At our most recent work party, we served up a Jamaican barbecue complete with rice and peas and coleslaw. Dessert was a seasonal strawberry-rhubarb crisp topped with fresh strawberries. Everything was delicious but the one recipe everyone wanted to have was the coleslaw. It’s fairly standard fare but the addition of apples took it to the next level. White or red cabbage or a combination of both will do. I prefer a firmer apple such as Honeycrisp for this recipe but most will do fine.
Bunkhouse ColeslawCourse: Side DishCuisine: American, DutchDifficulty: Easy
I served this coleslaw along with Jamaican jerk pork at our most recent work party and it was a hit. it’s a fairly standard recipe that’s elevated by the addition of crisp apples. Other delicious mix-ins include dried fruit such as cranberries or raisins and nuts. Happy Cooking!
1 medium Cabbage (2lbs), shredded
1 large carrot, shredded
2 firm apples, cut into matchsticks
1/3 cup sugar
1/2 teaspoon salt
1/2 cup mayonnaise
1/2 cup milk
2 tablespoons lemon juice
3 tablespoons apple cider vinegar
freshly ground pepper to taste
- Toss cabbage, carrot and apples together in a large bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour liquid mixture over vegetables and mix until completely coated.
- Cover and refrigerate for 3 hours to overnight.
- Serve cold with your favorite barbecue dish.