Caribbean Coleslaw

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1/2 head cabbage, shredded fine
• 4 large carrots, shredded fine
• 1 (16 ounce) can pineapple chunks, drained
• black pepper
• 3 tablespoons wine vinegar
• 2 scotch bonnet peppers, seeded and chop fine
• 3/4 cup carnation evaporated milk
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 tablespoon dijon mustard or 1 tablespoon spicy brown mustard
• 1/4 cup eagle brand sweetened condensed milk

Recipe

• 1 shred cabbage fine.
• 2 shred carrots fine.
• 3 drain well canned pineapple chunks.
• 4 combine fruit and vegies in a large bowl and toss.
• 5 to prepare the dressing:.
• 6 combine sweetened condensed milk with the mustard of choice and salt.
• 7 gradually add a little bit (a teaspoon at a time) of the oil, beating constantly.
• 8 continue adding oil slowly, beating all the while.
• 9 gradually beat in the evaporated milk, vinegar and peppers.
• 10 pour dressing over all, and toss.
• 11 cover and refrigerate until needed.
• 12 you can also add a few green spring chopped onions if desired.