Jamaican Slaw
User Reviews
5
Jamaican Slaw
Description
The Jamaican Slaw recipe combines finely shredded cabbage and carrot with juicy pineapple cubes and sweet raisins for texture contrast. The dressing, featuring bright yellow mustard, green onion, and minced jalapeño, adds a tangy and subtly spicy profile. After tossing the ingredients, the slaw wilts for at least an hour, softening the vegetables and blending flavors while retaining some crispness. This method yields a slaw that is not overly soggy but pleasantly tender and juicy.
The natural sweetness from the pineapple and raisins complements the vinegar and mustard-based dressing, creating a balance of flavors that can accompany grilled meats, sandwiches, or serve as a zesty side dish. The use of yellow mustard keeps the color vivid without introducing excessive heat.
For best results, prepare ahead by mixing all components except pineapple up to two days in advance, adding pineapple just before serving to maintain its texture. Leftover slaw keeps well for a day, though pineapple may soften further over time.
Ingredients
Jamaican Slaw:
- 4 green cabbage finely shredded, heaped cups
- 2 cups carrot 2 - 3 carrots, shredded
- 1 1/2 cups pineapple 1cm / 1/2" cubes (fresh or canned in juice) (Note 1, diced
- 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 kosher salt cooking 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!
Notes
- Use fresh ripe pineapple for best flavor; canned pineapple in juice (not syrup) is a suitable alternative.
- Choose bright yellow American-style mustard to retain the dressing's vibrant color without adding spiciness.
- Finely chop green onions by first thinly slicing then running the knife through to achieve fine pieces.
- Prepare the slaw without pineapple and refrigerate up to two days; add pineapple just before serving to preserve texture.
- Consume leftovers within one day as pineapple tends to soften beyond that, though the slaw remains tasty.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222cal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.002g | 0% |
| Sodium | 324mg | 14% |
| Potassium | 473mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 7285IU | 146% |
| Vitamin C | 49mg | 54% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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