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Jamaican Cabbage Coleslaw Recipe

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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Caribbean, Jamaican
Calories: 304
Ingredients Equipment Method Notes

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

Equipment

  • Food Processor
  • Mixing Bowls
  • Whisk

Method
 

  1. 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
  2. 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
  3. Pour the creamy dressing over the bowl of vegetables and stir thoroughly until every piece is evenly coated.
  4. Perform a taste test and adjust the seasoning with extra salt or pepper if needed to suit your preference.
  5. Serve the coleslaw immediately or cover and chill in the refrigerator until you are ready to eat.

Notes

To speed up preparation, use a food processor with a shredding disk for the cabbage and carrots. Ensure the cabbage is completely dry before mixing to prevent the dressing from becoming watery.