Caribbean Coleslaw

From: Chef #1154283

On Feb 1, 2009

From: Sandi Mayer I added the following: Jicama – thinly sliced Juliann strips Sugar snap peas – trimmed & cut into small bits Radish thinly sliced julienned strips Mango – cut into small pieces Sliced almonds I added blue poppy seeds to the dressing – only about a ¼ - ½ teaspoon. And I used a little bit of heavy cream and cut back the same amount of condensed milk. I used a jalapeno pepper in place of the scotch bonnets I also added about a ½ teaspoon of Napa Style’s Citrus Rosemary Gray salt . YUMMY!

From: little_wing

On Jun 26, 2007

Very nice flavor! This had the oddest combination of flavors to me, (sweetened condensed mild??) but they worked very well. I substituted bell pepper for the scotch bonnet because I'm a whimp but I think if you do that, you need to serve along side something spicy to balance the sweetness. It was great on it's own, but you could tell it was really meant to have a spicy flavor with it. Thanks for sharing! Made for ZWT3!

From: ~Leslie~

On Jun 7, 2007

Oh my, was this ever good! I have never had anything like it, we totally enjoyed this dish! Creamy and not too sweet with a hint of heat and pineapple....wow! We'll be making this one again, I can see people raving over it at pot lucks! Thanks for posting! Made for ZWT3

From: Gerry

On Jun 1, 2007

Just when you think you have made or tasted about every salad out there along comes one like this - have never had one quite like it. It is so good and absolutely perfect to serve with the outdoor grills. Other then needing to use sweet cream because I didn't have the evaporated I made as posted, wouldn't change a thing. Thank you andypandy for another great recipe that made it to my family favorites.