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Home Side Salads

Jamaican Slaw

By:Nagi
Published:17 Jan '23Updated:18 Jan '23
22 Comments
Recipe v Video v Dozer v

Not your usual Coleslaw – this is Slaw the Jamaican way! A refreshingly tangy side salad with unmistakable tropical vibes thanks to the vibrant yellow dressing and juicy little pops of pineapple. The perfect accompaniment to bold flavoured Jamaican mains!

Bowl filled with Jamaican Slaw

Welcome back to Jamaican week!

It’s Jamaican week here on RecipeTin Eats! A week where I’m sharing a set of recipes so you can enjoy a Jamaican-themed dinner in the comfort of your own home! Here’s the menu:

🌴 Jamaican menu 🌴

  • Main – Jerk Fish

  • Side salad – this Jamaican Slaw

  • Side – Jamaican Coconut Rice and Peas (beans)

  • Dessert – surprise coming on Thursday!

Today’s Jamaican Slaw and Jamaican Coconut Rice and Peas was featured as side dish with the Jamaican Jerk Fish recipe I shared on the weekend:

Jamaican Jerk Fish on a plate with Jamaican Slaw and Coconut Rice & Beans

CHECK OUT THAT JERK SEASONING CRUST on the Jerk Fish!! It’s nuts how good it is – and how simple it is to make!

Distracted. Time to get back to today’s recipe – Jamaican Slaw!


Jamaican Slaw

Trust Jamaicans to take the classic coleslaw in all its creamy mayo-laden glory and turn it into a (healthier!) gloriously tropical side salad. It’s tangy and vibrant, with little bursts of fresh juicy sweetness from pineapple as well as chewy sweetness from raisins.

Pouring dressing over Jamaican Slaw

Finely sliced cabbage and shredded carrot are familiar slaw players, but that’s about it. The Jamaican slaw dressing is mayonnaise free, has a hint of warmth from jalapeño, freshness from finely chopped green onion, and owes its bright yellow colour (plus some of its tang) to this magical ingredient:

American yellow mustard for Jamaican Slaw

Yes, that’s right folks. Your hot dogs’ best friend – basic yellow mustard – is the secret ingredient in Jamaican Slaw. AND WE LOVE IT!


What goes in Jamaican Slaw

Well, I’ve already revealed the secret ingredient, so this section is going to be rather dull, isn’t it??? 😂 Nevertheless, I shall plough on.

Ingredients in Jamaican Slaw

The dressing

  • Yellow mustard – The secret ingredient! Provides flavour, tang, bright yellow colour and thickens the dressing. I use mild American yellow mustard. Any yellow mustard will be fine but steer clear of Hot English Mustard – too spicy! Dijon Mustard will also work just fine (but is more expensive, you’ll use most of a standard size jar).

  • Apple cider vinegar – An excellent all-rounder fairly smooth vinegar.

  • Olive oil – Use extra virgin olive oil if you have it, otherwise just ordinary olive oil.

  • Green onions – Finely chopped, for fresh oniony flavour.

  • Jalapeño – For a hum of authentic Jamaican warmth! Feel free to skip it or reduce the quantity.

The slaw

  • Cabbage – Just your everyday green cabbage.

  • Carrot – Peeled then shredded using a standard box grater.

  • Pineapple (see below) – Fresh if it’s ripe, otherwise canned is fine!

  • Raisins – Or sultanas. A traditional inclusion in Jamaican slaw, and I love it!

Fresh and canned pineapple
Use fresh pineapple if you can get juicy ripe ones. Else, use canned.

How to make Jamaican Slaw

An essential step with any slaw is to set it aside to give the cabbage time to wilt so it becomes floppy and juicy. That’s the way slaw is supposed to be! Nobody wants slaw with pokey bits of cabbage sticking out everywhere!

How to make Jamaican Slaw
  1. Shake dressing ingredients in a jar until well combine. Admire vibrant yellow colour.

  2. Toss slaw salad ingredients with dressing.

  3. Set aside for 1 hour+ to allow the cabbage to wilt.

  4. Toss again then transfer into a bowl to serve!

See how the cabbage is flopping and sagging rather than like twigs poking out in all directions? Floppy is what we want.

