Coleslaw, Potato Curry, Potato Salad

Island-Style Coleslaw

This flavourful, creamy coleslaw is great with rice and peas and jerk (Jamaican spicy) chicken as part of an authentic West Indian menu.
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 6

– 2/3 cup (150 mL) regular or light mayonnaise
– 1 tbsp (15 mL) lime juice
– 1 tbsp (15 mL) granulated sugar
– 1 tsp (5 mL) prepared mustard
– 1/2 tsp (2 mL) ground ginger
– 1/4 tsp (1 mL) each salt and pepper
– 4 cups (1 L) shredded Ontario Green Cabbage
– 1 Ontario Carrot, shredded
– 1 small Ontario Onion, finely chopped
– 1/4 cup (50 mL) chopped fresh parsley

Method:
In large bowl, combine mayonnaise, lime juice, sugar, mustard, ginger, salt and pepper. Add cabbage, carrot, onion and parsley; mix well. Chill for at least 1 hour before serving.

West Indian Potato Curry

The East Indian influence of curry is very popular in the Caribbean. Serve this with rice for an excellent vegetarian meal or as a side dish to meat, fish or poultry.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4 to 6

– 2 tbsp (25 mL) vegetable oil
– 2 Ontario Onions, sliced
– 2 cloves Ontario Garlic, minced
– 2 tsp (10 mL) minced fresh gingerroot
– 1 tbsp (15 mL) curry powder (or to taste)
– 2 large Ontario Potatoes, peeled and cubed
– 2 Ontario Sweet Potatoes, peeled and cubed
– 4 canned tomatoes, coarsely chopped
– 1-1/2 cups (375 mL) chicken stock or water
– 1/2 tsp (2 mL) salt

Method:
In saucepan, heat oil over medium heat; cook onions, garlic and ginger until softened, 2 to 3 minutes. Add curry powder; cook, stirring, for 1 minute. Add regular and sweet potatoes, tomatoes, stock and salt; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender.

POTATO SALAD WITH SUN-DRIED TOMATOES

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes