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!
Prep Time15 minutesmins
Wilting time1 hourhr
Course: Side Salad
Cuisine: Caribbean, Hawaiian, Jamaican, Tropical!
Keyword: jamaican side salad, jamaican slaw, tropical side salad
Servings: 5- 6 people
Calories: 222cal
Author: Nagi
Ingredients
Jamaican Slaw:
4heaped cups green cabbage, finely shredded
2cupsshredded carrot(2 - 3 carrots)
1 1/2cupsdiced pineapple, 1cm / 1/2" cubes (fresh or canned in juice) (Note 1)
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!
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.