SCOTCHIE LIME COLESLAW

SCOTCHIE LIME COLESLAW

Makes About 4 cups

This crisp and beautiful coleslaw gets its Island flavor from local Scotch Bonnet peppers. Their fiery, fruity heat is mellowed by coconut milk for a creamy, citrusy sauce. The dressing and shredded vegetables can be prepared in advance and stored separately; toss them together shortly before serving.

    Ingredients

    • ¼ cup plus 2 tablespoons Half Way Tree Scotchie Lime Sauce
    • 1½ tablespoons plain yogurt or sour cream
    • ½ teaspoon finely grated lime zest
    • Salt and freshly ground black pepper
    • 4 cups shredded green cabbage
    • 2 cups shredded red cabbage
    • 1 large carrot, cut in thirds crosswise and julienned
    • ½ cup chopped fresh cilantro

    Preparation

    1

    In a large bowl, whisk the Scotchie Lime Sauce with the yogurt and lime zest. Season the dressing with salt and pepper. When ready to serve, add the shredded vegetables and cilantro and toss well. Season with salt and pepper to taste and toss again. Refrigerate for up to 1 hour before serving.