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Home / Courses / Side Dishes

Caribbean Coleslaw (Plus Video)

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Author: Imma Published:6/21/2016Updated:1/06/2022
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This Caribbean Coleslaw is a mayo-free coleslaw that is light, fruity, sweet, and refreshingly good! Makes a perfect no-cook side dish for this summer. Or add your favorite protein and make it a meal!

A Gray Bowl of Caribbean Coleslaw

I’m giving you an option to switch things up with your coleslaw. And it’s going to be sweet, nutty, a little bit of spice added with a whole lot of tropical vibe to it.

This would be a great side dish when you have something like this Grill Jerk Chicken and for BBQ parties!

This Caribbean Coleslaw is crisp and refreshing with some mangos, jalapenos, and Caribbean sauce thrown into the mix.

And for my sweet peeps – honey. A perfect balance of tangy and sweet. It was hard to stop eating the whole thing!

Contents…

Recipe Ingredients
How to Make
Alternative Ingredients
Tips and Tricks
Serving and Storage
FAQs
What Do You Eat It With?
More Easy Sides to Try
Watch How To Make It

Caribbean Coleslaw in a White Bowl

Caribbean vs Regular Coleslaw

You are not going to miss the mayonnaise-laden kind. I promise. And you can eat as much as you want without a care in the world. Easy on your waistline compared to the usual variety.

Immaculatebites’ Caribbean Coleslaw is a variety of classic cabbage salad that features tangy, spicy, and sweet flavors.

You will notice that I used some ingredients like peppers, mangoes, and almonds, which are common additions to food and cooking in the Caribbean Cuisine.

I think what separates this recipe from the regular slaw is its touch of Caribbean flavors and the fact that it has no mayo in it.

How’s this for your coleslaw? You can also adjust with more or fewer ingredients to suit your taste buds!

Caribbean Coleslaw in a Gray Bowl with Two Ladles in the Background

Recipe Ingredients

Coleslaw Dressing

  • Honey – its natural sweet flavors go really well with the red wine vinegar taste.
  • Caribbean Hot Sauce – adjust it according to your taste or if you’re not a fan then you can leave it out.
  • Dijon Mustard – is good with making vinaigrettes for its pungent flavor that matches the acidity of the dressing.
  • Red Wine Vinegar –  I just love how this gives a vibrant fruity flavor to the dressing. Simple as that!😋
  • Jalapenos Pepper – well, this one is for additional heat in the recipe (you know how  I love spicy foods, right?)
  • Extra-Virgin Olive Oil – healthy vegetable oil which is by the way, not that pocket-friendly. But, of course, you can use simpler olive oil if you want.

Caribbean Coleslaw Veggies

  • Cabbage – You can use other kinds of cabbage, but I used Napa cabbage in this one 
  • Carrots – is a versatile vegetable that also has a nice crunchy texture.
  • Scallion – tastes sweet and savory but its flavors are milder than onions.
  • Ripe Mango – a yellow-fleshed and sweet tropical fruit, and one of my favorite fruits to eat.
  • Nuts – I used almonds, sunflower seeds, which you may add more or less nut to the mango slaw for a more crunchy texture.

How To Make Caribbean Coleslaw

Making Caribbean Coleslaw Vinaigrette
  1. Make the vinaigrette. Combine all the dressing ingredients in a jar or bowl;  honey, the hot sauce, mustard, white pepper, garlic, vinegar, lemon, Jalapeños pepper, and olive oil: Shake like crazy -to emulsify for about 2 minutes. Set aside. Be sure to shake it before each use. (Photos 1&2)
Slicing the Caribbean Coleslaw Ingredients
Assembling the Caribbean Coleslaw
  1. Coleslaw Veggies. Arrange cabbage, carrots, scallions and mangoes in a bowl.
  2. Mix everything together and sprinkle with toppings. Add dressing to salad and toss to coat right before serving. Sprinkle with parsley and almonds.  You may chill at this point. Serve when ready.

