This calypso salad recipe is perfect for BBQs. We’ve used inspiration from Caribbean coleslaw and traditional salads to make a dish that’s splashed with tropical colours.
SERVES 4 AS A SIDE
1 large white cabbage, sliced
¼ red cabbage, sliced
2 carrots, sliced
1 medium onion, thinly sliced
½ red bell pepper, deseeded and sliced
½ green bell pepper, deseeded and sliced
½ scotch bonnet pepper, deseeded and diced
1 x 165g can sweetcorn, drained
handful of fresh parsley leaves
1 tbsp olive oil
juice of 2 limes
1 tbsp salad cream
1 tsp dried thyme
1 tbsp honey (optional)
a likkle salt
a likkle freshly ground black pepper
1. Put the prepared cabbage, carrots, onion and peppers in a bowl with the sweetcorn and parsley leaves, then mix together with the olive oil and lime juice.
2. Add the salad cream, dried thyme, honey (if using), plus the salt and black pepper and stir gently to coat all the veg.
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