. But it's still good. I didn't add peppers. I liked the taste of the pineapple in it. Made for ZWT 3

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    • on June 07, 2007

      Oh my, was this ever good! I have never had anything like it, we totally enjoyed this dish! Creamy and not too sweet with a hint of heat and pineapple....wow! We'll be making this one again, I can see people raving over it at pot lucks! Thanks for posting! Made for ZWT3 :)

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    • on June 01, 2007

      Just when you think you have made or tasted about every salad out there along comes one like this - have never had one quite like it. It is so good and absolutely perfect to serve with the outdoor grills. Other then needing to use sweet cream because I didn't have the evaporated I made as posted, wouldn't change a thing. Thank you andypandy for another great recipe that made it to my family favorites.

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    Nutritional Facts for Caribbean Coleslaw

    Serving Size: 1 (210 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 250.4
     
    Calories from Fat 147
    59%
    Total Fat 16.4 g
    25%
    Saturated Fat 3.5 g
    17%
    Cholesterol 10.1 mg
    3%
    Sodium 386.0 mg
    16%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 17.5 g
    70%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    white wine vinegar

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