Alternative Ingredients

  • Mayo-based Dressing – or heavy dressing also tastes great with coleslaw salad. The tangy and rich mayonnaise plus seasoning and a little drizzle of lemon juice are very delicious! You can check my Creamy Coleslaw Dressing.
  • Brown Sugar – can be used as a substitute for honey to add sweetness to the dressing. It also can slightly add brown color to it, too.
  • Apple – this fruit has a really nice sweet and crunchy texture, and it won’t get dark easily because of the vinaigrette dressing.
  • Celery Sticks – it has a strong flavor but really works well with cabbage salad. Even on both vinaigrette and mayo dressings, its earthy and savory taste blends well with the salad.
  • Red Onion – if you don’t have scallions available, then just use red onions. Thinly slice it and add to your coleslaw for a savory, sweet, and pungent flavor.
  • Pineapple – use this to replace mangoes or add it to the slaw for a more fruity sweetness and refreshing flavor.
  • Broccoli Slaw -don’t throw those broccoli stalks just yet! Coz you can use it for coleslaw, just trim and peel the hard outer layer and julienne, then you’re good to go.
  • Fennel – can give a really nice flavor and crisp texture. Substitute or add it to the cabbage salad. Enjoy!
  • Turnip – have a white flesh that’s sweet and crunchy. Even a simple julienned turnip can be a good snack along with vinegar dip, how much more if you use it for the mango coleslaw? Yummy!

Tips and Tricks

  1. Julienned vegetables. Have you noticed that slaw salads usually have uniform cuts of vegetables? Because it makes salad easier to mix, season, and eat.  
  2. Use a food processor to shred the vegetables. Well, this makes cutting the vegetables easier, coz you know, manually doing it can be time-consuming and tiring too.
  3. Add bacon bits. For additional crunch and smokey flavor, easily top the coleslaw with bacon bits. Simple as that and you’ll have a new dimension of coleslaw experience.😋
  4. Use vinaigrette instead of mayo-based dressing. Aside from its healthier, the vegetable can actually benefit from pickling, which extends the coleslaw’s shelf life. 

Serving and Storage

  • Make it fresh. If possible just mix the dressing with the salad 10 minutes before serving. This is to ensure the best quality of coleslaw such as its crisp flavor and crunchy texture.
  • Refrigerator: Transfer it to an airtight container and keep refrigerated for 5 days.
  • Note: I know that this coleslaw can be refrigerated but its delicate ingredients like mangoes and cabbage can become watery and may show discoloration. It is because of the dressing that creates a chemical reaction that draws out the liquid from the salad and later on gives you a watery coleslaw.
Two Bowls of Caribbean Coleslaw with Chicken in the Background

FAQs

Would this work on a pasta salad?

Yes, it definitely would work with a pasta salad. It’ll surely bring great flavor, texture, and color. You can also omit the sugar to adjust the sweetness of the dressing.

What does Caribbean Coleslaw suppose to taste like?

It should taste tangy, sweet, and spicy. That is because of the vinaigrette dressing with Caribbean hot sauce, peppers, and sweet mango added to the salad ingredients which gives the coleslaw the Caribbean flavors.

Where did coleslaw come from?

The earliest information about a coleslaw-similar recipe that includes vinegar, cabbage, spices, and other ingredients, was said to have started from Ancient Rome. Mayonnaise hasn’t been invented during those times, as to why vinegar was the only known ingredient for the cabbage salad.

What Do You Eat with Coleslaw?

Coleslaw is usually eaten along with fried, crispy, and savory-sweet foods. That’s because the tangy flavor of the slaw balances the other flavors of dishes that it’s served with.