Picking up Jamaican Slaw

Side salad for our Jamaican feast to accompany the Jerk Fish, done.

Now, if you haven’t already, pop over and get the Jamaican Coconut Rice and Peas recipe. It’s so good!! I could absolutely just eat a big bowl of that rice for dinner.

And to complete your Jamaican feast, dessert is headed your way on Thursday. It’s a surprise. One of those recipes I deem to be something money-can’t-buy!! – Nagi x


Watch how to make it

Disappointed that I couldn’t find a ripe pineapple on the day I filmed this. But, I survived.

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Bowl filled with Jamaican Slaw

Jamaican Slaw

Author: Nagi
Prep: 15 mins
Wilting time: 1 hr
Side Salad
Caribbean, Hawaiian, Jamaican, Tropical!
5 from 2 votes
Servings5 – 6 people
Tap or hover to scale
Print
Recipe video above. A refreshingly tangy side salad with unmistakable tropical vibes thanks to the vibrant yellow dressing and juicy little pops of pineapple. The perfect accompaniment to bold flavoured Jamaican mains like Jerk Fish and Jerk Chicken!

Ingredients

Jamaican Slaw:

  • 4 heaped cups green cabbage , finely shredded
  • 2 cups shredded carrot (2 – 3 carrots)
  • 1 1/2 cups diced pineapple , 1cm / 1/2" cubes (fresh or canned in juice) (Note 1)
  • 3/4 cup raisins (or sultanas)

Jamaican Slaw Dressing:

  • 3 tbsp yellow mustard , American or other (Note 2)
  • 1/3 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tbsp jalapeño , deseeded, finely minced
  • 1/4 cup green onion , finely chopped (Note 3)
  • 1/2 tsp cooking/kosher salt
  • 1/4 tsp black pepper

Instructions

  • Dressing: Shake ingredients in a jar until combined.
  • Wilt: Place all the Slaw ingredients in a large bowl. Pour over Dressing and toss. Leave to wilt for at least 1 hour.
  • Serve: Toss well to coat in the juices & dressing pooled at the bottom of the bowl. Transfer to bowl and serve!

Recipe Notes:

1. Pineapple – Fresh is fabulous if you can get your hands on really ripe ones. Else, use canned in juice (not syrup, too sweet).
2. Mustard – You want the bright yellow stuff! I use American mustard which is not spicy. Don’t use hot English mustard – it will be WAY too spicy! Dijon and other smooth mustards will work as well but the dressing colour won’t have the same (tropical!) vibrant yellow colour.
3. Green onion – To finely chop green onion, finely slice then run your knife through to finely chop.
4. LEFTOVERS – Keeps well for a day, after this the pineapple tends to get a bit soft (in my opinion) but is still very tasty!
MAKE AHEAD – Toss slaw together except the pineapple. Will keep well like this for 2 days in the fridge. Then add the pineapple before serving.
Nutrition per serving.

Nutrition Information:

Calories: 222cal (11%)Carbohydrates: 28g (9%)Protein: 2g (4%)Fat: 13g (20%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.002gSodium: 324mg (14%)Potassium: 473mg (14%)Fiber: 5g (21%)Sugar: 8g (9%)Vitamin A: 7285IU (146%)Vitamin C: 49mg (59%)Calcium: 58mg (6%)Iron: 1mg (6%)
Keywords: jamaican side salad, jamaican slaw, tropical side salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

It’s Jamaican week. Let me amuse myself. (Related photo in Life of Dozer in Jamaican Coconut Rice and Peas…. it’s even better!)

Previous Post
Jerk Fish – for Jamaican week!
Next Post
Jamaican rice and peas (beans)

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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22 Comments

  1. Chris says

    January 27, 2023 at 7:14 pm

    Use sweet ripe pineapple! My pineapple failed me but I will try it again with a ripe one or canned, if it’s not sweet enough.

    Reply
  2. Helen says

    January 20, 2023 at 8:11 pm

    5 stars
    Really enjoyed this coleslaw. Perfect for these hot days 😀

    Reply
  3. Gail says

    January 20, 2023 at 8:44 am

    I know it’s odd, but I don’t really like raisins so I don’t have any. I do have dates, though. Could I use them instead if I chop them into raisin size pieces? Also, Dozer is adorable and very patient!

