Follow these steps for perfect results
cabbage
finely shredded
bananas
finely sliced
avocado
stoned, peeled & cubed
sultanas
soaked in orange juice and then drained
condensed milk
white vinegar
sunflower oil
French mustard
salt
white pepper
to taste
mayonnaise
lemon juice
Finely shred the cabbage.
Finely slice the bananas.
Stone, peel, and cube the avocado.
Soak the sultanas in orange juice.
Drain the soaked sultanas.
Lightly mix the shredded cabbage, sliced bananas, cubed avocado, and drained sultanas together in a bowl.
In a separate bowl, beat together the condensed milk, white vinegar, sunflower oil, French mustard, salt, white pepper, mayonnaise, and lemon juice to create the dressing.
Pour the dressing over the salad.
Mix gently to combine.
Expert advice for the best results
Add chopped nuts for extra crunch.
Chill for at least 30 minutes before serving to allow flavors to meld.
For a spicier kick, add a pinch of cayenne pepper to the dressing.
Everything you need to know before you start
5 minutes
Yes, flavors meld better when made ahead.
Serve in a colorful bowl, garnished with a sprig of mint.
Serve as a side dish with grilled meats.
Serve as a light lunch on its own.
Pairs well with the creamy and fruity flavors.
Enhances the citrus notes in the dish.
Discover the story behind this recipe
Adaptation of classic coleslaw with tropical elements.
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