Ingredients with Measurements:
- 1/2 head of green cabbage, shredded
- 1/2 head of purple cabbage, shredded
- 2 large carrots, grated
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup of fresh pineapple, diced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of mayonnaise
- 1/4 cup of Greek yogurt
- 2 tablespoons of honey
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Caribbean jerk seasoning
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded green cabbage, purple cabbage, grated carrots, sliced red bell pepper, sliced red onion, diced pineapple, and chopped cilantro.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, Caribbean jerk seasoning, salt, and pepper until well combined.
3. Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the coleslaw a quick toss and adjust seasoning if needed.
Time:
Preparation time: 20 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Sodium: 190mg
Sugar: 11g
Fiber: 3g
Substitutions for ingredients:
- You can use pre-shredded coleslaw mix instead of shredding your own cabbage.
- If you don't have Caribbean jerk seasoning, you can use a combination of cumin, paprika, garlic powder, and cayenne pepper.
Variations:
- Add some sliced jalapenos for a spicy kick.
- Use mango instead of pineapple for a different tropical flavor.
- Add some chopped peanuts or cashews for crunch.
Tips and tricks:
- Make sure to shred the cabbage and carrots thinly so that they are easier to eat.
- If you want a creamier coleslaw, add more mayonnaise and Greek yogurt to the dressing.
- You can make this coleslaw ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store the coleslaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the coleslaw in a large bowl or on individual plates.
Garnishes:
Garnish with extra cilantro leaves and a slice of fresh pineapple.
Pairings:
This coleslaw pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
Serve this coleslaw with some black beans and rice or sweet potato fries.
Troubleshooting advice:
If the coleslaw is too dry, add more dressing. If it's too wet, drain some of the excess liquid.
Food safety advice:
Make sure to wash all produce before using it in the recipe.
Food history:
Coleslaw is a traditional side dish that originated in the Netherlands in the 18th century. It was brought to the United States by Dutch immigrants and has since become a staple at picnics and barbecues.
Flavor profiles:
This coleslaw has a sweet and tangy flavor with a hint of spice from the Caribbean jerk seasoning.
Serving suggestions:
Serve this coleslaw as a side dish at your next barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Sweet, Spicy, Refreshing, Citrusy