Caribbean Chicken Rainbow Slaw
Ingredients
2 cups green cabbage, shredded
1 cup carrot, shredded
4 spring onion, finely chopped
¾ cup chopped pineapple (fresh or canned) OR 1 small mango, thinly sliced
200g chicken, cooked (can use skinless bbq chicken)
¼ cup slivered almonds, toasted
¼ cup finely coriander, chopped
Dressing:
1 Tbsp olive oil
2 Tbsp white wine vinegar
1 tsp American mustard
Twist salt & black pepper
Method
- In a small bowl or jar, add olive oil, vinegar, mustard, salt and pepper. Mix or shake well.
- In a large bowl add all ingredients (except dressing) and toss gently.
- Drizzle over dressing and mix well to coat all of the salad ingredients.