This Jamaican Cabbage Coleslaw Recipe is a refreshingly creamy and dairy-free side dish that brings a vibrant island twist to your table. It is incredibly easy to prepare and features a unique blend of vegetables that make it stand out from traditional coleslaw.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it is completely vegan-friendly and dairy-free, making it an inclusive choice for family gatherings. The addition of cho cho (chayote) provides an extra layer of crunch and variety that elevates the texture beyond standard slaw. It is quick to assemble and serves as the perfect cooling companion to spicy grilled dishes.
Ingredients
- 1 medium cabbage, shredded
- 3 medium carrots, grated
- 1 cho cho, grated
- 1/2 red bell pepper, finely sliced
- 1 cup vegan mayonnaise
- 1 tablespoon lime juice
- 1/2 tablespoon celery seed
- 2 teaspoons ground mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon pink salt
Step-by-Step Instructions
- In a small mixing bowl, whisk together the vegan mayonnaise, lime juice, celery seed, ground mustard, black pepper, and pink salt until the dressing is smooth and well combined.
- In a separate large bowl, add the shredded cabbage, grated carrots, grated cho cho, and the finely sliced red bell pepper.
- Pour the creamy dressing over the bowl of vegetables and stir thoroughly until every piece is evenly coated.
- Perform a taste test and adjust the seasoning with extra salt or pepper if needed to suit your preference.
- Serve the coleslaw immediately or cover and chill in the refrigerator until you are ready to eat.
Expert Tips / Pro Tips
To make the preparation process even faster, use a food processor fitted with a shredding disk to handle the cabbage and carrots in seconds. If you are shredding the cabbage by hand, ensure you wash it and then blot it completely dry with kitchen paper; excess water can make the dressing runny. Another great tip is to add the mayonnaise dressing in stages. Since creaminess is a matter of personal preference, you may not need the entire amount of dressing depending on the size of your vegetables.
Variations & Substitutions
For a more colorful and festive look, you can use a combination of red and green cabbage. If you prefer a slightly sweeter Jamaican Cabbage Coleslaw Recipe, try stirring in a tablespoon of agave nectar or maple syrup. If you cannot find fresh cho cho at your local market, you can substitute it with extra cucumber (seeded) or simply add more carrots for crunch. For those in a hurry, high-quality pre-shredded coleslaw mixes work as a great time-saving base.
Serving Suggestions
This slaw is a versatile side dish that pairs beautifully with any BBQ favorite. It is traditionally served alongside Jamaican staples like jerk chicken, rice and peas, or fried fish. It also makes an excellent topping for vegan burgers, fish tacos, or stuffed into wraps for a crunchy texture.
Storage, Freezing & Reheating
Store any leftover coleslaw in an airtight container in the refrigerator for up to 2-3 days. Note that the longer the slaw sits, the softer the vegetables will become as they marinate in the dressing. Freezing is not recommended for this recipe, as the vegan mayonnaise will separate and the vegetables will lose their signature crunch upon thawing. This dish is meant to be served cold, so there is no need for reheating.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 304 kcal |
| Carbohydrates | 17 g |
| Protein | 3 g |
| Fat | 25 g |
| Saturated Fat | 3 g |
| Sodium | 360 mg |
| Fiber | 5 g |
| Sugar | 7 g |
| Vitamin C | 72 mg |
FAQ
What exactly is a cho cho?
Cho cho is the Caribbean name for chayote squash. It is a crisp, green vegetable that has a very mild flavor, making it a perfect addition to salads and slaws where it can absorb the flavors of the dressing.
Can I make this recipe in advance?
You can definitely prep the vegetables up to 2 days in advance by grating them and storing them in a sealed ziplock bag. However, it is best to add the dressing just a few hours before serving to ensure the vegetables stay as crunchy as possible.
Is this recipe suitable for a dairy-free diet?
Yes, this version uses vegan mayonnaise, which is naturally dairy-free and egg-free, making it perfect for vegans and those with dairy allergies.
How can I make the coleslaw less watery?
The key to a thick, creamy slaw is ensuring the cabbage is very dry after washing. You can also salt the shredded cabbage for 15 minutes, rinse it, and pat it dry to draw out excess moisture before mixing it with the dressing.
Jamaican Cabbage Coleslaw Recipe
Ingredients
Equipment
Method
- In a small mixing bowl, whisk together the vegan mayonnaise, lime juice, celery seed, ground mustard, black pepper, and pink salt until the dressing is smooth and well combined.1 cup vegan mayonnaise, 1 tablespoon lime juice, 1/2 tablespoon celery seed, 2 teaspoons ground mustard, 1/4 teaspoon black pepper, 1/4 teaspoon pink salt
- In a separate large bowl, add the shredded cabbage, grated carrots, grated cho cho, and the finely sliced red bell pepper.1 medium cabbage, 3 medium carrots, 1 cho cho, 1/2 red bell pepper
- Pour the creamy dressing over the bowl of vegetables and stir thoroughly until every piece is evenly coated.
- Perform a taste test and adjust the seasoning with extra salt or pepper if needed to suit your preference.
- Serve the coleslaw immediately or cover and chill in the refrigerator until you are ready to eat.