Salad: United States – U.S. Virgin Islands – Caribbean Coleslaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 6 cups (approx. 12 oz / 340 g) shredded green cabbage
- 1 1/2 cups (approx. 6 oz / 170 g) shredded carrots
- 1 medium red bell pepper, thinly sliced — about 1 cup (approx. 5 oz / 150 g)
- 3 scallions (green onions), thinly sliced — about 3 oz (approx. 85 g)
- 1/4 cup (60 ml) fresh lime juice (from about 2–3 limes)
- 2 tbsp (25 g) granulated sugar
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) vegetable oil or light olive oil
- 1 tbsp (15 ml) apple cider vinegar (optional, for extra tang)
- 1/2 small scotch bonnet pepper, seeded and minced (about 5 g) — use 1/4–1/2 for mild heat or omit
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (about 15 g) chopped fresh cilantro (optional)
- 1 tsp (2 g) lime zest (optional, for extra brightness)

Instructions

Short Description:
A bright, tangy Caribbean-style coleslaw of shredded cabbage and carrots dressed with lime, sugar, and a touch of heat from local hot pepper for a lively side salad. Crisp vegetables and a creamy, slightly sweet dressing make it a cooling counterpoint to spicy island mains.

Regional Notes:
This U.S. Virgin Islands variation emphasizes fresh lime juice and sugar in the dressing rather than heavy vinegar, and often includes a small amount of local hot pepper (scotch bonnet) for a quick spicy kick. Compared with American supermarket slaws, it leans brighter and more citrus-forward, with optional scallions and cilantro for a Caribbean herb note.

1. In a large bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, and sliced scallions.
2. In a medium bowl or jar, whisk together the lime juice, sugar, mayonnaise, vegetable oil, and apple cider vinegar (if using) until smooth and the sugar is mostly dissolved.
3. Stir in the minced scotch bonnet (use less or omit to control heat), lime zest (if using), salt, and black pepper into the dressing. Taste and adjust sugar or salt to balance the lime’s acidity and pepper heat.
4. Pour the dressing over the vegetables and toss thoroughly to coat. Mix in the chopped cilantro if using.
5. Let the coleslaw rest in the refrigerator for at least 30 minutes to allow flavors to meld; toss again just before serving. Adjust seasoning if needed.