This Easy Caribbean Coleslaw Recipe has the tropical flavors you love including mango, fresh cabbage, cilantro and jerk seasoning. We love adding this slaw to tacos, burgers, rice bowls and more. The recipe uses vegan mayonnaise but can also be made just using the vinegar based dressing if you prefer that version!
EASY CARIBBEAN COLESLAW RECIPE
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.
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.
With Labor Day around the corner this homemade coleslaw would be the perfect side dish for a backyard BBQ.
The nice thing about coleslaws is you can make them ahead of time and they actually taste just as good or better the second or third day!
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.
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.
CILANTRO: Fresh cilantro adds a nice flavor to the slaw and pairs great with the mango and seasoning. You could leave it out or try parsley or green onion instead.
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.
FRESH LIME JUICE: The acidity of the lime juice works nicely with the vinegar, jerk seasoning and the mango. You could skip it if you don’t have it or use a bit of lemon juice.
HOW TO MAKE EASY VEGAN 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.
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.
Whisk together the mayonnaise, red wine vinegar, Jerk seasoning, lime juice, and sea salt in a small bowl.
Drizzle the dressing over the slaw and toss well. Add fresh cilantro and green onions.
Refrigerate until ready to serve.
TIPS FOR MAKING EASY COLESLAW
- STORAGE: 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.
- CRUNCHY VEGGIES & FRUIT: Add additional crunchy vegetables or fruits to this slaw like matchstick carrots, thinly sliced radish or even apples.
- VEGAN: You can use the vegan mayonnaise if you want or regular mayo.
- MEAL-PREP: If I am making coleslaw ahead of time I will often leave the dressing separate until the day of the party and I will mix the dressing then. This helps to prevent the cabbage from becoming soggy. If I am making this for a party I try to make it the day of the party so the cabbage is nice and crisp!
- TIME SAVING TIP: A time saving tip is to buy a bagged coleslaw mix. This will save you time when it comes to the chopping of the cabbage. I like to try and find a red and green cabbage mixture.
- AVOID SOGGY COLESLAW: To make sure that this easy coleslaw recipe isn’t soggy you can remove the moisture from the cabbage before making the salad. The easiest way to extract water from cabbage is by salting it. First chop the cabbage and add it to a large bowl. Add salt and let the salted cabbage sit in the fridge for at least an hour. Then drain the cabbage in a colander, pressing down to squeeze out as much liquid as possible. This helps remove the moisture.
WHAT TO SERVE THIS VEGAN CARIBBEAN COLESLAW RECIPE WITH
- 3 cups shredded Savoy cabbage
- 3 cups shredded green cabbage
- 1 mango, peeled and sliced into thin strips
- 1/4 cup pickled red onion
- 3 fresno peppers, thinly sliced (you can sub jalapeños, serranos, or even a habanero pepper)
- 3 tablespoons minced cilantro
- 1/2 cup vegan mayonnaise
- 2 tablespoons red wine vinegar
- 2 teaspoons Jerk seasoning
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- In a small bowl, whisk together the mayonnaise, red wine vinegar, Jerk seasoning, lime juice, and sea salt.
- In a large bowl, combine the remaining ingredients, pour the dressing over the top and toss to combine. Taste and adjust for salt.
- Refrigerate until ready to serve.