Welcome back to Jamaican week! It’s Jamaican week here on RecipeTin Eats! A week where I’m sharing a set of recipes so you can enjoy a Jamaican-themed dinner in the comfort of your own home! Here’s the menu: Today’s Jamaican Slaw and Jamaican Coconut Rice and Peas was featured as side dish with the Jamaican Jerk Fish recipe I shared on the weekend: CHECK OUT THAT JERK SEASONING CRUST on the Jerk Fish!! It’s nuts how good it is – and how simple it is to make! Distracted. Time to get back to today’s recipe – Jamaican Slaw!
Jamaican Slaw
Trust Jamaicans to take the classic coleslaw in all its creamy mayo-laden glory and turn it into a (healthier!) gloriously tropical side salad. It’s tangy and vibrant, with little bursts of fresh juicy sweetness from pineapple as well as chewy sweetness from raisins. Finely sliced cabbage and shredded carrot are familiar slaw players, but that’s about it. The Jamaican slaw dressing is mayonnaise free, has a hint of warmth from jalapeño, freshness from finely chopped green onion, and owes its bright yellow colour (plus some of its tang) to this magical ingredient: Yes, that’s right folks. Your hot dogs’ best friend – basic yellow mustard – is the secret ingredient in Jamaican Slaw. AND WE LOVE IT!
What goes in Jamaican Slaw
Well, I’ve already revealed the secret ingredient, so this section is going to be rather dull, isn’t it??? 😂 Nevertheless, I shall plough on.
The dressing
Yellow mustard – The secret ingredient! Provides flavour, tang, bright yellow colour and thickens the dressing. I use mild American yellow mustard. Any yellow mustard will be fine but steer clear of Hot English Mustard – too spicy! Dijon Mustard will also work just fine (but is more expensive, you’ll use most of a standard size jar). Apple cider vinegar – An excellent all-rounder fairly smooth vinegar. Olive oil – Use extra virgin olive oil if you have it, otherwise just ordinary olive oil. Green onions – Finely chopped, for fresh oniony flavour. Jalapeño – For a hum of authentic Jamaican warmth! Feel free to skip it or reduce the quantity.
The slaw
Cabbage – Just your everyday green cabbage. Carrot – Peeled then shredded using a standard box grater. Pineapple (see below) – Fresh if it’s ripe, otherwise canned is fine! Raisins – Or sultanas. A traditional inclusion in Jamaican slaw, and I love it!
How to make Jamaican Slaw
An essential step with any slaw is to set it aside to give the cabbage time to wilt so it becomes floppy and juicy. That’s the way slaw is supposed to be! Nobody wants slaw with pokey bits of cabbage sticking out everywhere! See how the cabbage is flopping and sagging rather than like twigs poking out in all directions? Floppy is what we want. Side salad for our Jamaican feast to accompany the Jerk Fish, done. Now, if you haven’t already, pop over and get the Jamaican Coconut Rice and Peas recipe. It’s so good!! I could absolutely just eat a big bowl of that rice for dinner. And to complete your Jamaican feast, rum and raisin ice cream without an ice cream maker! This is one of those recipes I deem to be something money-can’t-buy because it has real rum flavour that you just won’t get in tubs from the shops. I really hope you try it! – Nagi x
Watch how to make it
Disappointed that I couldn’t find a ripe pineapple on the day I filmed this. But, I survived.
Life of Dozer
It’s Jamaican week. Let me amuse myself. (Related photo in Life of Dozer in Jamaican Coconut Rice and Peas…. it’s even better!)
