This Jamaican Coleslaw recipe is delicious and easy to make. It makes a great accompaniment to anything and everything (except soup!) and is the perfect dish for a barbecue too.In Jamaica it is common to see a cabbage based side order featured on the menu, as it is much cheaper and more readily available than lettuce. This recipe takes the humble cabbage to a place of glory, nestled together with its healthy vegetable friends and covered in a tangy sauce, it won’t last long on the table!……. Enjoy!
You will need:
- a large bowl to shred the ingredients (I use a smaller clean bowl to serve, once all the messy sauce has been stirred in)
- a fine grater, or blender
- a jug or deep sided dish to mix the sauce
- a big spoon to mix
Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.
- 4 Cups of grated / shredded Cabbage
- 2 Cups of grated / shredded Onion
- 1 1/2 Cups of grated / shredded Carrot
- 4 large tablespoons of Mayonnaise
- 2 tablespoons of Crème Fraiche, or Sour Cream (can be omitted if preferred or unavailable)
- 2 teaspoons of Mustard (I used English Mustard)
- Salt and Pepper, to taste
- 1 tablespoon of Sugar (can be omitted if preferred)
- 2 – 4 tablespoons of Vinegar
Makes about 6 cups of Jamaican Coleslaw – Takes about 20 minutes to prepare; if you want to make more, just increase the amount of the ingredients to enjoy this delicious Jamaican food. If you want more kick and a spicier flavour, simply add more onions and mustard…. But add slowly and with caution!
- Cut about half a cabbage into smallish chunks and wash in clean water – drain and add to blender / or grate.
- Blend cabbage in short blasts until you get the consistency you like, remove from blender and measure until you have 4 cups; add to bowl.
- Peel 2 carrots, cut into smallish chunks and wash in clean water – drain and add to blender / or grate.
- Blend carrots in short blasts until you get the consistency to match the size of the shredded cabbage, remove from blender and measure until you have 1 and 1/2 cups; add to bowl.
- Peel the skin and ‘top and tail’ off of a large onion, cut into smallish chunks and wash in clean water – drain and add to blender / or chop into small pieces (I don’t recommend grating onions, as the juice goes everywhere and makes your eyes red and watery!).
- Blend onion in short blasts until you get the consistency to match the size of the shredded cabbage and carrots, remove from blender and measure until you have 2 cups; add to bowl. Some people prefer to blend the onion for less time which creates slightly larger pieces than the cabbage and carrots which gives more of a kick to the coleslaw.
- You may need to add more of the vegetable ingredients to the blender until you have the required amounts of each kind.
- In a separate jug mix all the other ingredients together, taste with a clean and separate spoon, to make sure it is tangy enough for your palate!
- Pour ‘sauce’ onto prepared vegetables and stir until it is evenly distributed throughout the Coleslaw.
- Either serve immediately with your meal, or cover and leave in a cool place (especially if you are in the tropical heat of Jamaica!)
- If kept in the fridge, this Coleslaw can last about 3 days… If it doesn’t all get eaten on the day.
If you enjoyed this recipe and want to try more delicious Jamaican food, click here for more easy, filling and nutritious Caribbean food recipes
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Looking forward to hearing from you.
Bless up, Jules
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