Caribbean Cole Slaw

Well, as you all know, I am home now, no longer in the Caribbean. Though I am still in a Caribbean frame of mind.

We’ve been home 2 weeks as of today. Last week, yes, just one week after returning home, we hosted a party for about 50 people. It was a celebration of life party for our friend Bryan, who almost passed away a few months ago, but with luck, lots of prayers and a few miracles, he is still here with us, still kicking around and still playing hockey. He had said if he survived, he wanted to throw a party. So we did. We told him to invite anyone he wanted and we would host it. We threw quite a party too, with lots of good food. I know. You are all stunned. 🙂

Larry smoked all the meat and I did all the rest. We had brisket, pulled pork, chicken and brats for the meat. I added potato salad, fruit salad, 2 kinds of cookies, brownies, chips, pico de gallo, guacamole, corn cobettes, and a Caribbean coleslaw. We had just a little bit of a feast. Everyone was in awe, and more than one of the guests asked if I had a background in the restaurant industry. UMMMM, yes, actually I do. Many, many years too. 🙂

Cole slaw is a classic dish that goes with so many things, but with everything, there are always many different variations. This is just one delicious new way to serve it up and to dress up an old classic.

Caribbean Coleslaw

This is a spicy-sweet version of coleslaw. It goes very well with burgers, ribs, pork and chicken. HMMMMM! Other than the burgers, that is exactly what we served it with too. Imagine that. 🙂

The Dressing

6 TBSP lime juice

1-2 TBSP green onions, sliced

3 TBSP honey

1 TBSP brown sugar

2 TBSP sesame oil

1 tsp soy sauce

1 jalapeno or scotch bonnet pepper, minced

1/2 cup coconut milk

dash of rum

Mix everything together well and set aside.

The Cole Slaw

2-3 cups shredded Napa or green cabbage

2-3 cups shredded red cabbage

1-2 shredded carrots

1/2 red bell pepper, cut into thin matchsticks

1/2 cup green bell pepper, cut into thin matchsticks

1/2 cup yellow bell pepper, cut into thin matchsticks

1/2 red onion, sliced very thin

1/2 cup pineapple cut into small chunks

1/3 cup sliced green onions

1/3 cup fresh cilantro, chopped

1/4 cup toasted coconut

You can also add some candied cashews too, if you like. I decided NOT to add nuts this time because so many people have nut allergies today. But I have made it with the cashews too. I love cashews. They are some of my favorite nuts.

Toss everything together well, then toss in enough dressing to coat everything without drowning it in sauce. Chill until ready to serve.

It was a big hit with everyone and went perfectly with what we served. It also brought a little bit of the Caribbean flavors to the party as well.

We were very happy to throw this party for Bryan. He does so much for us, and for everyone he knows. It was the least we could do for him. We are just so grateful that he is still with us, hopefully for quite a long time to come too.

Bryan and his family. He is with his wife Danette, their daughter Jenny, her husband Justin, and their son Keaton.

Hats off to Bryan. Hip, hip hooray!