Coconut Scotch Bonnet Coleslaw

• From: Munchin with Munchkin

Ingredients

• 1/2 medium-sized head of red cabbage, shredded

• 1/4 cup coconut milk

• 2 Tbs plain yogurt

• 2 Tbs hibiscus tea

• 2 green onions, chopped

• 1 Tbs white vinegar

• 1 tsp lime zest

• 1/4 tsp Scotch bonnet pepper sauce

• 1/4 tsp kosher salt

• 1 tsp sugar

Heat up your homemade slaw with tropical tastes of native Caribbean peppers and coconut. It's sure to please the pirates in your house.

Directions

• In a food processor, combine coconut milk, yogurt, hibiscus tea, green onions, white vinegar, lime zest, pepper sauce, salt, and sugar until smooth.
• Toss shredded red cabbage in sauce until equally coated. Place in a sealed container and refrigerate for 24 hours.
• Serve as a side dish to complement jerk chicken or any tropically inspired dish.