Caribbean Coleslaw Recipe

Name: Caribbean Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head cabbage, shredded fine; 4 large carrots, shredded fine; 1 (16 ounce) can pineapple chunks, drained; black pepper; 3 tablespoons white wine vinegar; 2 scotch bonnet peppers, seeded and chop fine; 3/4 cup Carnation Evaporated Milk; 1/2 cup olive oil; 1 teaspoon salt; 1 tablespoon Dijon mustard or 1 tablespoon spicy brown mustard; 1/4 cup eagle brand sweetened condensed milk

Servings: persons

1/2 head cabbage, shredded fine
4 large carrots, shredded fine
1 (16 ounce) can pineapple chunks, drained
black pepper
3 tablespoons white wine vinegar
2 scotch bonnet peppers, seeded and chop fine
3/4 cup Carnation Evaporated Milk
1/2 cup olive oil
1 teaspoon salt
1 tablespoon Dijon mustard or 1 tablespoon spicy brown mustard
1/4 cup eagle brand sweetened condensed milk

1
Shred cabbage fine.
2
Shred carrots fine.
3
Drain well canned pineapple chunks.
4
Combine fruit and vegies in a large bowl and toss.
5
To prepare the dressing:
6
Combine sweetened condensed milk with the mustard of choice and salt.
7
Gradually add a little bit (a teaspoon at a time) of the oil, beating constantly.
8
Continue adding oil slowly, beating all the while.
9
Gradually beat in the evaporated milk, vinegar and peppers.
10
Pour dressing over all, and toss.
11
Cover and refrigerate until needed.
12
You can also add a few green spring chopped onions if desired.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 head cabbage, shredded fine, 4 large carrots, shredded fine, 1 (16 ounce) can pineapple chunks, drained, black pepper, and more.

Yes, Caribbean Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caribbean Coleslaw

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