FriendsEAT New York

HAITIAN COLESLAW

I'm a Fan Too

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FAN

Reference:

Bon App�tit, August 1990 Pusser's Ltd., Cruz Bay, St. John R.S.V.P.

Prep:

Active time: 35 min Start to finish: 2 hr

Servings:

6 side-dish servings.

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Submitted by:

Foodie

Ingredients

1/4

cup mayonnaise

1/4

cup olive oil

1/4

cup fresh lime juice

tbsp apple cider vinegar

tbsp Dijon mustard

tbsp chopped fresh dill

tbsp sugar

small serrano chilies, seeded, minced (about 2 1/2 tsp)

garlic clove, minced

tsp celery seeds

cups (packed) shredded cabbage (about 1 1/4 pounds)

cups (packed) shredded carrots (about 2 large)

Directions

Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.

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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.

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