Pineapple slaw recipe
A slaw with a difference - the subtle sweetness of the pineapple balances the gentle heat from the Cajun seasoning and chilli. Great with barbecued meats. Shred the vegetables either with a mandolin, grater or simply, a knife!
Scroll down for the recipe.
More Caribbean cooking videos
This is a special little dessert that will have people “mmming and aaahing”. The angelic soufflé is beautifully balanced by the utterly devilish buttered rum sauce.
A zingy change to a regular aioli, this works well with fish and is great to dunk a chip into. It is a perfect accompaniment to my swordfish burger.
This is one of my signature dishes and my take on a traditional beach food served in the Caribbean. It translates perfectly for British Summer time.
Jerk is quintessentially Caribbean and here is a lovely, very easy recipe that captures the essence of jerk – allspice, scotch bonnet and spring onions.
Tamarind works so well in this recipe, balancing out the sweetness of the caramel and giving a lovely tangy after-taste to the popcorn.
A tropically refreshing end to any summer’s meal. The mango lends a lovely creaminess to this very simple iced treat.
Ingredients
- 0.25 white cabbage, roughly shredded
- 0.5 white onion, finely shredded
- 1 large carrot, quartered and then roughly shredded
- 1 red chilli, de-seeded and finely sliced lengthways
- 0.5 can pineapple chunks, drained or 150g fresh pineapple
- 3 -4 tbsp mayonnaise
- 1 good pinch of Cajun seasoning
- 0.5 - 1 tbsp chopped coriander
Details
- Cuisine: Caribbean
- Recipe Type: side dish
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- In a large bowl, mix together the cabbage, onion, carrot and pineapple to ensure the vegetables and fruit are evenly incorporated.
- Stir in the mayonnaise and the Cajun seasoning, ensuring that it coats everything well.
- Garnish with the thin slices of chilli and the chopped coriander.
You might also like
Make it don't buy it: coleslaw