About this recipe

A vibrant, island-inspired coleslaw that swaps the usual plain dressing for a zesty lime-coconut vinaigrette with a hint of scotch bonnet heat. Crunchy cabbage, sweet mango, and toasted coconut make this the perfect side for jerk chicken, oxtail, or any Caribbean spread. Ready in minutes and even better after a short rest in the fridge.

Instructions

1. 1

   Toast the unsweetened shredded coconut: Add the unsweetened shredded coconut to a dry skillet over ^[medium heat]. Stir frequently for 2–3 minutes until golden and fragrant. Remove from heat and set aside to cool.

2. 2

   Make the dressing: In a small mixing bowl, whisk together the lime juice, mayonnaise, coconut milk, honey, apple cider vinegar, ground allspice, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed.

3. 3

   Combine the slaw: In a large mixing bowl, toss together the green cabbage, red cabbage, carrots, mango, green onions, and cilantro until evenly mixed.

4. 4

   Dress and toss: Pour the dressing over the slaw and toss thoroughly to coat every strand. Fold in the toasted unsweetened shredded coconut.

5. 5

   Rest and serve: Cover and refrigerate for at least 15 minutes to let the flavors meld. Give it one final toss before serving alongside jerk chicken, grilled fish, or rice and peas.