The perfect side to an array of Trinidadian dishes
Trinidad-style coleslaw has become a traditional side dish for locals with recipe variations including and excluding mayonnaise.
In this version shredded cabbage and carrots get a touch of sweetness from a tangy dressing combining apple cider vinegar, honey, Dijon mustard, and a little mayo to add a touch of delicious creaminess.
Trini coleslaw recipe
How to eat Trinidad Coleslaw
Great served alongside Pelau, a famous national dish of rice, meat, and peas, or this ridiculously juicy and delicious Trinidad Stewed Chicken, recipe here.
If you want to experience the full extent of pleasure eating a Traditional Trinidad meal then nothing tops it off better than a large jug of rum punch, recipe here
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Trinidad Coleslaw Recipe
Trinidad Coleslaw Recipe
Shredded cabbage and carrots get a touch of sweet from a delicious dressing combining apple cider vinegar, honey, Dijon mustard and a touch of mayo to add a touch of delicious creaminess.
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Servings: 4 – 6
Ingredients
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp mayo
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 250g red cabbage
- 250g white cabbage
- 2 medium carrots
Instructions
- Combine apple cider vinegar, honey, Dijon mustard and mayo, set aside.
- Shred white and red cabbage thinly using a mandolin or a knife. Grate carrots with a box grater.
- Using a large bowl, toss cabbage and carrots with coleslaw dressing until well combined. Taste and season with salt as needed.
- Serve immediately or chill in the fridge until needed.
Trinidad Rum Punch is made using Angostura Bitters
