Pickled Coconut Slaw
From Ainsley’s Taste of the Bahamas, ITV
Similar to a Caribbean pikliz that’s often eaten with fried food, this is a quick pickled slaw with fresh coconut for a sweet, spicy and tangy side. Caribbean pickles are usually served quite fiery from scotch bonnet chillies but adjust the heat to your liking. Perfect with my Bahamian style Prawn & Coconut Fritters.
Method
Put the onion, carrot, pepper, cabbage, scotch bonnet, garlic, thyme and coconut in a bowl. Mix together the vinegar, lime juice, sugar, salt and pepper and pour over the vegetables. Cover and allow to marinate for 10-15 minutes.
Ingredients
- ½ red onion, thinly sliced
- 1 medium carrot, coarsely grated or very thinly sliced
- ½ small red pepper, very thinly sliced
- ¼ small head white cabbage, very thinly sliced
- ½-2 scotch bonnet chilli peppers or a milder chilli if preferred, deseeded, thinly sliced
- 2 cloves of garlic, thinly sliced
- ½ tsp fresh thyme leaves
- 30g coarsely grated fresh coconut or coconut flakes
- 4 tbsp white vinegar
- 2 tbsp lime juice
- 2 tsp sugar, or to taste
- ½ tsp salt
- ¼ tsp freshly ground black pepper