Salads
Creamy Cabbage and Carrot Salad (Jamaican Coleslaw)
Ingredients
- 1/2 head cabbage, finely shredded
- 2 carrots, grated
- 1/2 onion, finely diced
- 150 g (2/3 cup) mayonnaise
- 1 tbsp sugar
- 1 tbsp white vinegar or lime juice
- 1/2 tsp mustard powder
- Salt and pepper, to taste
Method
- Combine shredded cabbage, grated carrot and diced onion in a large bowl.
- Whisk together mayonnaise, sugar, vinegar and mustard powder in a separate bowl.
- Pour the dressing over the vegetables and toss well to coat evenly.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving to let the flavors meld.
Introduction: A creamy, lightly sweetened coleslaw that's a fixture at Jamaican cookouts and alongside fried or jerk dishes, offering a cool, crunchy counterpoint.
Cultural Background: A creamy, lightly sweetened coleslaw that's a fixture at Jamaican cookouts and alongside fried or jerk dishes, offering a cool, crunchy counterpoint.
Tips: Shred the cabbage finely and evenly for the best texture and dressing coverage. Let the salad rest in the refrigerator before serving – it improves with a short chill.
Variations: Add a small grated apple or raisins for a touch of extra sweetness. Already vegetarian as written.
Storage: Refrigerate in an airtight container for up to 2 days; texture softens over time.
Reheating: Not applicable – this salad is served cold and unheated.
FAQs:
Q: Can I make this ahead for a party?
A: Yes, it's best made a few hours ahead so the flavors have time to meld, though it's still good freshly made.
Q: Can I make it lighter?
A: Yes, substitute a portion of the mayonnaise with plain yogurt for a lighter, tangier version.
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