In my visits to the islands, I have always enjoyed the coleslaw they serve there- slightly sweet, with raisins and not too much mayo. When I saw this recipe in Virginia Burke’s book “Eat Caribbean” I knew I had to try it. This coleslaw has the addition of pineapple, raisins and shredded coconut for a tropical coleslaw that pairs wonderfully with my jerk chicken or any spicy food. Virginia’s original recipe calls for a scotch bonnet pepper which I left out as I like to serve coleslaw as a creamy side to spicy foods. This recipe is like an inexpensive trip to the Caribbean islands!
Ingredients: (serves 6-8)
- 1 cup shredded white cabbage
- 1 cup shredded carrots
- ½ cup shredded coconut (unsweetened)
- 1 medium onion, minced/finely chopped
- 2 tbsp golden raisins (I used regular but this would be better with golden!)
- 2 tbsp brown sugar
- 1 tbsp white vinegar
- 3/4 cup mayonnaise (more or less depending on how creamy you like your mayo)
In a large bowl, first mix the sugar and vinegar together until dissolved and then add the mayo. Next, add all the remaining ingredients. Let chill in the refrigerator at least an hour before serving- it tastes better with a few hours to marinate. Enjoy!