I mentioned in my most recent travel post that my mom and I got to escape the cold Indiana winter for a brief Caribbean getaway over my spring break. We had such an amazing time swimming in the ocean and exploring islands and trying incredible flavors that we don’t get to eat very often at home. I decided to bring a taste of the islands back with me and planned a Caribbean Easter menu for my friends and family. I’ve realized that time is up for traditional ham and potatoes and think holiday gatherings should now be a culinary celebration of our travels from throughout the year.
Here is my Easter menu:
Caribbean Cole Slaw
Spicy Rice and Beans
Trinidad Macaroni Pie
Hot Cross Buns
Tropical Fruit Punch
Coconut Cream Dessert
I know I’m biased because I did the meal planning, but I thought everything turned out really well! I made way too much food and we ate leftovers for days, but I really enjoyed trying some different things and creating a new holiday tradition. I’m sharing the slaw recipe today (perfected by my wonderful sister) because it is bright, colorful, healthy, AND dairy-free, which is perfect for guests with allergies. This is the perfect spring dish to share with your family or take to all your events. I found the recipe on the Immaculate Bites blog and hope you enjoy it as much as we did.
Here’s what you need:
- 1–2 tablespoons Dijon mustard, to taste
- 2–4 Tablespoons honey and/or brown sugar
- ½ jalapeños pepper, minced (about 1 Tablespoons or more, adjust to taste)
- 2 tablespoons red wine vinegar, or freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon Caribbean hot sauce, adjust to taste
- 2 Tablespoons extra-virgin olive oil
- 6 cups cored and shredded Napa cabbage
- 1 large ripe mango, peeled and sliced
- 1 cup shredded carrots
- 2–3 diced scallions
- White pepper, to taste
- 1/4 cup minced parsley leaves
- 1/2 cup sliced almonds
- Salt, to taste
And here’s what you do:
Combine all the dressing ingredients (hot sauce, mustard, white pepper, garlic, vinegar, lemon, jalapeños pepper, and olive oil) in a jar or bowl. Shake to emulsify for about 2 minutes. Set aside. (Be sure to shake it again before use.)
Arrange cabbage, carrots, scallions, and mango in a bowl.
Add dressing to salad and toss to coat right before serving. Sprinkle with parsley and almonds
Chill until ready to serve. Enjoy!
Oh my avocado this sounds flipping delicious! Also so jealous you escaped to the Caribbean. I think I will be old and grey when Summer FINALLY comes! ❤
Haha, I agree-this winter is SOOOO long! I needed to go to the Caribbean just to remember what warm feels like!
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It really has been! We had a tease yesterday and now today? Ughhh. Lol. I am jealous! I just went up North….To see how my family had it colder and snowier! Lol ;p ❤
Yum! Your Easter menu sounds like a winner; it deviates from the traditional American ham, which isn’t my favorite meal. The addition of mango to your cole slaw sounds refreshing for a spring salad. I like all of the ingredients of typical cole slaw except for the mayonnaise, so this oil-based recipe would definitely satisfy me. Thanks for sharing!
I’m the same-I’ve never liked the texture or flavor of mayonnaise, but I love other kinds of salad dressings!
I love the idea of not always doing the traditional meal how fun and this sounds/looks delicious.
lovely recipe. can’t wait to try it.
Enjoy! Thanks for stopping by!