Caribbean Slaw Recipe
This Caribbean slaw recipe uses a Kale Beet salad blend from Mann’s. You can keep it as simple as the blend or add some of your own favorite ingredients like jalapeno, radishes or jicama. In this recipe, I kept it simple. When you are out boating, you don’t typically have the space nor the time to prep a lot of meals in the galley. That’s why I love these pre-made salad blends when we stay on the boat.
Scott and I love the Caribbean Islands and we plan on retiring there some day. We fell in love with the culture during our honeymoon to Antigua in 2003. Since I love to cook and entertain, Caribbean cuisine is at the top of my list (along with Italian food).
Food Pairings
This slaw recipe goes with almost anything “Caribbean”. It would go great with jerk pork chops, grilled salmon and Caribbean pork roast. Because the slaw has honey in it, it tones down spicy dishes that you pair with it. It’s also very flavorful and refreshing on a hot summer day! Enjoy.
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| Prep Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
people
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- 1/8 cup apple cider vinegar
- 1/8 cup extra virgin olive oil
- 1 tbsp honey
- 2 tsp fresh lime juice
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1 8 oz bag Mann's Kale & Beet Salad blend
Ingredients
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- Mix all of the dressing ingredients in a large bowl. Add the slaw blend to the dressing and blend well. Refrigerate for at least 1 hour before serving.
