CARIBBEAN COLESLAW

CARIBBEAN COLESLAW

1/2 head cabbage, shredded fine
4 large carrots, shredded fine
1 (16 ounce) can pineapple chunks, drained

FOR THE DRESSING:
1/4 cup Eagle Brand sweetened condensed milk
1 tablespoon Dijon mustard or spicy brown mustard
1 teaspoon salt
1/2 cup olive oil
3/4 cup Carnation Evaporated Milk
3 tablespoons white wine vinegar
ground black pepper (to taste)
2 scotch bonnet peppers, seeded and chop fine

Combine fruit and veggies in a large bowl and toss.

TO PREPARE THE DRESSING: Combine sweetened condensed milk with the mustard of choice and salt. Gradually add a little bit (a teaspoon at a time) of the oil, beating constantly. Continue adding oil slowly, beating all the while. Gradually beat in the evaporated milk, vinegar and peppers.

Pour dressing over all, and toss. Cover and refrigerate until needed.
You can also add a few chopped green spring onions if desired.