This is one of my favourite salad recipes from Shivi Ramoutar, author of Caribbean Modern: Recipes from the Rum Islands, and Masterchef 2013 semi-finalist.
I first met Shivi when she was launching her book and needed kitchen help for the book launch party. Saira Hamilton, another Masterchef 2013 semi-finalist, and I obliged, knocking up some of the lovely recipes from the book as canapes. This one was served in little bamboo boats but I have it on my catering menus, and it always goes down a storm. Something about the peanuts and pineapple make it very special. Shivi was happy for me to reproduce her recipe here.
PINEAPPLE AND PEANUT SLAW
- ½ large red cabbage, roughly shredded, soaked in cold water for 15 minutes
- ½ small white onion, peeled and finely shredded
- 1 large carrot, quartered then peeled lengthways, (or finely grated)
- 1 red chilli, seeded and finely sliced lengthways
- 150g fresh pineapple, cored and cut into small chunks
- Pinch of cayenne pepper
- Pinch of paprika
- Pinch of dried oregano
- 3–6 tbsp mayonnaise
- Sea salt and freshly ground black pepper
- Handful of peanuts, toasted and roughly chopped
- 1 tbsp chopped coriander
- Place the cabbage, onion and carrot in a colander, sprinkle with a little salt and leave for an hour. Gently squeeze out any excess liquid from the vegetables.
- In a large bowl, toss the cabbage, onion and carrot with the chilli and pineapple. Stir the cayenne, paprika and oregano into three tablespoons of the mayonnaise then toss with the slaw, until fully coated. (Sometimes I have mixed a hot chilli sauce like Frank’s or Chipotles in Adobo into the mayonnaise, instead of the cayenne & paprika).
- Add more mayonnaise, and toss well, until you have the desired thickness of slaw. Season with salt and pepper and give one final mix to combine. (You can leave to chill for a few hours at this stage).
- Give a final toss, sprinkle over the peanuts and coriander and serve. Delicious with roast chicken rubbed with Jerk or Cajun seasoning pre roasting!