  • Jamaican Fried Chicken
  • Caribbean Jerk Barbecue Ribs
  • Baked Crispy Potato Wedges
  • Suya Sandwich
  • Pulled Pork Sliders

More Easy Sides to Try

  • Mexican Cornbread
  • Sauteed Spinach
  • Wedge Salad
Caribbean Coleslaw Served with Two Jerk Chicken Thighs

Watch How To Make It

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Caribbean Coleslaw
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Caribbean Coleslaw

Caribbean Cole Slaw-A Mayo-Free Coleslaw – Light, Fruity , Sweet and Refreshingly Good! Makes the perfect no-cook side dish. Add your favorite protein and make it a meal!
5 from 24 votes
Prep: 15 mins
Total: 15 mins
Caribbean
Servings 4 people

Ingredients

  • 1-2 tablespoons Dijon mustard or to taste
  • 2-4 tablespoons combination of honey and/or brown sugar
  • ½ jalapenos pepper minced about 1 Tablespoons or more adjust to taste
  • 2 tablespoons red wine vinegar, or freshly squeezed lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Caribbean hot sauce, adjust to taste
  • 2 tablespoons extra-virgin olive oil
  • 6 cups cored and shredded Napa, savoy, green and/or red cabbage
  • 1 large ripe mango peeled , sliced or Julienne
  • 1 cup shredded carrots
  • 2-3 diced scallion more or less
  • white pepper to taste
  • ¼ cup minced parsley leaves
  • ½ cup nuts, almonds, sun flower seeds more or less nut
  • salt to taste

Instructions

Dressing

  • Combine all the dressing ingredients in a jar or bowl: honey, hot sauce, mustard, white pepper, garlic, vinegar, lemon, Jalapeños pepper, and olive oil. Shake like crazy – to emulsify for about 2 minutes. Set aside. Be sure to shake it before each use.
  • Arrange cabbage coleslaw, carrots, scallions, and mango in a bowl.
  • Add dressing to salad and toss to coat right before serving. Sprinkle with parsley and almonds.
  • You may chill at this point. Serve when ready.

Nutrition Information:

Calories: 199kcal (10%)| Carbohydrates: 20g (7%)| Protein: 4g (8%)| Fat: 12g (18%)| Saturated Fat: 1g (6%)| Sodium: 79mg (3%)| Potassium: 251mg (7%)| Fiber: 2g (8%)| Sugar: 14g (16%)| Vitamin A: 950IU (19%)| Vitamin C: 25.7mg (31%)| Calcium: 39mg (4%)| Iron: 1.6mg (9%)
Author: Imma
Course: Appetizer
Cuisine: Caribbean
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Comments & Reviews
  1. ROXY says

    Posted on 6/20 at 4:56AM

    5 stars
    I wanted to try something different and this hit. I love this recipe. My new coleslaw dish to eat with whatever. My daughter loves it. She wanted to add both the mango and pineapple. Thanks for sharing!

    Reply
    • Immaculate Bites says

      Posted on 6/21 at 2:01AM

      Yay! Thank you for giving this a try, Roxy! 🙂

      Reply
  2. Arlene Craig says

    Posted on 5/26 at 8:17AM

    5 stars
    I love this recipe co much, my family ask for it all the time. Thank you for sharing

    Reply
    • Immaculate Bites says

      Posted on 5/27 at 3:49AM

      Aww thank you, Arlene! I’m happy that you and your family love this recipe 🙂

      Reply
  3. Dee Colleen says

    Posted on 4/14 at 10:21PM

    5 stars
    I left it to the husband to make this salad tonight. It was a last minute pick to go with some weeknight jerk chicken and I had a head of purple cabbage that needed to be used. We subbed pineapple for the mango, and used fried shallots for the almonds, and added thin sliced red bell pepper (I love a recipe that can take in a wayward vegetable!), and it was fantastic. Can’t wait to bust this one out this summer on the patio. Thank you!

    Reply
    • Immaculate Bites says

      Posted on 4/15 at 1:39AM

      That sounds good, Dee! Thanks for sharing 🙂

      Reply
  4. Kita says

    Posted on 4/6 at 11:26AM

    5 stars
    Made this for my mom’s caribbean themed bday. Everyone loved it so much, they asked for the recipe. They were also impressed that it wasn’t mayo based. Ive made it every week since. Even when I have to swap ingredients with those I have on hand, it still tastes great! Thanks!

    Reply
    • Immaculate Bites says

      Posted on 4/6 at 9:02PM

      Yay! Thank you for sharing, Kita!

