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Jamaican Cabbage Slaw


If a cookout doesn't have at least one kind of coleslaw, it's not a proper cookout. You don't have to wait for a backyard barbecue to serve this delicious side dish, though. Slaw is a perfect accompaniment to any weeknight dinner, and this Jamaican Cabbage Slaw is even better because it takes so little total time to make and it stays crunchy stored in your refrigerator for up to a week, meaning you can make it way ahead of time.

The dressing for this Caribbean coleslaw recipe is just olive oil, red wine vinegar, dijon mustard, honey, ground mustard, white pepper, black pepper, and salt. It's sweet and tangy and provides a tasty kick. To prepare the slaw, slice the green cabbage into thin strips and shred the carrot on a cheese grater. To make it even easier, you can use pre-shredded cabbage and carrots from the grocery store. Slice green onions and jalapeño pepper, then toss everything in a large bowl. Add the dressing and mix it all together.

Let the Jamaican Cabbage Slaw sit for at least 15 minutes, or refrigerate if you're not serving it until later.


Jamaican Cabbage Slaw

This tangy Caribbean coleslaw is a common side to almost any dish in Jamaica. It's simple, versatile, and delicious--what could be better than that?!


  • 2 tbs olive oil
  • 2 tbs red wine vinegar
  • 1 tbs Dijon mustard
  • 1 tbs honey
  • 1/4 tsp ground mustard
  • 1/4 tsp white pepper
  • Salt and pepper, to taste


  • 1 head small to medium cabbage ((About 6 cups shredded))
  • 1 large carrot
  • 3 green onions
  • 1 jalapeño ((Or use a scotch bonnet if you like it very spicy))
  1. Slice the cabbage into thin strips, grate the carrot on a cheese grater, slice the green onions, and thinly slice or dice the jalapeño. Toss together in a large bowl.
  2. In a smaller bowl, combine the dressing ingredients. Whisk together until relatively uniform, them pour over the vegetables. Toss to coat.
  3. Let stand at least 15 minutes before serving, but honestly, the longer it sits the better it gets. It can keep covered and in the fridge for up to a week.

This is a great base recipe with lots of variations. If you want to mellow it out, add a little mayonnaise or sour cream to the dressing. If you want more flavor and texture variety, add some sliced mango, jicama, parsley, or nuts. Bring it to any BBQ! It goes great as a side with  jerk chicken, anything grilled, and fried chicken.