Coleslaw gets an unexpected Caribbean twist
Serves 4 - 6
1/2 large red cabbage, roughly shredded, soaked in cold water for 15 minutes
1/2 small white onion, finely shredded
1 large carrot, quartered and then roughly shredded
1 red chilli, de-seeded and finely sliced lengthways
150 grams pineapple in small chunks
3 - 6 tablespoons mayonnaise
A pinch of cayenne pepper
A pinch of paprika
A pinch of dried oregano
Sea salt and freshly ground black pepper
Handful of peanuts, toasted and roughly chopped
1 tablespoon chopped coriander
In a large bowl, toss the cabbage, onion and carrot with the chilli and pineapple.
To the mayonnaise, add the cayenne, paprika, oregano, season with sea salt and pepper and mix through the slaw ingredients to combine. Sprinkle over the peanuts and coriander and serve.