.svg)
Sign Up for new Healthy Recipes
Introduction
Coleslaw, a humble side dish with roots in Dutch cuisine, takes on a vibrant Caribbean twist in this tropical version. The addition of pineapple and coconut is inspired by the abundant tropical fruits found throughout the Caribbean islands. This refreshing slaw gained popularity in the 1960s and 70s when Caribbean cuisine began to influence American palates, coinciding with increased tourism to the region. Today, it's a staple at beachside resorts and Caribbean-themed restaurants, offering a healthier alternative to traditional mayo-heavy slaws. The jerk seasoning in the dressing adds an authentic touch, paying homage to Jamaica's famous spice blend that has been used for centuries in Caribbean cooking.
Ingredients
• 1 medium head green cabbage (about 2 pounds), finely shredded
• 1 cup fresh pineapple, cut into 1/4-inch chunks
• 1/2 cup unsweetened coconut flakes, lightly toasted
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/3 cup mayonnaise (preferably full-fat)
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon jerk seasoning (store-bought or homemade)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
Step 1:
Toast the coconut flakes in a dry skillet over medium heat, stirring constantly, until golden brown (about 2-3 minutes). Set aside to cool.
Step 2:
In a large mixing bowl, combine the shredded cabbage, pineapple chunks, cooled toasted coconut flakes, diced red onion, and chopped cilantro.
Step 3:
In a small mixing bowl, whisk together the mayonnaise, lime juice, honey, jerk seasoning, salt, and pepper to create the dressing.
Step 4:
Pour the dressing over the cabbage mixture and toss gently until all ingredients are evenly coated.
Step 5:
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Step 6:
Before serving, give the coleslaw a quick toss and adjust seasoning if needed.
Q: Can I make this coleslaw ahead of time?
A: Yes, you can prepare it up to 24 hours in advance. The flavors will continue to develop in the refrigerator.
Q: Is there a way to make this recipe less spicy?
A: Absolutely. You can reduce or omit the jerk seasoning, or replace it with a milder spice blend like Caribbean seasoning.
Q: Can I use pre-shredded cabbage to save time?
A: Yes, you can use pre-shredded cabbage or coleslaw mix. Just ensure it's fresh for the best texture and flavor.
• For a lighter version, you can substitute Greek yogurt for half of the mayonnaise.
• If fresh pineapple is unavailable, canned pineapple chunks (drained well) can be used instead.
• To toast coconut flakes, heat them in a dry skillet over medium heat, stirring constantly, until golden brown (about 2-3 minutes).
• Jerk seasoning can vary in heat level, so adjust the amount to your taste preference.
• This recipe contains common allergens: coconut and eggs (in mayonnaise). It is gluten-free and dairy-free.
• For best flavor, allow the coleslaw to chill in the refrigerator for at least 30 minutes before serving.
Serve chilled as a side dish or as a topping for tacos or pulled pork sandwiches.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cabbage may release some liquid, so give it a quick stir before serving.
Toast the coconut flakes while prepping the other ingredients to save time. The coleslaw can be made up to a day in advance for better flavor development.
- Don't overdress the coleslaw; start with less dressing and add more if needed.
- For best texture, shred the cabbage thinly and evenly.
- Taste and adjust the jerk seasoning before adding all of it, as spice levels can vary.
For a vegan version, use vegan mayonnaise and replace honey with agave nectar. For added crunch, mix in 1/4 cup of chopped macadamia nuts or sliced almonds.
Pair with grilled jerk chicken or fish tacos. For beverages, try a tropical rum punch or a crisp Sauvignon Blanc.
Best in summer when fresh pineapples are in season, but can be enjoyed year-round using canned pineapple.
Contains coconut and eggs (in mayonnaise). May contain traces of tree nuts if variations with nuts are used. Gluten-free and dairy-free.
