Caribbean-Style Sliced Salad

  • Total Time:
  • Servings: 4

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  • 1 teaspoon whole-grain mustard
  • 1 tablespoon white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 small cabbage, thinly sliced
  • 1 carrot, sliced lengthwise 1/8 inch thick on a mandoline
  • 1 yellow bell pepper, thinly sliced
  • 1 yellow tomato, thinly sliced
  • 1 ripe green tomato, thinly sliced

How to make this recipe

  1. In a small bowl, whisk the mustard with the white wine vinegar and olive oil. Season with salt and pepper.

  2. Arrange the vegetables on plates. Season with salt and pepper; drizzle with the vinaigrette and serve.


The salad is an excellent accompaniment for Pan-Seared Chicken Breasts with Jamaican Curry.

Contributed By Published October 2007

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