Sweet Vinegar Coleslaw with a Tropical Twist
This vibrant coleslaw recipe features a delicious combination of crunchy vegetables and a sweet, tangy dressing, with a hint of heat from Scotch bonnet pepper.
Ingredients
- 2 cups green cabbage thinly sliced
- 1/2 green papaya peeled and julienned
- 1/2 large carrot peeled and julienned
- 1/2 purple onion thinly sliced
- 1 Scotch bonnet pepper finely chopped (use less for milder heat)
- 1/4 cup sugar
- 1/4 cup vinegar white or apple cider
- 2 tablespoons mayonnaise
- 1 teaspoon mustard Dijon or yellow
- Salt and pepper to taste
Instructions
Prepare the Vegetables:
- Combine the thinly sliced green cabbage, julienned green papaya, julienned carrot, and thinly sliced purple onion in a large mixing bowl.
Make the Dressing:
- Whisk together the sugar, vinegar, mayonnaise, mustard, and finely chopped Scotch bonnet pepper in a separate small bowl until well blended. Taste and adjust the seasoning with salt and pepper. Be cautious when handling Scotch bonnet peppers, as they are very spicy. You may want to wear gloves.
Combine and Toss:
- Pour the dressing over the vegetables in a large bowl. Toss everything together until the vegetables are well coated with the dressing. For the best flavor, let the coleslaw sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to soften slightly.
Serve:
- Serve chilled as a side dish. This coleslaw is especially good with grilled meats or as a crunchy topping for fish tacos or jerk chicken sandwiches.
Tips:
- Adjusting Heat: You can adjust the heat level of the coleslaw by adding more or less Scotch bonnet pepper.
- Storage: This coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as they sit.