In Memory Of Karen Nicole Smith, 1972 - 2016

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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24 Comments

  1. Felecia Roberts
    June 22, 2019 / 6:13 am

    I make great cold slaw exactly like this already. The only difference is I use celery seed an Dukes mayo minus the onion. I absolutely love all your recipes. Keep them coming

  2. Mary
    December 11, 2018 / 9:59 pm

    Thanks Chris….I love this recipe! It will be my go to for cole slaw forever.

  3. September 8, 2018 / 12:36 pm

    I made this coleslaw last Sunday with the jerk chicken delicious, I also used the purple cabbage with the white cabbage and also yellow rice .Thank you for last Sunday dinner everything was delicious.

  4. Domenica
    May 28, 2015 / 9:09 am

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

  5. Layla
    March 18, 2015 / 9:22 am

    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.

  6. Layla
    March 17, 2015 / 11:29 pm

    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.

  7. Marilyn
    November 3, 2014 / 7:26 am

    wjill give this a try

  8. Nick
    June 2, 2014 / 5:05 am

    Hi Chris,

    Many thanks once again for another fine recipe.
    I’m creating my own unique recipe collection for retirement with your recipes.
    Keep up the good work.

    With kind regards

    Nick.

  9. iain
    September 26, 2013 / 12:36 pm

    In the Bahamas I had cole slaw but the main difference was that it had tomatoes added. However this really changed the slaw. I’ve made it a few times like this. Very good.

  10. Pauline
    March 29, 2013 / 2:32 pm

    Hi,
    tastes as good as it looks
    My mom and I use our favorite mayo plus english salad cream as a dressing ( takes the need out of using white vinegar , sour cream and sugar)and some times add fresh finally chopped red chilli.

  11. Richard Westwell
    January 31, 2013 / 6:19 pm

    When I was in the catering business I always made my coleslaw

    fresh similar to yours but I used a superb tasting mayonnaise

    but I added some horseradish into the slaw which would

    add your required tang or and heat!

  12. marion de castro
    January 24, 2013 / 8:04 am

    Great I like it.

  13. Layla
    May 29, 2012 / 12:12 am

    Hi Chris I really enjoy your recipes. Can you post a potato salad recipe please thanks keep up the good works.

  14. Lynn
    March 6, 2012 / 9:06 am

    Thanks for posting this recipe! It looks so creamy and delish! Can't wait to try it!

  15. De673
    February 29, 2012 / 9:51 pm

    Hi Chris,I came across your recipes today for the first time, it certainly is interesting, and best of all it has ingredients that I can get easily. I look forward to trying most of them because I love to cook. thanks

  16. sarah
    February 29, 2012 / 1:11 pm

    love your jerk marinade!!! thank you x

  17. Latina
    June 29, 2011 / 9:26 pm

    always wanted to learn to make coleslaw ty

  18. Angela Ramsaroop
    March 28, 2011 / 5:48 pm

    Do you have a receipe for Baked Plantain Pie (using over riped plantain)?. I had it by a friends home many many years ago, she no longer around, but i never forgot the taste. Will love to try it on my own.

  19. March 24, 2011 / 3:41 pm

    Thank you so much for great recipe

  20. christie
    January 30, 2011 / 2:28 pm

    thank you so much for all the recipes you post online i pretty much learned to cook from your website
    im trini and i never ever cooked until i moved here to the states and i missed trini cooking so much that i googled recipes and i came across your site.
    i just made the cole slaw today and its wicked good man….good job
    i couldnt find the dry mustard anywhere so i used yellow mustard instead and it taste fine to me
    i must say that i used my kitchenaid food processor and it worked fine but i prefer to grate the the cabbage by hand cuz the machine chooped it way to fine but anyway it was my first try.

    thanks again chris

  21. January 26, 2011 / 12:39 pm

    It may not be very Caribbean in it's origin but it is still a very popular salad year round

  22. George C
    January 18, 2011 / 5:30 pm

    Great slaw! Try sprinkling the salt , sugar and celery seed on the veg and letting it sit for a while before adding the dressing – it draws out the juices and smooths out the flavors. Even a very strong onion will be quite agreeable! (A couple sliced jalapenos are good also!)

    • jumbieg
      January 19, 2011 / 7:53 am

      Will have to give your suggestions a try. thx

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