This vegan Jamaican coleslaw combines creamy dressing with spice, acidity, and crunch for a bold Caribbean-style side. It pairs well with jerk dishes and benefits from resting time, making it ideal for prepping ahead and serving with shared meals.
Ingredients
- 1 med head cabbage finely shredded
- 2 med carrots grated
- 1 small scotch bonnet pepper seeds removed, finely chopped
- ½ cup vegan mayonnaise
- 1 tbsp white vinegar
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tsp ground ginger
- 1 tsp ground allspice
- Pinch of ground nutmeg
- Pinch of salt to taste
Instructions
- In a large mixing bowl, combine the shredded cabbage, grated carrots, red onion, and chopped scotch bonnet. Set aside.
- In a small bowl, whisk together the vegan mayo, vinegar, lime juice, brown sugar, ginger, allspice, nutmeg, and a pinch of salt until smooth.
- Pour the dressing over the cabbage mixture and toss everything together until evenly coated.
- Cover and refrigerate for at least 1 hour to let the flavors develop.