Jamaican Coleslaw

My love for Jamaican cooking and caribbean cuisine runs deep, inspiring this fresh Jamaican coleslaw salad. A creamy and crunchy combination of sweet, tangy, and spice.

Course Side Dish

Cuisine Jamaican

Keyword Jamaican Coleslaw

Prep Time 15

Resting 1

Total Time 1 15

Servings servings

Calories 178kcal

Author Tanya

Ingredients

½ head Medium cabbage shredded, about 4 cups
2 Carrots shredded
½ Scotch bonnet pepper seeds removed and shredded
¾ cup Mayonnaise
¼ cup White vinegar
2 tablespoons Lime juice
2 tablespoons Brown sugar packed
½ teaspoon Ground ginger
¼ teaspoon Ground allspice
¼ teaspoon Ground nutmeg
Salt to taste

Instructions

In a large bowl, combine the cabbage, carrots, and scotch bonnet pepper. Set aside.
In a small bowl, whisk together the mayonnaise, white vinegar, lime juice, brown sugar, ground ginger, ground allspice, and ground nutmeg.
Pour the dressing over the cabbage mixture and toss to coat.
Serve immediately or cover and refrigerate for an hour before serving.

Notes

Use a food processor for easy shredding of the vegetables.
If you’re not a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, habanero or jalapeno peppers are a good substitute for them in this recipe.

Nutrition