The best Jamaican Cabbage Salad (coleslaw) recipe made with no mayo! This coleslaw is made perfectly tangy with vinegar and sweetened naturally with pineapples and raisins, making it healthier than your typical brown sugar-sweetened cabbage and carrot slaw. It is the perfect dinner and summer grilling recipe.
I do love Caribbean recipes, but Jamaican recipes are especially dear to me since living in London, which is one of the cities that happens to have a dominant Jamaican food culture and population. It is in London where I learned to make Jamaican-style dishes, this coleslaw recipe included! Speaking of which, If you haven't tried my Jamaican Steamed Cabbage with Carrots then you are totally missing out!
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why you will love this recipe
Apart from the fact that this salad tastes great, there are so many reasons to love this recipe so let's just list a few of them!
- absolutely delicious - tastes amazing due to the sweet-tangy taste combination (the tangy taste comes from the vinegar).
- healthier - it is naturally sweetened with pineapple and raisins which are packed with useful vitamins and minerals. This makes it way healthier than the traditional salad recipes which tend to use coconut or sugar.
- no mayo - I think you will agree with me that mayo does increase substantially the calorie count so leaving it out altogether cannot be too bad. Some people also have special dietary needs such as egg allergies and may not want to use mayo.
- budget-friendly - this Jamaican salad is made with cabbage which is very affordable! To start with, when it comes to cabbage, a little goes a long way! You can certainly feed a lot more people with a head of cabbage than say a head of lettuce. It is also more pocket-friendly and readily available.
- versatile - substitute the fruit and use mango instead for another type of sweetness, top with chopped nuts or seeds such as almonds for crunch, use more shredded carrots or simply grill the pineapple ahead! Do not limit yourself!
ingredients
You will require the following ingredients to make Jamaican coleslaw with mayo. This is a summary, a detailed printable recipe card has been provided at the bottom of this page.
Coleslaw main ingredients:
- fruit and vegetables - cabbage (savoy, white or red cabbage), diced pineapple, raisins, sliced spring onion (scallions), and shredded carrots.
To make the Salad Dressing or Vinaigrette
- condiments - yellow mustard, apple cider (or white) vinegar, extra virgin olive oil (or any cold-pressed oil suitable for salads), one deseeded and silvered jalapeno pepper (you can also use some chili sauce).
- seasoning - salt and pepper to taste.
Useful tip: - to keep this Jamaican salad recipe healthy, I omitted using sugar, but feel free to include one and a half tablespoons, if you prefer. See the variations segment below for more variations to this recipe.
how to make Jamaican coleslaw
This is a summary, see the recipe card below for the full step-by-step instructions.
Making Jamaican-style salad is pretty straightforward. You want to start by removing the core from the cabbage. Use a mandolin or a knife to cut it into really fine slices and use a grater to grate the carrots really finely.
- Combine the cabbage, grated carrots, chopped pineapple, spring onion, and raisins in a bowl.
- Next, make the Jamaican salad vinaigrette by combining the vinegar and the rest of the salad dressing ingredients in a glass jar that has a lid or a small bowl. Whisk or shake to combine.
- Pour two-thirds of the vinaigrette into the bowl with the vegetables then toss to combine. Add the rest of the vinaigrette if you prefer your salad t have more dressing or keep it in the fridge for later.
- Enjoy the salad immediately or keep it in the fridge for 30 minutes to one hour, to allow the flavors to come together (recommended).
what do I serve Jamaican salad (coleslaw) with?
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.
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.
recipe variations
- Love to have creamy Jamaican cabbage and carrot salad? Use Greek yogurt, sour cream, or canned coconut milk. As a side note, coconut milk also tends to be on the higher calorie side so in case you are counting calories, you may want to use Greek yogurt instead.
- use a tablespoon or two of honey or brown sugar if you prefer to have your Jamaican salad sweeter.
- use mango in place of the pineapple or stir in some sliced bell pepper.
- top with chopped nuts or seeds such as almonds for crunch, use more shredded carrots, or simply grill the pineapple ahead!
frequently asked questions
The name coleslaw is derived from the Dutch word koolsla (kool to mean cabbage and sla to mean salad) and refers to a salad made primarily from finely shredded cabbage. The terms slaw or coleslaw are basically synonyms for the same.
Place your sliced cabbage in a colander then sprinkle about a tablespoon of salt on top. Use your hands to massage the salt into the cabbage then allow it to sit for approximately one hour, during which the salt will help pull out the water from the leaves. You can then use a kitchen cloth to pat dry.
Absolutely. Coleslaw is made from cabbage, which is a low-carb and cruciferous vegetable. Just make sure to keep an eye on the ingredients and try to make your own salad at home, to avoid the added sugars that normally come with store-bought slaws.
Any type of cabbage should do but the most commonly used ones for Jamaican-style cabbage are savoy, green or red cabbage. Even better is a combination of the different types of cabbage.
Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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📖 Recipe
Jamaican Salad with Pineapples and Raisins - no mayo
Equipment
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 stems spring onion
- ⅓ teaspoon salt or more to taste
- ⅓ teaspoon black pepper
Instructions
- 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.
- 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
- 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.
- 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.
- 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
- 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.
Loreto and Nicoletta Nardelli
This is a lovely salad! We love cabbage and carrot slaw, but the other additions made it fulfilling and delicious. Thank you!
Natalie
Cabbage with pineapple? Oh, wow, this is something completely new to me. Never tried this combo before. But sounds so delicious. Refreshing and perfect for Easter. I'm so making this. Thanks!
Alex
Oh, neat! I didn't know that pineapple could be used in keto recipes. I just assumed it was too full of sugar, that I never considered it. But since it's just a side, that makes sense! Can't wait to give this a go.
Kate Hahnel
Hi Alex. This recipe is actually paleo, so not keto. Having said that, I guess it can still be enjoyed in moderation by those on a low carb diet. One would then have to check the carb count.
Erin
I hate mayo so this recipe is right up my alley! I have a super ripe pineapple that's been sitting around for days. Now to just get the other stuff! I love the flavors in this.
Kushigalu
What an interesting version of coleslaw. Love the falvors and how healthy it is. Cant wait to make it for dinner
Tristin @ Home Cooked Harvest
Love that this has no mayo in it and it sounds so refreshing. We are BBQing this weekend and this is going to be the perfect addition!
Ksenia
As soon as I saw this recipe, I just needed to know – what is a Jamaican salad??? I do not regret for a moment making it and trying it out! Such an explosion of flavours
Kate Hahnel
thank you so much!
amycaseycooks
I have a personal chef client that will just love this recipe. I love that the salad does not have mayonnaise too. This will be perfect with grilled chicken or fish,
Kate Hahnel
that is lovely! I hope you will try it out!
Farrukh Aziz
i've been trying out some Jamaican food lately, and this is perfect! The salad looks so colorful! I need to give this a try!
Kate Hahnel
please do! you will not regret it!
Linda
What an interesting salad! With pineapple and raisins, this sounds so refreshingly good
veenaazmanov
Healthy Bowl of Crunchy veggies and perfect dressing to top it up makes an awesome Dinner Salad. Lovely party option too.
Kate Hahnel
yes! I love to bring it along to parties, this salad is always a hit.