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4.9 from 39 votes

Jamaican Salad with Pineapples and Raisins - no mayo

The best Jamaican cabbage salad or coleslaw made without mayo. This tangy-sweet slaw is also naturally sweetened with pineapples and raisins.

Prep Time
30 mins
Total Time
30 mins
Servings: 6
Calories: 192 kcal
Course: Side Dish , Salad
Cuisine: Jamaican , Caribbean

Ingredients

  • 4 cups cabbage (savoy, white or red cabbage)
  • 1 cup pineapple diced or finely chopped
  • ½ cup raisins use more if you prefer your salad sweeter
  • 1½ cups shredded carrots
JAMAICAN SALAD VINAIGRETTE
  • 3 tablespoon yellow mustard
  • ⅓ cup apple cider vinegar
  • ⅓ cup extra virgin olive oil (or any cold-pressed oil suitable for salads)
  • 1 Jalapeno pepper deseeded and silvered
  • 2 tems spring onion
  • ⅓ teaspoon salt or more to taste
  • ⅓ teaspoon black pepper

Instructions

    Cup of Yum
  1. Remove the core from the cabbage, cut it in the middle then use a knife or mandolin to finely slice the cabbage. Grate the carrots then set them aside in a medium-sized bowl.
  2. To the bowl with the grated carrots, add the sliced cabbage, chopped pineapples and raisins, then use a wooden spoon or spatula to combine.
JAMAICAN SALAD VINAIGRETTE
  1. Using a glass jar that has a lid, combine mustard, apple cider vinegar, olive oil, deseeded and silvered jalapeno pepper, sliced spring onion, salt and pepper to taste. Close the lid of the glass jar and shake to combine.
  2. Pour two thirds of the vinaigrette into the bowl with the cabbage, carrots, chopped pineapple and raisins then toss to combine. You can then add the rest of the vinaigrette or keep it in the fridge for later.
  3. Enjoy the salad immediately OR for best results keep it in the fridge for at least 30 minutes to an hour, to allow the flavors to come properly together. Serve your coleslaw as a side dish to any type of grilled meat or vegetables as rice dishes (cauliflower rice for low carb and paleo).

Notes

  • RECIPE VARIATIONS:
  • STORAGE:
  • The vinegar helps preserve this coleslaw slightly longer, it will keep in the fridge for 3-5 days. As always, make sure to use suitable airtight containers. Also, label your containers with a best-by date.
  • SERVING:
  • Jamaican coleslaw pairs up well with grilled jerk chicken, meat, fish and vegetables. It goes particularly well with french fries. Spoon it on sandwiches or sliders or simply serve it as a side dish to rice or cauliflower rice and other main dishes.
  •  
  • make your salad creamy by using Greek or coconut yoghurt, sour cream or coconut milk.
  • use a tablespoon or two of honey or brown sugar if you prefer to have your Jamaican salad sweeter.
  • you can use mango in place of the pineapple or stir in some sliced bell pepper.

Nutrition Information

Calories 192kcal (10%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 12g (18%) Saturated Fat 2g (10%) Trans Fat 1g Sodium 254mg (11%) Potassium 237mg (7%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 96IU (2%) Vitamin C 34mg (38%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 192

% Daily Value*

Calories 192kcal 10%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Sodium 254mg 11%
Potassium 237mg 5%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 96IU 2%
Vitamin C 34mg 38%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.