Jamaican Cole Slaw
|1/2 cnuts; Chopped (walnuts or|
|1 tsblack pepper; Coarsely ground|
|2 tbDry Jerk seasoning; (below)|
|1 tbOnion powder|
|3/4 ccarrots; Shredded|
|2 tsGround thyme|
|1/4 tsGround cinnamon|
|2 tsDried chives; or green onions|
|4 ccabbage; Shredded|
|1 tsCayenne pepper|
|DRY JERK SEASONING|
|1/4 tsGround nutmeg|
|1 tbCider vinegar|
|1 tbOnion flakes|
|1 tsGround pimento; (allspice|
Jamaican Cole Slaw Preparation
Terri, I have a Jamaican cookbook that I like very much--JERK: BARBECUE FROM JAMAICA by Helen Willinsky. If youll post what foods youre interested in, Ill post some recipes, if theyre in the cookbook, which is quite wide-ranging. In the meantime, heres one for a delicious coleslaw to go with the barbecue: Combine the cabbage, carrots, and nuts in a large bowl; set aside. Mix together the mayonnaise, sugar, vinegar, and seasoning. Spoon over cabbage mixture. Toss well. Cover and chill before serving. Dry Jerk Seasoning: Mix together all the ingredients. Store leftover mix in a closed glass jar. It will keep its pungency for over a month, and can be used on cooked or uncooked fish, vegetables, or snacks. Posted to KitMailbox Digest by "Joanne L. Schweikj"
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