    Reply
  4. tei says

    January 19, 2023 at 6:01 am

    This slaw was awesome. For some reason we have a hard time of finding cabbage (white or purple) here in France. We used radicchio instead and it worked well.

    Reply
  5. Virginia Mordan says

    January 19, 2023 at 4:28 am

    Love the picture of Dozer on your foot. I do the same with our cat when he falls asleep on my lap. It doesn’t matter what I want to do I wait till Tommy moves.

    Reply
  6. Jan Rhoades says

    January 18, 2023 at 8:49 pm

    Im definitely making this for our get together with friends on the weekend.
    Just a comment to ask you when you make it next time to please use Aussie tinned pineapple (if using tinned). The brand you have there is not an Aussie brand. Golden Circle is the best 👍💕

    Reply
  7. Ellen Tannenbaum says

    January 18, 2023 at 1:14 pm

    I just read elsewhere that in Australia a tablespoon is 4 teaspoons not 3 as it is here in the USA. If so, that explains why I have wanted to adjust some of your recipes.

    Reply
  8. Sandra D says

    January 18, 2023 at 2:32 am

    Love the pic of Dozer in John Candy’s movie (Cool Runnings) which was shot in Calgary, Alberta (where I’m from).

    Reply
  9. Terry says

    January 18, 2023 at 1:15 am

    Not tried the recipe yet but will this weekend. Love the concept of doing themed meals. My question is why not brown rice? I use a long grain brown basmati and think it would be fine. Maybe it needs to be parcooked?

    Reply
    • Chris says

      January 24, 2023 at 5:19 pm

      Where is the rice? Have I missed something?

      Reply
  10. Doreen says

    January 17, 2023 at 7:21 pm

    This looks so good except I haaaate raisins. What could I use instead? Cranberries?

    Reply
    • Ellen Tannenbaum says

      January 18, 2023 at 1:15 pm

      Or course. Any dried fruit in raisin-sized pieces would work.

      Reply
  11. Paula says

    January 17, 2023 at 6:45 pm

    This feast sounds perfect for our Valentine’s Day dinner just around the corner. So fresh & vibrant, perfect for a hot summer night with a tasty chilled beverage – any suggestions?

    Reply
    • Ruby says

      January 18, 2023 at 8:20 am

      Pinot noir wine, depends which country you are in 👌!

      Reply
  12. K says

    January 17, 2023 at 5:03 pm

    Love the sound of this one Nagi. Something different from the usual. Might make it tonight to go with my Kangaroo Steak. Aussie meets Jamaica. 😉

    Reply
  13. Elizabeth Anthony says

    January 17, 2023 at 4:57 pm

    5 stars
    This looks fantastic. I grew up eating Lithuanian coleslaw, when someone gave me American coleslaw made with mayo I told them it could be slaw!!! This looks so yummy making it soon!!!

    Reply
  14. Pam says

    January 17, 2023 at 4:12 pm

    Hi Nagi
    I have been looking forward to get the Coleslaw and Rice recipe…. BUT I hate, hate, hate pineapple, what could I use instead ?

    Reply
    • Chelsey says

      January 17, 2023 at 5:51 pm

      Hi Pam,
      I once ate at a Caribbean restaurant in London and they used watermelon which was quite fresh. Could be worth a shot?

      Reply
    • Matt says

      January 17, 2023 at 5:54 pm

      Mango or apple.

      Reply
      • Chris says

        January 19, 2023 at 4:39 pm

        100% agree. I put apple in slaw all the time and nice firm cubes of mango would be perfect too. Smooth pineapple is really hit and miss – I prefer to use Roughs but they’re so hard to find.

        Reply
    • tan says

      January 17, 2023 at 7:26 pm

      I like nectarines or oranges in my salads but haven’t tried in coleslaw though.

      Reply
    • Helen says

      January 18, 2023 at 8:21 am

      I add fresh mango to my coleslaw when they are in season. They would go with the Jamaican theme

      Reply

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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