Salads
Belizean Coleslaw
Ingredients
- - 500g (5 cups) shredded white cabbage
- - 100g (1 cup) shredded carrot
- - 1/2 small red onion, thinly sliced
- - 120ml (1/2 cup) mayonnaise
- - 2 tbsp white vinegar
- - 1 tbsp sugar
- - 1/2 tsp mustard powder
- - 1/4 tsp minced scotch bonnet pepper (optional)
- - Salt and black pepper, to taste
Method
- Combine the shredded cabbage, carrot and red onion in a large bowl.
- In a separate small bowl, whisk together the mayonnaise, vinegar, sugar, mustard powder and scotch bonnet if using.
- Pour the dressing over the vegetables and toss thoroughly until evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavours to develop.
Introduction: A crisp, tangy coleslaw is the standard companion to Belize’s beloved stewed and grilled meats, cutting through rich gravies with bright acidity.
Cultural Background: A crisp, tangy coleslaw is the standard companion to Belize’s beloved stewed and grilled meats, cutting through rich gravies with bright acidity. Brought over through British and North American influence, the Belizean version leans slightly sweeter and often includes a touch of chili for local character.
Tips: Salt the shredded cabbage lightly and let it sit in a colander for 10 minutes before dressing to draw out excess water for a less watery salad. Taste and rebalance the dressing just before serving, as cabbage releases liquid over time and can dilute the flavour.
Variations: Add a handful of raisins or diced pineapple for a sweeter, fruit-flecked version. For a lighter dressing, replace half the mayonnaise with plain yoghurt.
Storage: Refrigerate in a covered container for up to 3 days.
Reheating: Not applicable; this salad is served cold.
Nutrition: Approx. 140 kcal, 1g protein, 11g fat, 10g carbohydrate per serving
FAQs:
Q: How do I keep coleslaw from getting watery? A: Salting and draining the cabbage briefly before dressing, and dressing no more than a few hours ahead, both help keep it crisp. Q: Can I make this without mayonnaise? A: Yes, a vinaigrette of oil, vinegar and a touch of sugar makes a lighter, tangier alternative.
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