Caribbean Slaw Recipe

Prepare and shred cabbages: remove any tough outer leaves. Cut the green and purple cabbages into quarters, remove core, and slice very thinly to yield about 5 cups combined.

Prepare vegetables and mango: peel and shred or julienne the carrot; thinly slice the red bell pepper and green onions; dice the mango into small uniform pieces; chop the cilantro. Combine shredded green cabbage, purple cabbage, carrot, bell pepper, green onions, cilantro and mango in a large mixing bowl.

Lightly toss the vegetables together so they are evenly distributed and stay crisp while you make the dressing.

Whisk the dressing

In a medium bowl or jar, add Greek yogurt or mayonnaise, lime juice, orange juice, olive oil, honey, Dijon mustard, grated ginger, minced garlic, ground allspice, hot sauce or finely minced Scotch bonnet (if using), salt and black pepper.

Whisk vigorously or close the jar and shake until the dressing is smooth and emulsified. Taste and adjust: add more honey for sweetness, more lime for brightness, or a pinch more salt. If the dressing is too thick, stir in 1–2 teaspoons of water or more orange juice to reach a pourable consistency.

Pour the dressing over the slaw base. Start with about three quarters of the dressing, then toss thoroughly to coat. If the slaw seems dry, add the remaining dressing gradually until you reach desired creaminess.

Let the slaw rest for 10–15 minutes at room temperature (or chill for 20–30 minutes) to allow flavors to meld, but not so long that vegetables lose crunch. Taste and correct seasoning with salt, pepper, or a squeeze of lime.

Transfer to a serving bowl. Sprinkle toasted pumpkin seeds or toasted coconut flakes on top for texture if using. Serve with lime wedges on the side.