5 Ingredient Caribbean Raw Slaw 

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5 Ingredient Caribbean Raw Slaw 

A refreshing slaw with a zingy little ginger dressing to accompany any dish. These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings. 

Ingredients

• 1/4 of a red or white medium sized cabbage - or a mixture of both rinsed well
• 1 large carrot, washed (and peeled if not organic)
• 2 spring onions, washed well to remove any dirt
• 1 teaspoon of date syrup or similar sweetener
• Small handful of fresh coriander – optional rinsed well

Fridge/cupboard ingredients

• 2 tablespoons of olive oil
• 1 tablespoon of lemon or lime juice or apple cider vinegar
• Freshly ground black pepper
• Small piece of grated ginger – optional

Method

1. 1. Cut the cabbage into half and remove the hard core at the bottom. Place the flat side onto your chopping board and slice into thin strips, until all the cabbage has been used up. Place into a large bowl.
2. Next grater the carrots, then finely chop the spring onions and coriander if using and place in a bowl with the cabbage. Mix well to combine and blend the colours. Cover and store in the fridge until ready to eat.
3. In another smaller bowl, mix the olive oil, vinegar, sweetener, black pepper and ginger if using together with a fork until well combined. Taste and season if needed.
4. When you are ready to serve your slaw, pour over the dressing and mix in well and enjoy. This dressing will keep in a clean jar/bottle on the side for a few weeks. The slaw will keep fresh in the fridge for around 3-5 days, however, do not add the vinaigrette dressing to the slaw until you are ready to serve.