Island Slaw Recipe

Prepare cabbage

Remove outer wilted leaves from cabbages. Quarter the green and red cabbages, remove cores, then thinly slice or shred to yield about 6 cups combined. Place shredded cabbage in a large mixing bowl.

Add vegetables and fruit

Peel and shred the carrot and add to the bowl. Dice fresh pineapple into small, bite-sized pieces and add. Add diced red bell pepper, sliced green onion, chopped cilantro, and minced jalapeño. Toss gently to combine so ingredients are evenly distributed.

Optional step to soften: if you prefer a softer slaw, sprinkle 1 teaspoon of salt over the shredded cabbage, toss, let sit 10 minutes, then squeeze out excess moisture with your hands or a clean kitchen towel before proceeding.

Whisk wet ingredients: In a medium bowl, combine mayonnaise and Greek yogurt until smooth. Add fresh lime juice, honey, apple cider vinegar, Dijon mustard, and olive oil. Whisk until fully emulsified.

Season dressing: Stir in ground ginger, ground allspice, salt, and black pepper. Taste and adjust sweetness or acidity — add up to 1 tablespoon more honey for sweetness or 1 teaspoon more lime juice for brightness.

If you prefer a thinner dressing, whisk in 1 to 2 tablespoons of cold water; if you want it creamier, chill for 15 minutes to let flavors meld.

Combine: Pour the dressing over the prepared slaw in the large bowl. Using tongs or two large spoons, toss thoroughly so every piece of cabbage is lightly coated. Scrape sides and bottom to ensure even distribution.

Rest time: Cover and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to meld and the slaw to soften slightly. If reserved salt-step was used, no additional resting for liquid is required beyond flavor melding.

Final adjustment and serve: Before serving, taste and adjust seasoning with salt, pepper or a squeeze of lime if desired. Garnish with a few extra cilantro leaves and a sprinkle of chopped green onion. Serve chilled as a side for grilled fish, pork, jerk chicken, or as a topping for fish tacos.