Easy Caribbean Coleslaw Recipe

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Coleslaw recipes make a great side dish to so many summer meals and make a nice dish to bring to a backyard barbecue. I love how versatile they are, how easy they come together and how they will hold up for the week. 

In my house we like to rotate between this classic coleslaw recipe, Easy Mexican Coleslaw, Winter Coleslaw, Healthy Coleslaw, Easy Mango Cabbage Coleslaw or today’s Easy Caribbean Coleslaw Recipe. Today’s easy caribbean coleslaw recipe mixes together cabbage, sweet mango, pickled red onion, a Fresno chili pepper, cilantro, mayonnaise with a warm jerk seasoning. The dressing ingredients work so well together. It is a favorite coleslaw recipe in my family. 

The mixture of sweet and spicy flavors work so well together in this slaw recipe. I especially love using this slaw recipe in these Easy Cod Fish Tacos, Southwest Breakfast Egg Tacos, Slow Cooker Shredded Beef Tacos, on top of veggie burgers or in these Slow Cooker Cuban Pork Rice Bowls. 

Recipe Ingredients and Substitutions

• Cabbage: I used a mixture of savoy cabbage and green cabbage. You can use any cabbage you like from red cabbage to purple cabbage to a bag of coleslaw mix to save time. If you have a head of cabbage you can use a food processor to chop the cabbage small enough for the slaw.  A time saving tip is to buy a bagged coleslaw mix.
• Mango: Fresh mango adds so much flavor to this slaw recipe. I just love how sweet and juicy it is mixed with the cabbage and paired with the jerk seasoning. 
• Pickled Red Onion: I love pickled red onions and add them to so many things from tacos to rice bowls to salads. This slaw uses this pickled red onion recipe. If you don’t like pickled red onions just add thinly sliced red onion. 
• Peppers: I added Fresno peppers but you also could use poblanos, jalapeños, Serranos or habaneros. 
• Vegan Mayonnaise: If you want a creamy dressing you will want to add mayonnaise. In order to make this recipe vegan you will want to buy the vegan mayonnaise or make it at home using this recipe. For a vinegar based slaw just leave out the mayo.  Sometimes I will also stir in a little dijon mustard for extra flavor. 
• Red Wine Vinegar: The red wine vinegar balances the other flavors in the dressing out nicely. You can also use apple cider vinegar or olive oil in its place. 
• Jerk Seasoning:  I love jerk seasoning. It adds such a nice warm flavors with subtle sweet, smokey and salty undertones. You can make your own jerk seasoning using this recipe. Other seasoning that I like to add is celery seed, oregano, or Italian seasoning. 

How to Make Caribbean Coleslaw

This recipe is so easy to make and if you do the chopping ahead or time or buy a bag of pre chopped slaw you can save every more time. Otherwise to chop the cabbage I used a food processor to shred the cabbage. 

Step 1. Add Ingredients into Bowl: In a large bowl, combine the crunchy cabbage, red onion, mango, cilantro and Fresno peppers and then pour the dressing over the top and toss to combine. Taste and adjust for salt.

Step 2. Whisk Together Dressing: Whisk together the mayonnaise, red wine vinegar, Jerk seasoning, lime juice, and sea salt in a small bowl. 

Step 3. Add Dressing to Slaw: Drizzle the dressing over the slaw and toss well. Add fresh cilantro and green onions.

Storage Tips

This coleslaw will last about 5 days in the refrigerator in a airtight container. You might notice that after a few days it could become soft but it will still taste great and works nicely on tacos.