This vibrant coleslaw adds delicious freshness to any dish!
The tropical sweetness and subtle zing make it pretty irresistible!
The first time I made this, I thought I’d have just a little helping before making dinner and then I’d save the rest for lunch the following day.
But it was so yummy that I just ate the entire bowl (almost 8 cups of raw veggies) in one sitting. Although unexpected, it felt great! It left me feeling full, yet light and energized.
If you’re a pretty clean eater with little SOS (sugar, oil, and salt) in your diet, there’s no doubt you’ll be going back for seconds, and maybe thirds, with zero guilt!
Serve this Caribbean Coleslaw as a simple side to rice and beans, or get a little more creative and use it as a fixing for tacos, veggie burgers, or even a vegan poke bowl (recipe coming soon!).
Whether you enjoy it as a bright, crunchy salad or coleslaw, you can’t go wrong with this tropical delight!
SOS-Free Caribbean Coleslaw
Recipe by Katie Mae
Makes 2 servings | Ready in 10 minutes | Stores 5–6 days in the fridge (without nuts)
2 Medjool dates, pitted and diced*
¼ cup water*
2 tablespoons stoneground mustard
2 tablespoons lemon juice and/or apple cider vinegar (I like one of each)
½ tablespoon Caribbean Hot Pepper Sauce**
½ teaspoon garlic granules
3 cups shredded Napa or green cabbage
3 cups shredded red cabbage
1½ cups shredded carrots
1 ripe mango, peeled and thinly sliced
3 scallions, diced
½ cup sliced or crushed almonds
- In a blender, combine the dates, water, mustard, vinegar, lemon juice, Hot Pepper Sauce, and garlic granules. Blend until creamy.
- Add both cabbages, carrots, mango, and scallions to a large salad bowl, and toss.
- Add the dressing to the bowl. Toss again so the salad is evenly coated with the dressing.
- Serve the salad, and then sprinkle the almonds over the individual servings. This way if there’s leftover salad, you can store it without the almonds getting soft.
*If you’re not using a high-powered blender, then soak the dates in ½ cup of hot water before prepping your vegetables. Blend the dressing last so the dates have had time to soften.
**If you don’t have the Caribbean Hot Pepper Sauce, you can substitute ½ of a habanero pepper (or less!) AND either ¼ cup of fresh mango/pineapple, or 2 tablespoons dried.
Likewise, the dates can be substituted with either ¼ cup of fresh mango/pineapple, or 2 tablespoons dried.