If you’re looking to brighten up your meal with a burst of sweet, tangy, and slightly spicy flavors, the Jamaican Pineapple Raisin Slaw Recipe is your new best friend. This vibrant slaw combines crisp green cabbage and shredded carrots with juicy pineapple and plump raisins, all brought together by a lively mustard and apple cider vinegar dressing with a hint of jalapeño kick. It’s a refreshing, colorful side that adds just the right amount of tropical flair and texture to any plate, making it perfect for everything from casual barbecues to weeknight dinners.
Ingredients You’ll Need
Creating this Jamaican Pineapple Raisin Slaw Recipe is as simple as grabbing fresh, vibrant ingredients that each play a special role in balancing texture and flavor. From crunchy cabbage to sweet pineapple and that little spicy jab of jalapeño, every element is essential for this dish to shine.
- 4 heaped cups green cabbage: Finely shredded for that signature slaw crunch and freshness.
- 2 cups shredded carrot: Adds a subtle sweetness and vibrant orange color that pops.
- 1 1/2 cups diced pineapple: Use fresh or canned in juice, cut into 1cm cubes for sweet juiciness.
- 3/4 cup raisins: Or sultanas, to lend bursts of chewy sweetness that contrast beautifully with the crisp veggies.
- 3 tbsp yellow mustard: American style works best for that tangy, sharp depth in the dressing.
- 1/3 cup apple cider vinegar: Brings a zesty brightness and balances the sweetness perfectly.
- 1/3 cup extra virgin olive oil: Adds richness and helps marry the flavors together smoothly.
- 1 tbsp jalapeño: Deseeded and finely minced for a subtle heat that wakes up the palate without overpowering.
- 1/4 cup green onion: Finely chopped to add a gentle onion bite and fresh green pops of color.
- 1/2 tsp cooking/kosher salt: Essential to enhance all the flavors in the slaw.
- 1/4 tsp black pepper: Just enough for a mild peppery lift in every bite.
How to Make Jamaican Pineapple Raisin Slaw Recipe
Step 1: Prepare the Dressing
Start by shaking together the yellow mustard, apple cider vinegar, olive oil, jalapeño, salt, and black pepper in a jar. This simple combination creates a tangy, slightly spicy dressing that perfectly binds all the ingredients without weighing the slaw down.
Step 2: Combine and Wilt the Slaw
In a large bowl, toss the shredded cabbage, shredded carrot, diced pineapple, raisins, and chopped green onions together. Pour the dressing over this vibrant mix and give everything a thorough toss. Then, let the slaw sit for at least one hour to allow the cabbage to gently wilt and the flavors to meld beautifully.
Step 3: Serve with Love
Before serving, toss the slaw again to make sure every bite is coated with the delicious dressing and the flavorful juices that have settled at the bottom. Transfer to a serving bowl, and get ready to enjoy one of the most delightful side dishes you’ve experienced!
How to Serve Jamaican Pineapple Raisin Slaw Recipe
Garnishes
Sprinkle some fresh chopped cilantro or a few toasted coconut flakes on top to add an extra pop of color and a subtle tropical aroma. For a little crunch, you can also add crushed toasted peanuts or cashews—both work wonderfully with this slaw.
Side Dishes
This Jamaican Pineapple Raisin Slaw Recipe pairs exceptionally well with spicy jerk chicken, grilled seafood, or even sizzling plantains. It’s also fantastic alongside pulled pork sandwiches or as a cooling contrast to rich, spicy curries.
Creative Ways to Present
Try serving the slaw inside hollowed-out pineapple halves for an eye-catching presentation. You can also pile it atop crunchy tacos or stuff it into pita pockets with grilled meats for a tasty and colorful twist on casual favorites.
Make Ahead and Storage
Storing Leftovers
Keep your Jamaican Pineapple Raisin Slaw in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time, but it’s best enjoyed fresh for optimal crunch.
