In a mixing bowl, combine all the ingredients together. Mix thoroughly. Season with salt and pepper. Let the slaw chill for 1 hour. Place the potatoes on the platter. Lay the chicken against the potatoes. Garnish with rosemary sprigs and Essence. Mound the slaw in the center of an of an over-sized platter. Lay the ribs around the mound of slaw. Garnish with green onions, red peppers and yellow peppers.
Yield: 3 cups