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Jamaican Cole Slaw

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Cuisine: AmericanMain Ingredient:

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Ready in 1 hours
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Original recipe makes 4

1/2 cnuts; Chopped (walnuts or

1 tsblack pepper; Coarsely ground

2 tbDry Jerk seasoning; (below)

1 tbOnion powder

2 tsSugar

3/4 ccarrots; Shredded

2 tsGround thyme

1/4 tsGround cinnamon

2 tsDried chives; or green onions

4 ccabbage; Shredded

1/2 cMayonnaise

2 tsSalt

1 tsCayenne pepper

2 tbSugar

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" on Jan 6, 1998