soups salad + sides

caribbean coleslaw

Spicy, fresh, and crunchy: It’s the perfect trio on a warm summer evening. This slaw has all the yummy tang of Caribbean fare with a scrumptious balance between heat and sweet, ripe mango. Experiment with tossing in your own favorite fruits and berries. 

Not only is this a great salad, side, or addition to your tacos, but it’s an easy dish to quickly throw together in time to contribute to your neighbors bbq or your community potluck. 

Speaking of which… have you heard about Hartford’s Farm to Street event?! It’s a pop-up community dinner celebrating the city, streets, and people of Hartford, CT. Local yokels, BE THERE! And now you have just the dish to bring. 

 

serves 6

1/2 purple cabbage

1/2 savoy cabbage

1 small red onion

1 mango

3 tsp Dijon mustard

2 Tbl apple cider vinegar

1/4 c brown sugar

2 Tbl olive oil

s+p

1 tsp Sriracha

1 Tbl hot peppers

 

Shred the cabbages into thin slivers and toss in a large bowl.

Julienne the onion and mango and mix in with the cabbage. 

In a mason jar, add mustard, vinegar, brown sugar, and oil. Securely close with a lid and shake until well mixed. Add in s+p, Sriracha, and minced hot peppers. Again, close and shake. 

Pour dressing over the cabbage and toss with your hands until everything is well coated. 

Cover with plastic wrap and place in the fridge for 30 minutes. Serve chilled as a side, a topping for tacos, or mixed in with your choice of salad.