Name: Haitian Coleslaw
Yield: 6 side-dish servings
Ingredients: 1/4 cup mayonnaise; 1/4 cup olive oil; 1/4 cup fresh lime juice; 2 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 2 tablespoons chopped fresh dill; 1 tablespoon sugar; 2 small serrano chilies, seeded, minced (about 2 1/2 teaspoons); 1 garlic clove, minced; 1 teaspoon celery seeds; 8 cups (packed) shredded cabbage (about 1 1/4 pounds); 2 cups (packed) shredded carrots (about 2 large)

"My husband and I celebrated my fiftieth birthday on the island of St. John, where we enjoyed many terrific meals," says Eileen Hruby of Tom's River, NJ. "One day, we had lunch at Pusser's Ltd. in Cruz Bay. The coleslaw they served was extraordinary: cool and hot at the same time. I have no idea how it was made."

Serrano chilies give this dish a real kick; the lime juice makes it refreshing.

Recipe notes

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