Salads
Caribbean Lime Coleslaw
Ingredients
- - 1/2 medium white cabbage, finely shredded
- - 1 large carrot, grated
- - 1/4 red onion, thinly sliced
- - 2 tbsp mayonnaise
- - 1 tbsp fresh lime juice
- - 1 tsp Dijon mustard
- - 1 tsp granulated sugar
- - 2 tbsp olive oil
- - Salt and black pepper, to taste
Method
- Combine the shredded cabbage, grated carrot and sliced red onion in a large bowl.
- In a small bowl, whisk together the mayonnaise, lime juice, Dijon mustard, sugar and olive oil until smooth.
- Pour the dressing over the vegetables and toss well to coat evenly.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavours to meld.
Introduction: A bright, tangy coleslaw is a near-universal side at Anguillian barbecues and beach gatherings, offering a crisp, cooling contrast to grilled meats and seafood.
Cultural Background: A bright, tangy coleslaw is a near-universal side at Anguillian barbecues and beach gatherings, offering a crisp, cooling contrast to grilled meats and seafood. The Anguillian version leans on fresh lime juice and a light dressing rather than a heavy mayonnaise base, reflecting the island’s fresh, produce-led approach to salads.
Tips: Salt the shredded cabbage lightly and let it sit for 10 minutes, then pat dry, to reduce excess water and keep the slaw crisp. Add the dressing just before serving if making more than a few hours ahead.
Variations: Add finely diced mango or pineapple for a sweeter, tropical variation. For a vegan version, replace the mayonnaise with a plant-based alternative.
Storage: Refrigerate in an airtight container for up to 2 days; the texture softens over time.
Reheating: Not applicable — this dish is served cold.
Nutrition: Calories: 120 kcal | Protein: 1.5 g | Carbohydrates: 9 g | Fat: 9 g | Fibre: 2 g | Sodium: 160 mg
FAQs:
Q: How far ahead can I make this? A: Up to 24 hours ahead; the slaw stays crisp longer if dressed just before serving. Q: Can I skip the mayonnaise entirely? A: Yes — use an all-oil and lime dressing for a lighter, mayo-free version.
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