Spicy Jerk Coleslaw
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Get ready to spice up your meal with a vibrant twist on a classic favourite! This spicy jerk coleslaw combines the crunchiness of fresh cabbage, carrots, and bell peppers with the bold flavors of our Jamaican Jerk & Scotch Bonnet hot sauce, delivering a delightful kick to your palate. Perfect as a side dish, a zesty topping for tacos, or a refreshing salad on its own, this coleslaw isn't just a feast for the eyes but also a burst of flavor that will elevate any dish. Whether you’re hosting a barbecue or simply looking for a unique addition to your weeknight dinner, this recipe is sure to impress. Let’s dive in and create a coleslaw that’s as exciting as it is delicious!
Ingredients:
For the Slaw:
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1 bell pepper (red or yellow), thinly sliced
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Jerk & Scotch bonnet hot sauce (adjust to taste)
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
Directions:
- Prepare the Vegetables: In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, bell pepper, and green onions. If you're using cilantro, add it here as well.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, jerk hot sauce, apple cider vinegar, lime juice, and honey until smooth. Taste and adjust the seasoning with salt and pepper.
- Combine: Pour the dressing over the shredded vegetables. Toss well to ensure everything is coated evenly.
- Chill: Cover the coleslaw and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld and the coleslaw to become crisp.
- Serve: Serve chilled as a side dish or topping for tacos, burgers, or sandwiches. Enjoy the spicy kick!
Feel free to adjust the amount of jerk hot sauce to suit your spice preference!