Adapted from Grill it with Levi
The kids are feeling a bit toady after weeks of holiday eating and have decided to go on a keto/Atkins low-carb diet. These diets are vegetable/protein forward. Usually, I go with dishes where I can serve the starch on the side, for those who wish for more.
Jan and Eilene went to England last year and Jan brought me back a cookbook. One of the legacies of colonialism is that the dominant country is changed almost as much as the colonies. England, like America, is going through a food(ie) revolution as world cuisines change what was staid (read boring) British cooking. The cookbook Jan brought me was Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul.
I was making one of Levi Root’s fish dishes and I wanted a salad to go with it. I had to adapt the recipe, because I could not quickly find his Reggae sauce, which needed to be ordered online. Another problem I had was that the mango I bought turned out to be rotted (…make do, do without).
Karl’s Caribbean Slaw
1 Tbs. apple cider vinegar
1 Tbs. peanut oil
1 Tbs. brown sugar
1 Tbs. warm water
½ tsp. Dijon mustard
½ tsp. Walkerswood Jamaican Jerk Seasoning
pinch black pepper
pinch Kosher salt
4 cups mesclun (mixed baby greens), loosely packed
¼ Savoy cabbage, shredded finely
¼ red onion, sliced finely
1 red jalapeño, halved, seeded and sliced finely
(optional) 1 mango, diced
1. Mix all of the dressing ingredients in a small lidded jar.
Note: Since I could not find Levi’s sauce, I went looking for any Jamaican sauce I could find.
2. Set the dressing aside to meld for at least 20 minutes.
3. Place the rest of the salad ingredients in a large bowl.
4. Pour the dressing over the salad and toss to coat and mix.
5. Serve slightly chilled.