When I create a recipe or a dish, I like to create something that appeals to a wide audience. Sometimes though, people get stuck in one box with food. They fall back on old favorites because it’s easier than venturing out and trying something new.
I’m guilty of this. I sometimes won’t order things at a restaurant if I think a dish won’t be worth the calories and will just stick with my mundane, ordinary favorite.
That said, I’m always 100 percent in favor of trying something new, especially if it’s bright and beautiful.
My whole philosophy for this colorful Caribbean Coleslaw (and really every dish) was to create something that tastes incredible, visually be drool-worthy and surprise and delight people with something they might not have tried before.
I love to be inspired by cultures around the world and the Caribbean culture has so many dishes that are perfect for summer and the warmer months.
This Colorful Caribbean Coleslaw is a mayo-free coleslaw that’s fruity, fresh and will taste a little decadent. It’s made with all fresh foods and ingredients and combines some of the most tropical fruits around with just a little bit of tang and sweetness.
The fact that you don’t have to turn on the oven, stove or grill to make it is also nice. Its flavors are a perfect companion on hot summer nights or for weekend barbecues.
Grab the full recipe below and make it this weekend! I served it will grilled, Jerk Chicken Skewers and Basmati Rice.
For more summer recipes, click here.
- 3 cups green cabbage
- 3 cups purple cabbage
- 2 large mangos, seeded and chopped into small cubes
- 2 large papayas, seeded and chopped into small cubes
- 1 pineapple, cored and chopped into small cubes
- 1/2 cup sliced almonds
- 1/4 cup fresh parsley
- 3 green onions, chopped
- 3 Tbsp. honey
- 2 Tbsp. Dijon mustard
- 2 Tbsp. lemon juice
- 2 Tbsp. high-quality Extra Virgin Olive Oil
- 2 Tbsp. Brown Sugar
- 1 Tbsp. Red Wine
- 1-1.5 tsp. hot sauce
- 1 tsp garlic, pureed or minced
- 1/2 a jalapeno, diced Leave seeds in or keep them out at your discretion. I always take mine out.
- Combine all dressing ingredients and mix thoroughly. Chill until you’re ready to use.
- Slice your cabbage into thin strips and combine together.
- Cut your mango, papaya and pineapple.
- Mix 1 ½ cups of your fruit with your cabbage and mix well. Set the other ½ of each aside.
- Just before serving, add your dressing to the coleslaw and mix.
- Sprinkle your green onion over the salad.
- Top your salad with the additional fruit, parsley and almond slices to serve. Mix again to combine and get dressing on all ingredients.