Creole Spiced Slaw with Sweet and Spicy Jerked Cashews, from 'Caribbean Potluck'

To Trinidadian Chicken and Rice, add this spiced slaw from Caribbean Potluck (Kyle Books, May 2014) by Two Sisters and a Meal Suzanne Rousseau and Michelle Rousseau and you have the foundation of an island themed dinner.

Creole-Spiced Slaw

We made this dish for a fabulous island-themed rehearsal dinner that we catered in the Hamptons for our great friend, television personality Robyn Moreno. None of the guests was from the
Caribbean, although we did have a few Tejanos and they simply loved the island flava! This cool
summer slaw is spicy-sweet perfection with any kind of barbeque—from burgers to ribs to chicken.


Serves 6

For the Sweet and Spicy Jerked Cashews

1 and 1⁄4 cups raw cashews
2 teaspoons jerk sauce
sea salt
1 tablespoon butter
3 tablespoons brown sugar

For the Coconut Sesame Dressing

juice of 6 limes (about 6 tablespoons)
1 stalk lemongrass, tender inner part only, smashed and finely chopped
1 stalk scallion, chopped
2 tablespoons honey, preferably Jamaican
1 tablespoon brown sugar
2 tablespoons dark Asian sesame oil
1 teaspoon soy sauce
1⁄4 teaspoon minced Scotch bonnet
1⁄4 cup canned coconut milk
6 ounces white cabbage, thinly shredded (2 to 3 cups)
6 ounces red cabbage, thinly shredded (2 to 3 cups)
1⁄2 medium red pepper, cut into matchsticks
1⁄2 medium yellow pepper, cut into matchsticks
1 red chile pepper, seeded and finely sliced into strips
1⁄2 red onion, thinly sliced
1⁄2 cup thinly sliced strips fresh pineapple
1 ripe mango, peeled, pitted and cut into thin strips
1 medium ripe papaya, peeled and cut into thin strips
sea salt and freshly ground black pepper
1 bunch fresh mint, chopped
1 bunch fresh cilantro, chopped
toasted grated coconut (optional)

Creole Spiced Slaw


1. To make the sweet and spicy jerked cashews, preheat the oven to 350°F. In a small bowl, toss the cashews with the jerk sauce and a little salt. Spread on a baking sheet in a single layer and toast until golden, about 5 minutes.

2. Melt the butter in a saucepan over medium heat. Add the brown sugar and let melt; when it begins to caramelize, add the roasted cashews and toss to coat well. Spread the cashews out onto a
baking sheet lined with waxed paper to cool. Roughly chop.

3. To make the coconut sesame dressing, in a blender, combine all of the ingredients and whizz together. Season with salt and pepper.

4. In a large bowl, combine both cabbages, all the peppers, the red onion, pineapple, mango and papaya. Season with salt and pepper.

(* Recipe excerpted from Caribbean Potluck by Suzanne Rousseau and Michelle Rousseau -Kyle Books, May 2014- Photography by Ellen Silverman- all rights reserved)

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