In the Kitchen: Mild Spiced Pickled Coleslaw with Pineapple Chunks
by Karen Rollins Feb 18, 2019
Antiguan chef Kahyeme Benjamin provided this recipe for Find Yello Antigua.
Ingredients
4 oz of white cabbage (shredded).
4 oz of red cabbage (shredded).
2 oz of carrots (shredded).
1 oz of red onion (julienne).
1 tablespoon of Susie’s hot sauce (Antiguan homemade).
2 cups of Antiguan Black Pineapple (medium diced).
2 tablespoons of white sugar.
1 tablespoon of lemon juice.
1 tablespoon of rice wine vinegar.
3 tablespoons of extra-virgin olive oil.
1/4 teaspoon of kosher salt.
1/2 teaspoon of coarse ground black pepper.
Instructions
Place the pineapple chunks, carrots, red onion and cabbages in a very large mixing bowl.
In a small bowl, whisk to combine Susie’s hot sauce, the extra virgin olive oil, rice wine vinegar, sugar, lemon juice, salt, and pepper.
Pour the dressing all over the coleslaw, and toss well to combine.
Let the coleslaw rest in the fridge for at least one hour before serving.
Bon appetite!
Click the link to read more about Kahyeme Benjamin and his culinary career.