Coconut Scotch Bonnet Coleslaw
Kris Mullen
Heat up your homemade slaw with tropical tastes of native Caribbean peppers and coconut. It's sure to please the pirates in your house.
Ingredients
- 1/2 medium-sized head of red cabbage, shredded
- 1/4 cup coconut milk
- 2 Tbs plain yogurt
- 2 Tbs hibiscus tea
- 2 green onions, chopped
- 1 Tbs white vinegar
- 1 tsp lime zest
- 1/4 tsp Scotch bonnet pepper sauce
- 1/4 tsp kosher salt
- 1 tsp sugar
Directions
- In a food processor, combine coconut milk, yogurt, hibiscus tea, green onions, white vinegar, lime zest, pepper sauce, salt, and sugar until smooth.
- Toss shredded red cabbage in sauce until equally coated. Place in a sealed container and refrigerate for 24 hours.
- Serve as a side dish to complement jerk chicken or any tropically inspired dish.
Nutrition Facts
Calories 59
Calories from Fat 13 (22%)
(2%)Total Fat 1g
(6%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%)Cholesterol 0mg
(7%)Sodium 165mg
(9%)Potassium 313mg
Total Carbohydrate 11g
(10%)Dietary Fiber 3g
Sugars 6g
Sugar Alcohols 0g
(4%)Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.