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Caribbean Cole Slaw

A mayo-free coleslaw that is light, fruity, sweet, and refreshingly good!


1-2 tablespoons Dijon mustard or to taste 2-4 tablespoons combination of honey and/or brown sugar ½ jalapenos pepper minced about 1 Tablespoons or more adjust to taste 2 tablespoons red wine vinegar, or freshly squeezed lemon juice 1 teaspoon minced garlic 1 teaspoon Caribbean hot sauce, adjust to taste 2 tablespoons extra-virgin olive oil 6 cups cored and shredded Napa, savoy, green and/or red cabbage 1 large ripe mango peeled , sliced or Julienne 1 cup shredded carrots 2-3 diced scallion more or less white pepper to taste ¼ cup minced parsley leaves ½ cup nuts, almonds, sun flower seeds more or less nut salt to taste


Combine all the dressing ingredients in a jar or bowl: honey, hot sauce, mustard, white pepper, garlic, vinegar, lemon, Jalapeños pepper, and olive oil. Shake like crazy – to emulsify for about 2 minutes. Set aside. Be sure to shake it before each use.

Arrange cabbage coleslaw, carrots, scallions, and mango in a bowl.

Add dressing to salad and toss to coat right before serving. Sprinkle with parsley and almonds.

You may chill at this point. Serve when ready.

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