Haitiancoleslaw Recipes

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HAITIAN COLESLAW



Haitian Coleslaw image

Yield 6 side-dish servings

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 small serrano chilies, seeded, minced (about 2 1/2 teaspoons)
1 garlic clove, minced
1 teaspoon celery seeds
8 cups (packed) shredded cabbage (about 1 1/4 pounds)
2 cups (packed) shredded carrots (about 2 large)

Steps:

  • Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.
  • Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.

HAITIAN PICKLED SLAW



Haitian Pickled Slaw image

Make and share this Haitian Pickled Slaw recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 1 quart

Number Of Ingredients 9

2 cups distilled white vinegar
2/3 cup water
1 tablespoon salt (to taste)
1/2 teaspoon sugar (optional)
1/2 head green cabbage, cored and thinly sliced (5 to 6 cups)
2 medium onions, thinly sliced
3 garlic cloves, minced
2 carrots, peeled and shredded
1 -2 scotch bonnet chili

Steps:

  • Whisk the vinegar, water, and salt and sugar, if using, together in a nonreactive large mixing bowl until all of the salt (and sugar) dissolves.
  • Stir in all of the remaining ingredients. Let the cabbage pickle, covered, in the refrigerator overnight. Stir it occasionally during that time.
  • Transfer the slaw to a clean 1 quart jar or 2 pint jars. The slaw will keep for several weeks in the refrigerator.

Nutrition Facts : Calories 350.5, Fat 1.1, SaturatedFat 0.2, Sodium 7163.1, Carbohydrate 62.4, Fiber 17.1, Sugar 31.5, Protein 10.3

HAITIAN COLESLAW



Haitian Coleslaw image

Make and share this Haitian Coleslaw recipe from Food.com.

Provided by evelynathens

Categories     Potluck

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 small serrano chilies, seeded, minced (about 2 1/2 teaspoons)
1 garlic clove, minced
1 teaspoon celery seed
8 cups packed shredded cabbage (about 1 1/4 pounds)
2 cups packed shredded carrots (about 2 large)

Steps:

  • Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.
  • Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.

Nutrition Facts : Calories 172.9, Fat 12.7, SaturatedFat 1.8, Cholesterol 2.5, Sodium 169.3, Carbohydrate 14.9, Fiber 3.5, Sugar 8.2, Protein 2.1

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