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Caribbean Coleslaw

Caribbean Coleslaw is the perfect summer side for all your warm nights and weekend barbecues. No cooking is required and the fruit, fresh flavors pair perfectly with a little unexpected tanginess. It's a delicious dish that will become your summer party go-to. 
5 from 21 votes
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Course: Side Dish
Cuisine: Caribbean
Keyword: caribbean coleslaw, coleslaw
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10
Author: Rachel Quenzer


Slaw Ingredients

  • 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

Dressing Ingredients

  • 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.