Living in the UK it is really hard to find good coleslaw, we simply can’t make it the way our cousins do over the pond. Luckily I have some friends who run a catering business over in the Caribbean and boy do they know how to make coleslaw (in fact their recipes will be featuring a lot in this blog! – a big thanks in advance to John and Storm from Citrus Catering)
- 1 x White Cabbage
- 2 x Carrots
- Lots of table Salt
- Ground Black Pepper
- 4 x Limes
- 1/2 cup of Mayonaise
- 2 Tbsp of Whole Grain Mustard
Prepare the Cabbage
Chop the cabbage into fine strips, salt in a large bowl and let stand for 2-3 hours. This removes a lot of the water from the cabbage and provide the consistency you need for good coleslaw 
Drain the cabbage of excess water and keep nice and salty (you may even need to add a little more salt at this point).
Grate the Carrots and add to the bowl.
Add the Mustard, Mayonaise and ground Black Pepper, then squeeze in the 4 limes.
Mix up well in a large bowl and let stand in the fridge for an hour to ensure the flavours infuse. Then enjoy with some salty french fries and Crispy Chicken Strips.
