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Caribbean Coleslaw Recipe

January 27th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/2headcabbage, shredded fine
  2. 4largecarrots, shredded fine
  3. 1 (16 ounce)canpineapple chunks, drained
  4. black pepper
  5. 3tablespoonswhite wine vinegar
  6. 2scotch bonnet peppers, seeded and chop fine
  7. 3/4cupCarnation Evaporated Milk
  8. 1/2cupolive oil
  9. 1teaspoonsalt
  10. 1tablespoonDijon mustardor spicy brown mustard
  11. 1/4cup eagle brandsweetened condensed milk

DIRECTIONS

  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.

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