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.
This recipe was so amazing! Just the right amount of sweet and spicy. My guests loved it!
The mango made this recipe. I cut back on the sugar/ honey. Tried it before adding mango and it was ok. Mango made it 8/10
Yay! Thanks so much for your feedback. Mango is awesome.
Crunchy and savoury with hints of sweetness. Absolutely delicious as a side to jerk chicken. I also added jerk seasoning as another reviewer suggested. Would definitely make again and again! Thanks so much, Imma. This one’s a definite winner.
Thank you:) There’s more to come, so stay tuned
My whole family loved this coleslaw! It’s been asked for again and again.
Yay! Great to hear that, thank you so much for your love and support:) Stay tuned and enjoy more amazing recipes!
What is “Caribbean hot sauce”? Planning to make this recipe, but am confused as to what is meant by this. Is it an ingredient one can by or something to make? Thanks.
You can use your favorite store-bought hot sauce. Caribbean hot sauce typically has scotch bonnets or habaneros, garlic, onion, and sometimes a bit of ginger. But everyone has a different idea. I have two recipes you might like. Please let me know how it goes, and thanks for commenting.
https://www.africanbites.com/caribbean-pepper-sauce/
This recipe was a hit with your black bean soup. We added the mango and apples. The whole family loved it.
This is my new favorite side dish! I made this to go with Runaway Bay Jamaican Chicken, and it stole the show! As I told my niece who was joining us for supper that night, “This is a flavor explosion” dish! Before leaving that night, she told me, “This is a dish you can make anytime”!
Thank you so much for sharing this recipe — I will be making this often!!
Woohoo! I’m glad you and your niece enjoyed this. Try Egg Custard Pie for dessert next time 🙂 Thank you, Gary!
Thank you for the dessert tip! I’ll give it a try. By the way, we’re having a family gathering today, and I made the Caribbean Cole Slaw again. I know it will be a hit once again!!