Hot and Spicy Caribbean Coleslaw

Hot and Spicy Caribbean Coleslaw

1/4 cup condensed milk
1 tablespoon Dijon or spicy brown mustard
1 teaspoon salt
1/2 cup olive oil
3/4 cup evaporated milk
3 tablespoons white wine vinegar
2 small scotch bonnet peppers, seeded and finely chopped, or to taste
Black pepper, to taste
1/2 small white cabbage, finely shredded
4 large carrots, finely shredded
1 can (16 oz.) pineapple cubes, drained

To make coleslaw: Combine the condensed milk, mustard and salt in a mixing bowl.
Gradually add the oil, a drop or two at a time, beating constantly until the mixture has thickened.
Then continue to add the oil in a thin stream, beating constantly. Gradually beat in the evaporated milk, then the vinegar, hot peppers and black pepper.

Mix cabbage, carrot and pineapple cubes in a large mixing bowl. Pour the dressing over the mixture and toss well so that all ingredients are thoroughly coated. Transfer to a glass serving bowl. Cover with plastic wrap and chill in the refrigerator until ready to serve.

Makes 4 servings.

Per serving coleslaw: 410 calories, 32 gms fat (70 percent fat calories), 10 mg cholesterol, 363 mg sodium.

Source: St Croix, Virgin Is Source newspaper website