      Reply
  5. Tim says

    Posted on 1/10 at 2:46PM

    5 stars
    I made this and it was delicious. Definitely keeping this recipe in my rolodex.

    Reply
    • ImmaculateBites says

      Posted on 1/13 at 5:49PM

      Glad to hear it worked out well for you.

      Reply
  6. Kerry k. roche says

    Posted on 12/31 at 10:28AM

    5 stars
    I made this sometimes twice a week over the summer it was so good. do you think this dressing would work on a pasta salad? has anyone tried it?

    Reply
    • ImmaculateBites says

      Posted on 1/5 at 6:03PM

      It sure would . You might have to cut back on the sugar , if desired . Enjoy!

      Reply
  7. Karen Campbell says

    Posted on 12/31 at 9:48AM

    5 stars
    I love this recipe, definitely one to make again and again!

    Reply
    • ImmaculateBites says

      Posted on 1/3 at 11:01AM

      Great ! Thanks so much.

      Reply
  8. Malaka says

    Posted on 11/6 at 6:06AM

    5 stars
    Never making mayo based slaw again. This has become a staple. Thank you!

    Reply
    • ImmaculateBites says

      Posted on 11/6 at 11:25AM

      So happy to hear this . Thanks so much!!

      Reply
  9. crieball@gmail.com says

    Posted on 10/29 at 12:47PM

    5 stars
    Loved the flavors and colors. Served with Jerk chicken. Definitely a keeper!

    Reply
    • Imma Adamu says

      Posted on 10/29 at 10:33PM

      Oh wow, I’m so glad! Thank you!

      Reply
  10. George says

    Posted on 7/27 at 2:40PM

    I usually hate coleslaw cause of the mayo and have had many variations of it . BUT I LOVE this coleslaw. My wife and I literally made it 3 days in a row cause it was so amazing and delicious! Thank you SO much.

    Reply
    • ImmaculateBites says

      Posted on 7/29 at 2:00PM

      Awesome! SO happy to hear it .

      Reply
  11. Chris says

    Posted on 6/27 at 11:50AM

    5 stars
    Ive been making my own version of this for a long time!
    Its so versatile and delicious every time! Kids love it!
    YOURS is the best!
    Your dressing, scallions and a can of pineapple bits would make you a star with even prechopped coleslaw bags! Use the pineapple juds live ice instead of the wine/lemon!
    Great stuff, keep it up!

    Reply
    • ImmaculateBites says

      Posted on 6/29 at 6:29AM

      Awesome!! I have to try this variation soon. Thanks for sharing Chris!

      Reply
  12. Teresa says

    Posted on 5/27 at 11:28AM

    I don’t have a mango on hand. Could I use pineapple instead?

    Reply
    • ImmaculateBites says

      Posted on 5/27 at 5:05PM

      Yes you sure can.

      Reply
  13. Tonya says

    Posted on 7/3 at 5:15PM

    Simply delicious! I added jerk seasoning to regular tahot sauce and used smoke house almonds for the nuts. Can’t stop eating after sampling. Yummy!

    Reply
    • imma africanbites says

      Posted on 7/3 at 7:02PM

      Thank you for stopping by! Will definitely be making this one for tomorrow’s celebration. Enjoy! 🙂

      Reply
  14. Monica says

    Posted on 3/17 at 11:56AM

    What should I be looking for at the store when I look for Caribbean hot sauce? I have never heard of this or seen it, can you suggest a few brands?

    Reply
    • ImmaculateBites says

      Posted on 3/17 at 3:47PM

      It’s mostly available in Caribbean or International Markets-Labeled Caribbean or scotch bonnet pepper sauce . A few brands I have used are grace, walkerwoods and tortuga.

      Reply
  15. Christopher says

    Posted on 9/29 at 6:17AM

    5 stars
    Thank you so much for your great website. Recipes are just wicked reminds me of my stay in Jamaica . Im trying your Coleslaw today just need to know where the honey is used.

    Reply
    • ImmaculateBites says

      Posted on 10/1 at 5:45PM

      Awesome! Do let me know how it works out for you. Thanks

      Reply
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