Caribbean Coleslaw
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.
6 servings · Prep 20 min · Cook 5 min · Total 25 min
Caribbean · Side Dish · Salad
Ingredients
Open in recipe scaler →Main
4 cup green cabbage finely shredded
1 cup red cabbage finely shredded
2 medium carrots peeled and grated
1 cup fresh mango peeled and julienned or diced
3 stalks green onions thinly sliced
0.25 cup fresh cilantro roughly chopped
Toasted Coconut
0.33 cup unsweetened shredded coconut toasted
Dressing
3 tbsp fresh lime juice from about 2 limes
2 tbsp mayonnaise
2 tbsp coconut milk full-fat
1 tbsp honey
1 tbsp apple cider vinegar
0.5 tsp allspice ground
0.25 tsp salt
1 pinch black pepper freshly ground
Equipment
Stovetop
Grill
Mixing Bowl
Skillet
Fridge
Whisk
Spatula
Knife
Tongs
Cutting Board
Mixing Bowl (4 Quarts)
Grater
Instructions
- 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.
- 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.
- Combine the slaw: In a large #[Mixing Bowl], toss together the @[Green Cabbage], @[Red Cabbage], @[Carrots], @[Mango], @[Green Onions], and @[Cilantro] until evenly mixed.
- Dress and toss: Pour the dressing over the slaw and toss thoroughly to coat every strand. Fold in the toasted @[Unsweetened Shredded Coconut].
- 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.
