| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jamaican | 4 | -6 | |
INGREDIENTS
| 4 | c | Shredded cabbage |
| 3/4 | c | Shredded carrots |
| 1/2 | c | Chopped nuts; (walnuts or peanuts) |
| 1/2 | c | Mayonnaise |
| 2 | tb | Sugar |
| 1 | tb | Cider vinegar |
| 2 | tb | Dry Jerk seasoning; (below) |
| 1 | tb | Onion flakes |
| 1 | tb | Onion powder |
| 2 | ts | Ground thyme |
| 2 | ts | Salt |
| 1 | ts | Ground pimento; (allspice, the quintessential Jamaican spice) |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground cinnamon |
| 2 | ts | Sugar |
| 1 | ts | Coarsely ground black pepper |
| 1 | ts | Cayenne pepper |
| 2 | ts | Dried chives or green onions |
INSTRUCTIONS
DRY JERK SEASONING Terri, I have a Jamaican cookbook that I like very much--JERK: BARBECUE FROM JAMAICA by Helen Willinsky. If you'll post what foods you're interested in, I'll post some recipes, if they're in the cookbook, which is quite wide-ranging. In the meantime, here's one for a delicious coleslaw to go with the barbecue: Combine the cabbage, carrots, and nuts in a large bowl; set aside. Mix together the mayonnaise, sugar, vinegar, and seasoning. Spoon over cabbage mixture. Toss well. Cover and chill before serving. Dry Jerk Seasoning: Mix together all the ingredients. Store leftover mix in a closed glass jar. It will keep its pungency for over a month, and can be used on cooked or uncooked fish, vegetables, or snacks. Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@fredonia.edu> on Jan 6, 1998
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