PINK LADY COLESLAW RECIPE

Thanksgiving Recipe

A beautiful adaptation of the well loved Colslaw, with a rich creamy yet zingy dressing and lovely soft pink color

709.8 mililiters Cabbage shredded

709.8 mililiters Carrot shredded

118.3 mililiters Shallot shredded

236.6 mililiters Double Cream

3.0 tbs Mayonnaise

1.0 tbs Salad Cream

1.5 tbs Ketchup

0.5 tbs Creamed Horse Raddish

0.0 Salt & pepper to taste

4.9 mililiters Curry powder

1- In a large mixing bowl whisk the Double Cream untill it thickens.

2 - Whisk in the Mayonnaise, Salad Cream, Ketchup, Horse Raddis and Curry powder and mix untill smoth and pink.

3 - Add the Salt & Pepper to taste.

4 - Mix in the Cabbage, Carrot and Shallots untill covered in the sauce.

5 - Refridgerate for at least 1 hour before serving.

Cuisine: Caribbean

Main Ingredient: Cabbage