Total Time
30mins
Prep 30 mins
Cook 0 mins

This recipe is out of "Eat Caribbean". Coleslaw with cabbage and carrost is a Caribbean standard. Thsi version has the addition of shredded fresh coconut, pineapple and a spike of hot pepper; hot peppers are optional. Last 3 ingredients are for the dressing.

Ingredients Nutrition

Directions

  1. 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.
Most Helpful

This was a nice spin on slaw! I used green onions and a seeded jalapeno. The combination of sweet and spicy were a hit. Thank you for sharing the recipe!

Susie D August 07, 2013

Boy we loved this coleslaw! I used jalapeno pepper instead of scotch bonnet and left out the onions. We really loved the spicy pepper with the sweetness of the other ingredients. Thanks for sharing a great recipe! Made for ZWT9, The Apron String Travelers

loof August 07, 2013

Excellent coleslaw! The shredded coconut was wonderful in this along with the pineapple. I don't get fresh coconut here often, so I'll make this again as soon as I can get some again :)<br/>Made for ZWT 9 Family Picks for The Apron String Travelers

Mia in Germany September 06, 2013