Caribbean Coleslaw
This Caribbean coleslaw recipe is a mayo-free coleslaw that’s light, fruity, sweet, and refreshingly good! A perfect no-cook side dish for this summer. Or add your favorite protein and carb for a complete meal!
I’m giving you a tasty option to switch up your coleslaw. And it’s sweet and nutty, with a bit of spice and a whole lot of tropical vibe.
This is a great side dish with grilled jerk chicken and for BBQ parties! Caribbean coleslaw is crisp and refreshing, with mangos, jalapenos, and Caribbean hot sauce thrown into the mix.
And for my sweet peeps, honey plays a balancing act with sweet and sour. It was hard to stop eating the whole thing!
Content…Caribbean vs. Regular Coleslaw |
Caribbean vs. Regular Coleslaw
For my lovely readers who prefer vegan and mayo-free salads, this is the best coleslaw. I promise. The mango adds a tropical flair that sweetens up the cabbage for a marriage made in heaven. Jalapenos (equally delicious in regular coleslaw), hot sauce, and almonds are common additions to Caribbean cuisine.
How to Make Amazing Caribbean Coleslaw
Dressing
- Combine all the dressing ingredients in a jar or small bowl: honey (or brown sugar), olive oil, red wine vinegar or lemon juice, Dijon mustard, jalapeno, garlic, hot sauce, and white pepper. (Photos 1-2)
- Shake like crazy for about 2 minutes to emulsify. Set aside, and shake it before each use.
Coleslaw
- Prep – Shred and chop the coleslaw base. (Photos 3-4)
- Salad – Arrange cabbage, carrots, mango, scallions, and mango in a large bowl. (Photos 5-6)
- Dress it – Add parsley and almonds, drizzle over the dressing, and toss to coat right before serving. Chill if desired and serve. (Photos 7-8)
Flavor Twists
- Apples and pineapple both work great if mangos are out of season
- Celery has a nice salty sweetness that complements cabbage salad
- A red onion adds color if no scallions are available. Slice it thinly and add it with the carrots and mango
- Apple cider vinegar also works if you don’t have red wine vinegar on hand
- Broccoli. Save your broccoli stalks and add them to the slaw for low-waste meal prep. Trim and peel the hard outer layer and julienne or grate, and you’re good to go. Or a pre-shredded bag of broccoli slaw gives you a great time-saver
- Fennel delivers a nice flavor and crispness. Slice or grate the bulb and mince the leaves for a light licorice twist
- Turnip has white flesh that’s sweet and crunchy. Even a simple julienned turnip can be a good snack along with vinegar dip; how much more if you use it for the mango coleslaw?
- Roasted peanuts are an economical replacement for almonds if no one has an allergy
Recipe Tips
- Julienned vegetables. Have you noticed that slaw salads usually have uniform cuts of vegetables? Because it makes salad easier to mix, season, and eat.
- Use a food processor to shred the vegetables. Make cutting the vegetables easier because you know, manually doing it can be time-consuming and tiring too.
- Add bacon bits. For additional crunch and smokey flavor, easily top the coleslaw with bacon bits. Simple as that, and you’ll have a new dimension of coleslaw experience.😋
Make-Ahead and Leftovers
Assemble the dressing and refrigerate it in a glass jar with a lid for a week or two. Assemble the coleslaw (except for the mango and nuts) and store it in a salad spinner to keep it fresh for almost a week. When ready to serve, add the mango and nuts, toss with the dressing, and enjoy.
Leftovers should last 2-4 days in an airtight container. The mango may discolor and the salad lose some of its crispness, but it will still be delicious.
If you’re worried about it getting limp, turn it into a stir fry and serve it over rice. Cooked vegetables tend to last longer and can be frozen.
Perfect Pairings With Caribbean Coleslaw
Caribbean coleslaw is incredible alongside crispy Jamaican fried chicken or pulled pork, sweet potato salad, and corn on the cob or corn maque choux for a non-traditionally classic BBQ. If you’re going for soup and salad vibes, try it with black bean soup for a guaranteed happy family.
More Amazing Cookout Recipes to Try
- Easy Cinco de Mayo Recipes
- Awesome Smoker Recipes
- Backyard Burger Menus
- Labor Day Picnic Ideas
- Fourth of July Desserts
By Imma
Watch How to Make It
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This blog post was originally published in June 2016 and has been updated with additional tips, new photos, and a video
Caribbean Coleslaw
Ingredients
Dressing
- 2-4 tablespoons (40-80g) honey or brown sugar
- 2 tablespoons (30ml) extra-virgin olive oil
- 2 tablespoons (30ml) red wine vinegar or freshly squeezed lemon juice
- 1-2 tablespoons Dijon mustard (or to taste)
- ½ jalapeno pepper, minced (about 1 tablespoon), adjust to taste
- 1 teaspoon (5g) minced garlic
- 1 teaspoon (5g) Caribbean hot sauce (adjust to taste)
- white pepper to taste
Coleslaw
- 6 cups (360g) cabbage, cored and shredded (Napa, savoy, green, red cabbage, or a combination)
- 1 cup (70g) shredded carrots
- 1 large ripe mango, peeled and julienned or diced
- 2-3 scallions, diced
- ¼ cup (15g) fresh parsley, minced
- ½ cup (60g) nuts (slivered almonds, sunflower seeds, chopped walnuts, etc.)
