Haitian Slaw

Serves 8 to 10

Feel free to kick the heat up (the hotter the better) on this Haitian slaw recipe by Chef, Rob Rainford.

4 cups

shredded savoy cabbage

1/4 cup

julienned carrot

1/4 cup

sweet yellow pepper, seeded and julienned

1/4 cup

mayonnaise

1/4 cup

sour cream

1/2 tsp

jerk Marinade

1 tbsp

cider vinegar

1/2 tsp

hot sauce

To taste

kosher salt

To taste

freshly ground black pepper

Toss together the cabbage, carrot and yellow pepper in a serving bowl.
Stir together the mayonnaise, sour cream, cider vinegar, jerk marinade and hot sauce until well combined.
Pour the dressing over the cabbage mixture and toss well. Season with salt and pepper to taste and toss again.

l TIP l To spend up prep time, shred the cabbage and carrots using a box grater, or a mandolin slice with the julienne blade fitted.