Jamaican Salad with Pineapples and Raisins - no mayo

Jamaican Salad or Coleslaw with pineapple and raisins (no mayo)

Jamaican Salad with Pineapples and Raisins - no mayo

The best Jamaican cabbage salad or coleslaw made without mayo. This tangy-sweet slaw is also naturally sweetened with pineapples and raisins.

Course Salad, Side Dish

Cuisine Carribean, Jamaican

Diet Gluten Free

Prep Time 30

Cook Time 0

Total Time 30

Servings

Calories 192kcal

Author Kate Hahnel

Equipment

knife or mandolin - to slice the cabbage
grater - to grate the carrots
bowl - for combining your Jamaican salad ingredients
glass jar with lid - to make the vinaigrette

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

RECIPE VARIATIONS:

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.

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.

SERVING:

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.

Nutrition