Coleslaw goes great with variety of dishes, including grilled meat and veggies. It is served as a cool compliment, and I eat it alone in place of another kind of salad or vegetable dish. I also top it with grilled jerk chicken. This recipe combines just a few colorful vegetables and fruit, and I chop it up in a food processor for smaller, more manageable bite sizes and a blend of ingredients in every bite.
Feel free to add more chopped stuff, such as carrots, orange and yellow peppers, and other crunchy vegetables and fruit. And maybe you will opt for a different dressing in place of the mayonnaise-based dressing, such as lime juice, honey and cilantro.
I have to admit that the amounts listed below vary somewhat based on taste. I sample it as I put it together to come up with a balance of sweet and sour that we enjoy. Feel free to adjust these measurements to your liking – you can always re-balance the sour and sweet, but go easy on the sweet at the beginning to find the right combination. So, my disclaimer here is that these are just estimates. And after all, cooking is about experiences with taste and intuition.
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