I stumbled onto a rather tasty slaw recipe several days ago, and thought some of you may enjoy it too. Credit goes to Byerly's Grocers in the twin cities, and this was printed in "The Byerly Bag" magazine, March 2002 edition.
Haitian Coleslaw
1/4 cup mayonnaise
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons white balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh cilantro
1 tablespoon brown sugar
3 small serrano chilies, seeded, minced
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon freshly gound white pepper
1 (16 ounce) package classic coleslaw mix
1 yellow bell pepper, chopped
Combine first 11 ingredients. Toss in coleslaw mix and bell pepper. Refrigerate.
We really enjoyed it, but next time we will go a little heavier on the white pepper and serranos.