Freezing
This slaw doesn’t freeze well because the fresh cabbage and pineapple will become mushy upon thawing, so it’s best to prepare it fresh or consume leftovers within a few days.
Reheating
Since this is a cold slaw, reheating is not recommended. If you want to serve it alongside warm dishes, simply take it out of the fridge a little before serving to reach a refreshing cool-room temperature.
FAQs
Can I substitute the pineapple with another fruit?
Absolutely! While pineapple is classic for that tangy sweetness, mango or apple chunks can also add delightful flavors, just keep in mind their texture and moisture content might affect the slaw’s consistency.
Is there a way to make this slaw less spicy?
Yes! Simply reduce or omit the jalapeño for a milder slaw. You can also leave the seeds in but rinse the jalapeño pieces before adding for a gentler heat.
Can I use a different type of vinegar?
Apple cider vinegar is preferred for its mild fruity tang, but white wine vinegar or rice vinegar can work nicely too — they might just shift the slaw’s flavor profile slightly.
How long can I let the slaw wilt before serving?
At least one hour is ideal to soften the cabbage just enough without losing it’s crunch. You can prepare it a day ahead, but keep it refrigerated and check the texture before serving.
Is this slaw gluten-free?
Yes! All the ingredients in the Jamaican Pineapple Raisin Slaw Recipe are naturally gluten-free, making it a safe and delicious choice for gluten-sensitive eaters.
Final Thoughts
If you want a side dish that bursts with sunshine in every bite and complements so many different meals, you simply have to try this Jamaican Pineapple Raisin Slaw Recipe. It’s vibrant, easy to prepare, and beautifully balances sweet, tangy, and spicy flavors that will make it a new favorite at your table.
Print
Jamaican Pineapple Raisin Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including wilting time)
- Yield: 5 to 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Jamaican, Caribbean
- Diet: Vegetarian
Description
A vibrant and tangy Jamaican Slaw featuring finely shredded cabbage, shredded carrot, sweet pineapple, and raisins, all tossed in a zesty mustard and apple cider vinegar dressing with a hint of jalapeño heat. This refreshing, no-cook salad wilts gently to meld flavors, making it a perfect side dish for Caribbean-inspired meals or summer gatherings.
Ingredients
Slaw Ingredients
- 4 heaped cups green cabbage, finely shredded
- 2 cups shredded carrot (approximately 2 – 3 carrots)
- 1 1/2 cups diced pineapple, 1cm (1/2 inch) cubes (fresh or canned in juice)
- 3/4 cup raisins or sultanas
- 1 tbsp jalapeño, deseeded and finely minced
- 1/4 cup green onion, finely chopped
- 1/2 tsp kosher or cooking salt
- 1/4 tsp black pepper
Dressing Ingredients
- 3 tbsp yellow mustard (American or other)
- 1/3 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
Instructions
- Make the Dressing: Combine the yellow mustard, apple cider vinegar, and extra virgin olive oil in a jar. Shake vigorously until all ingredients are thoroughly mixed and emulsified, creating a smooth, tangy dressing.
- Prepare the Slaw: In a large bowl, add the finely shredded green cabbage, shredded carrot, diced pineapple, raisins, minced jalapeño, and chopped green onion. Pour the prepared dressing over the ingredients.
- Toss and Wilt: Toss the slaw ingredients thoroughly to coat them evenly with the dressing. Allow the mixture to wilt and marinate for at least 1 hour at room temperature, which softens the cabbage and melds the flavors beautifully.
- Serve: Give the slaw a final toss, ensuring the dressing and juices are well distributed. Transfer to a serving bowl and enjoy as a refreshing side dish.
Notes
- Note 1: Using fresh pineapple will add brightness, but canned pineapple in juice works perfectly well too for sweetness and convenience.
- Note 2: American yellow mustard provides a classic tang and color, but feel free to use your favorite variety.
- Note 3: Green onions add a mild onion flavor and freshness; make sure to chop them finely for even distribution.
