Categorized |Salads, Vegetarian

There’s Nothing Caribbean About This Coleslaw.

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If you’re hoping to find a coleslaw with a sort of Caribbean twist, you may have to hit Google and search another source. This one however is a classic coleslaw recipe, and though most people think of this dish as something to bring out during the summer months, I just love the way the creaminess and crunch compliments the spicy nature of good jerk chicken. I did this recipe a few nights ago when I posted the Jamaican Jerk Marinade. As I did a batch of oven jerk chicken with the fresh jerk marinade and just had to have me some coleslaw.

If you’re guilty of purchasing those overpriced small containers of coleslaw at the grocery stores that are drenched in watery dressing, you’ll see how simple this is to make and wonder why you’ve not been making your own all along.

You’ll Need…

About 6 cups of shredded cabbage (approx 1/2 a medium cabbage)
1 large carrot
3/4 cup miracle whip (see comment below)
2 tablespoon sour cream – optional
1/4 red onion sliced very thin
2 tablespoon sugar (white)
2 tablespoon white vinegar
1 tablespoon dry mustard
1 teaspoon celery salt
1/2 teaspoon salt
fresh cracked black pepper

Note: I like using Miracle Whip instead of traditional mayonnaise, as I love the sort of tangy elements of it. So feel free to use your favorite brand of Mayo if you so desire.

We’ll start by shredding the cabbage. I don’t have access to a food processor (seems Santa wasn’t paying attention or didn’t get the memo), so I used a sharp knife and after removing the core of the cabbage, I cut it into very thin slices. I did cut the 1/2 of cabbage into 3 smaller pieces to make handling easier. If you have a food processor, make use of it.

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Then I washed and peeled the carrot and using some elbow grease, I grated it. Again, if you have a food processor, figure out which blade to use and this will take seconds.

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Then slice the red onion as thin as you can so at no time while eating will you get a chunk of overpowering onion.

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Place the carrot, cabbage and onion in a large bowl and get ready to make the dressing.

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Add all the other ingredients into a bowl and using a whisk, work it for a minute or 2. The idea is the incorporate everything into a smooth dressing.

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All we have to do now is add this wonderful dressing we just made to the main bowl with the other ingredients and give it a good mix. Try to break up any clumps of carrots and mix evenly.

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how to make coleslaw

I personally like giving this at least 30 minutes in the fridge to sort of marinate and bring out the true flavors I’m looking for… enjoy!

While I have your attention I’d like to invite you to join us on Facebook and don’t forget to check out all the cooking videos in the channel I’ve created. You can access both of these by clicking on the respective images on the upper right side of the page. Don’t forget to leave me your comments in the area provided below – it’s always appreciated.

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21 Responses to “There’s Nothing Caribbean About This Coleslaw.”

  1. Domenica says:

    Thank you so much! So happy to have found the taste of the islands. Great videos… And realistic ingredients. Keep up the good work.

  2. Layla says:

    Today it tasted even better. I forgot to say I left out the celery salt (substitute this with onion powder and fresh celery) and also left out the sour cream. But your measurements were super. Thanks again Chris. I enjoy all your recipees and read them troughout and I try them from time to time or I take some suggestions from you for my other recipees. It makes me a better cook.

  3. Layla says:

    Thank you Chris. I made it this afternoon and this is the best coleslaw I’ve ever had. I love it. I stubstitute the red onions with white onions and one paprika pepper. It was delicious.

  4. Marilyn says:

    wjill give this a try

Trackbacks/Pingbacks

  1. […] by shredding the cabbage as you would for coleslaw, but a little thicker. Give it a quick rinse under cool water and shake off as much of the water as […]


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