Easy Caribbean Coleslaw Recipe

Notes

Cabbage: A 14-oz bag of pre-shredded coleslaw mix works as a direct swap for the savoy and green cabbage combo. If shredding a whole head, use the slicing attachment on a food processor for thin, even shreds. Mango: Use a ripe mango that gives slightly when pressed. Underripe mango is starchy and will not sweeten the slaw. Slice into thin strips rather than cubing so it distributes evenly when tossed. Jerk Seasoning: Brands vary in saltiness and heat. Start with 2 teaspoons, taste the finished dressing, and add more if needed. You can also make your own jerk seasoning at home. Pickled Red Onion: Store-bought pickled red onion works fine. If substituting plain red onion, use half the amount and add an extra splash of red wine vinegar to compensate for the lost tang. Make It Vinegar-Based: Leave out the mayo and add an extra tablespoon of red wine vinegar plus a drizzle of olive oil for a lighter dressing. Make Ahead: Keep the dressing separate and toss on the day of serving for the crispest results. Refrigerator: Store leftover Caribbean coleslaw in an airtight container in the refrigerator for up to 4 days. The cabbage will soften slightly after day two, but the flavor actually deepens. It still works well as a taco topping or rice bowl addition even when it has softened.