Sometimes, coleslaw is the kind of thing that just sits on the side of your plate and goes untouched. We see a lot of this popular side dish all throughout our summer BBQs and picnics. Sometimes, coleslaw isn’t the best, but that doesn’t mean all coleslaw is bad. Coleslaw can be a delicious and refreshing addition to a meal or even a sandwich; like this special Haitian coleslaw. With the large Caribbean population in NYC, this special variation to the dish can be found around Brooklyn and Long Island. This recipe would go great with these BBQ Short Ribs, as a side dish for the meal. Or, you could shred those ribs and put the shredded beef and coleslaw on a bun and have a delicious BBQ sandwich.
Adapted from Fran McCullough’s The Best American Recipes 2001-2002
1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
2 tbsp fresh dill, chopped
1 tbsp sugar
2 small Serrano chilies, seeded and minced (about 2 1/2 teaspoons)
1 garlic clove, minced
1 tsp celery seeds
8 cups packed shredded cabbage(about 1 1/4 pounds), red or white or both
2 cups packed shredded carrots(about 2 large carrots)
Salt and fresh ground black pepper, to taste
1. Whisk the mayonnaise, olive oil, lime juice, vinegar, mustard, dill, sugar, chilies, garlic, and celery seeds in a medium bowl to blend.
2. Put the cabbage and carrots in a large bowl and toss with enough dressing to coat. Season with salt and pepper.