Island Style Coleslaw Recipes

HAWAIIAN COLE SLAW

Steps:

• Mix coleslaw mix, pineapple, and onion together in a bowl.
• Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.

CARIBBEAN ISLAND COLESLAW

Steps:

• Place the first 5 ingredients in a serving bowl. In a small bowl, combine remaining ingredients. Pour over slaw mix; toss to coat. Refrigerate until serving.

ASIAN STYLE SLAW

Steps:

• Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
• Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

EASY CARIBBEAN ISLAND COLESLAW

Steps:

• 1. Mix all ingredients together well in a bowl. Refrigerate for at least 4-8 hours. The longer it sits in the refrigerator. The better it will be. It would be great to make this and let it sit overnight before serving the next day.
• 2. Mix well before serving !

12-SECOND COLESLAW

Steps:

• Stir cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt together in a bowl with a fork until evenly mixed.

VINEGAR SLAW RECIPE

Steps:

• Remove the outer leaves from the cabbge and slice it in half, lengthwise, through the core. Remove the core from each half. If your head is on the larger side, cut each half in half again. Finely slice/shred the cabbage with a large sharp knife. Put in a large salad bowl.
• Peel and halve the onion. Remove the core and very thinly slice. Add to the bowl. Note: If your onion is large, don't use the whole thing.
• Whisk the dressing ingredients together and taste it to adjust any of them to your particular liking.
• Toss the slaw with enough dressing to moisten everything, but not drown it. You may not need it all. Add more salt and pepper if you like.
• Serve right away, or chill the slaw until needed.

ISLAND-STYLE COLESLAW

Steps:

• In large bowl, combine mayonnaise, lime juice, sugar, mustard, ginger, salt and pepper. Add cabbage, carrot, onion and parsley; mix well. Chill for at least 1 hour before serving.

CLASSIC CREAMY COLESLAW

Steps:

• For dressing, in a large bowl combine first six ingredients (through celery seeds).
• Add cabbage, carrots, and green onions; stir to coat. Cover and chill at least 2 hours (up to 24 hours). Stir before serving.

QUICK THOUSAND ISLAND SLAW

Steps:

• Combine all ingredients in a large bowl and toss to combine.
• Combine all ingredients in a large bowl and toss to combine.

THOUSAND ISLAND SLAW WITH CHICKEN

Steps:

• Remove chicken meat from bones and shoured or slice.
• Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add coleslaw mix and stir to coat. Transfer to a shallow serving dish and top with chicken.

BIG JAKE'S ISLAND COLESLAW

Steps:

• Shred the green cabbage in a food processor fitted with the straight blade and transfer to a large bowl. Shred the red cabbage, then rinse to prevent the color from running; combine with the green cabbage. Cut the carrot into matchsticks and add to the bowl. Toss to combine and set aside.
• Pour the yogurt into a separate bowl and whisk in the sugar, then whisk in the mayonnaise and caraway seeds until well-combined. Toss the slaw very well again, then pour some of the dressing over the slaw and add the raisins; toss to mix well (save the rest of the dressing for another use). Cover the bowl and chill 30 minutes. Toss again and serve.

COLESLAW - BAHAMIAN STYLE!

Steps:

• 1. Make Basic Dressing and allow to cool.
• 2. Combine all ingredients for the Bahamian Style Coleslaw Dressing and blend with a wire whisk or in a food processor.
• 3. Core cabbage and finely shred with sharp knife (don't chop).
• 4. Grate carrots, if they are large, or finely slice if they are small.
• 5. Mix to taste with dressing.