How to make Carnival slaw

This simple sald will go perfectly with your jerk chicken, says Beverley Hicks
Beverley Hicks
Beverley Hicks29 August 2016

A healthy, vibrant slaw, packed full of fresh juicy fruit and crisp vegetables. An ideal accompaniment to jerk chicken or other barbecued meat.

Ingredients (serves 4)

For the slaw

50g dried sweetened cranberries

1 red onion, finely diced

1 small mango, peeled, stone removed and diced

½ small pineapple, skinned, core removed and finely diced

½ red pepper, finely diced

½ green pepper, finely diced

½ yellow pepper, finely diced

Handful of fresh coriander, chopped plus more for garnish

For the dressing

100ml rapeseed oil

1 teaspoon French mustard

100ml apple cider vinegar

2 tablespoons sugar

½ teaspoon red pepper flakes

A dash of hot sauce

Himalayan pink salt

Freshly ground white pepper

Notting Hill Carnival over the years - In pictures

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To garnish

4 plum tomatoes

4 spring onions, finely sliced

Method

Put the dried cranberries into a small bowl and pour over enough just-boiled water to cover. Leave for 10 minutes to plump up then drain and spread out on a plate lined with kitchen paper to soak any excess liquid. Leave to one side.

To make the dressing

Put all the dressing ingredients into a jar. Screw on the lid firmly and give it a good shake. Taste and adjust the seasoning and heat if necessary.

To assemble the slaw

Tip all the prepared fruit and vegetables and coriander into a large bowl, give the dressing one last shake and pour over the slaw. Mix to ensure that everything is coated with the dressing.

Slice the plum tomatoes and lay a small fan of slices along the rim of the plates. Put a large pile of the slaw on each plate, garnish with the sliced spring onions and chopped coriander. Sprinkle on some more red pepper flakes for a little extra heat if desired.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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