Coleslaw - Bahamian Style!

Growing up in America, I have eaten many coleslaws.  It has never really been my first choice for vegetable sides as it is usually so gloopy...for lack of a better word. Bahamian style coleslaw is fresh and light, and although it still has some sugar, the crunch of the raw vegetables is complemented by the sour spice of the hot sauce and lime juice.

This is my mum's recipe. She lives happily on Long Island, part of the Out Islands in the Bahamas.

Ingredients 1/2 head of cabbage 2 medium carrots

Bahamian Style Coleslaw Dressing 2 tbsps Mayonnaise 2 tbsps Basic Dressing (below) Juice from 1/2 a lime Few shakes of Hot Pepper Sauce (or more to taste) Sea Salt and Pepper

Method 1. Make Basic Dressing (below) and allow to cool. 2. Combine all ingredients for the coleslaw dressing and blend with a wire whisk or in a food processor. 3. Core cabbage and finely shred with sharp knife (don't chop). 4. Grate carrots, if they are large, or finely slice if they are small. 5. Mix to taste with dressing.

Basic Dressing Boil until sugar has dissolved: 1/2 cup sugar 1/2 cup white vinegar 1/2 cup water Cool, and add salt and pepper to taste.

Mum's Note: I always keep this in my fridge in a glass jar with a lid.  This is an excellent dressing alone for cucumbers and onions, or beets and onions.  A bit of it is wonderful with sauteed red cabbage, sauteed greens, or in potato salad.