The perfect side to an array of Trinidadian dishes
Trinidad-style coleslaw has become a traditional side serving for locals and recipe variations are made without mayonnaise. In this version shredded cabbage and carrots get a touch of sweetness from a tangy dressing combining Apple Cider Vinegar, honey, Dijon mustard, and a little mayo to add a touch of delicious creaminess.
How to eat Trinidad Coleslaw
Great served alongside Pelau, a rice dish with meat and peas, or this ridiculously juicy and delicious Trinidad Stewed Chicken, recipe here:
If you liked this recipe you may also be interested in:
- Trinidad Stewed Chicken
- Habanero Mango Hot Sauce
- Trinidad Rum Punch
Trinidad Coleslaw Recipe
Shredded cabbage and carrots get a touch of sweet from a delicious dressing combining apple cider vinegar, honey, Dijon mustard and a touch of mayo to add a touch of delicious creaminess.
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 4 – 6
- Category: Vegetarian
- Cuisine: Modern Fusion
Ingredients
- 1/4 cup apple cider vinegar.
- 2 tablespoons honey.
- 2 tablespoons Dijon mustard.
- 2 tbsp mayo
- 1 teaspoon ground black pepper.
- 1 teaspoon salt.
- 250g red cabbage
- 250g white cabbage
- 2 medium carrots
Instructions
Combine apple cider vinegar, honey, Dijon mustard and mayo, set aside.
Shred cabbage and carrots thinly using a mandolin or a knife.
Using a large bowl, toss cabbage and carrots with coleslaw dressing until well combined. Taste and season with salt as needed.
Serve immediately or chill in the fridge until needed.
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