Caribbean Coleslaw

Caribbean Coleslaw

The cabbage salad aka coleslaw is popular all over the world in many local variations. Bell pepper and thyme are characteristic for the Caribbean version,


  • 1 head green cabbage, finely shredded
  • 2 carrots, grated
  • 1 medium onion, finely chopped
  • 1/2 red or green bell pepper, finely diced
  • 0.5-1 cup frozen corn kernel, defrosted
  • 1-1.5 cup mayonnaise
  • 1 tsp ground thyme
  • salt & pepper to taste


  • 1 or more chili pepper, preferably scotch bonnet or habanero, finely chopped
  • 1 tbsp agave syrup or honey
  • Substitute 1/2 cup of mayonnaise with yogurt or crème fraiche.

Vegan without mayonnaise

  • 2 limes for the juice
  • 1 tbsp peanut or olive oil


  1. In a SALAD BOWL, mix mayonnaise (vegan: lime juice and oil) with spices and optional sweetener.
  2. Add cabbage and carrots and mix well.
  3. Add remaining ingredients and mix well.
  4. For the vegan version, let it rest in the fridge for 24 hours.
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