- salt to taste
Instructions
Dressing
- Combine all the dressing ingredients in a jar or bowl: honey (or brown sugar), olive oil, red wine vinegar or lemon juice, Dijon mustard, jalapeno, garlic, hot sauce, and white pepper.
- Shake like crazy for about 2 minutes to emulsify. Set aside, and shake it before each use.
Coleslaw
- Arrange cabbage, carrots, mango, scallions, and mango in a bowl.
- Add dressing and toss to coat right before serving. Chill if desired, sprinkle with parsley and almonds, and serve.
Tips & Notes:
- Julienned vegetables. Have you noticed that slaw salads usually have uniform cuts of vegetables? Because it makes salad easier to mix, season, and eat.
- Use a food processor to shred the vegetables. Make cutting the vegetables easier because you know doing it manually can be time-consuming and tiring, too.
- For additional crunch and smokey flavor, easily top the coleslaw with bacon bits. Simple as that, and you’ll have a new dimension of coleslaw experience.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I wanted to try something different and this hit. I love this recipe. My new coleslaw dish to eat with whatever. My daughter loves it. She wanted to add both the mango and pineapple. Thanks for sharing!
Yay! Thank you for giving this a try, Roxy! 🙂
I love this recipe co much, my family ask for it all the time. Thank you for sharing
Aww thank you, Arlene! I’m happy that you and your family love this recipe 🙂
I left it to the husband to make this salad tonight. It was a last minute pick to go with some weeknight jerk chicken and I had a head of purple cabbage that needed to be used. We subbed pineapple for the mango, and used fried shallots for the almonds, and added thin sliced red bell pepper (I love a recipe that can take in a wayward vegetable!), and it was fantastic. Can’t wait to bust this one out this summer on the patio. Thank you!
That sounds good, Dee! Thanks for sharing 🙂
Made this for my mom’s caribbean themed bday. Everyone loved it so much, they asked for the recipe. They were also impressed that it wasn’t mayo based. Ive made it every week since. Even when I have to swap ingredients with those I have on hand, it still tastes great! Thanks!
Yay! Thank you for sharing, Kita!
I made this and it was delicious. Definitely keeping this recipe in my rolodex.
Glad to hear it worked out well for you.
I made this sometimes twice a week over the summer it was so good. do you think this dressing would work on a pasta salad? has anyone tried it?
It sure would . You might have to cut back on the sugar , if desired . Enjoy!
I love this recipe, definitely one to make again and again!
Great ! Thanks so much.
Never making mayo based slaw again. This has become a staple. Thank you!
So happy to hear this . Thanks so much!!
Loved the flavors and colors. Served with Jerk chicken. Definitely a keeper!
Oh wow, I’m so glad! Thank you!
I usually hate coleslaw cause of the mayo and have had many variations of it . BUT I LOVE this coleslaw. My wife and I literally made it 3 days in a row cause it was so amazing and delicious! Thank you SO much.
Awesome! SO happy to hear it .
Ive been making my own version of this for a long time!
Its so versatile and delicious every time! Kids love it!
YOURS is the best!
Your dressing, scallions and a can of pineapple bits would make you a star with even prechopped coleslaw bags! Use the pineapple juds live ice instead of the wine/lemon!
Great stuff, keep it up!
Awesome!! I have to try this variation soon. Thanks for sharing Chris!
I don’t have a mango on hand. Could I use pineapple instead?
Yes you sure can.
Simply delicious! I added jerk seasoning to regular tahot sauce and used smoke house almonds for the nuts. Can’t stop eating after sampling. Yummy!
Thank you for stopping by! Will definitely be making this one for tomorrow’s celebration. Enjoy! 🙂
What should I be looking for at the store when I look for Caribbean hot sauce? I have never heard of this or seen it, can you suggest a few brands?
It’s mostly available in Caribbean or International Markets-Labeled Caribbean or scotch bonnet pepper sauce . A few brands I have used are grace, walkerwoods and tortuga.
Thank you so much for your great website. Recipes are just wicked reminds me of my stay in Jamaica . Im trying your Coleslaw today just need to know where the honey is used.
Awesome! Do let me know how it works out for you. Thanks