West Indies Salad Recipe

Prepare vegetables

Shred the green and red cabbage thinly and place in a large mixing bowl. Grate the carrots and add to the bowl. Thinly slice the red bell pepper and green onions and add them as well. Chop the cilantro and add to the mixture. If using cucumber or diced fruit (mango or pineapple), prepare and add them now.

Lightly toss the vegetables to combine and set aside while you make the dressing so flavors begin to marry.

Mix dressing

In a medium bowl, whisk together the mayonnaise and plain yogurt (or sour cream) until smooth. Add the apple cider vinegar, fresh lime juice, honey, Dijon mustard, hot pepper sauce, ground allspice, salt, and black pepper. Whisk until fully combined and tasting balanced — adjust honey for sweetness, vinegar or lime for acidity, or hot sauce for heat.

Taste and adjust seasoning. The dressing should be creamy, slightly tangy, and have a mild warming spice note from the allspice and hot sauce.

Combine salad and dressing

Pour about two-thirds of the dressing over the shredded vegetable mixture and toss thoroughly to coat. Let the salad sit for 10–15 minutes to allow the dressing to soften the cabbage and meld flavors. If the salad seems dry, add remaining dressing a little at a time until you reach the desired creaminess.

If using optional garnishes (toasted pumpkin seeds or toasted coconut flakes), sprinkle them on top just before serving for texture and flavor contrast.

Adjust final seasoning with additional salt, lime juice, or hot sauce to taste. Serve chilled or at cool room temperature.