John Myers
Caribbean Coleslaw
The perfect caribbean coleslaw recipe with a picture and simple step-by-step instructions.
- 1 Pc. Fresh white cabbage
- 1 Pc. Pineapple
- 50 ml Oil
- 150 ml White balsamic vinegar
- 4 tbsp Freshly squeezed lemon juice
- 2 tsp Ground cumin
- 2 tbsp Pepper from the grinder
- 100 g Raisins
- 50 ml Rum
- 3 tbsp Coarse sea salt
- Remove the outer leaves of the cabbage, cut in half and cut out the stalk. Cut into fine strips. Add the raisins to the rum. Put the cabbage in a large bowl.
- Add oil, vinegar and spices to the cabbage and knead persistently until the cabbage has shrunk by about half and has reached the desired firmness. Peel the pineapple, remove the stalk and dice. Fold the pineapple and raisins into the cabbage and let it steep for at least 2 hours.
- Then pour off the excess liquid and season again with salt, pepper, balsamic vinegar and lemon juice as well as a dash of rum.
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