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~Crunchy & Creamy Island-Style Jerk-Seasoned Slaw~

IMG_2407Coleslaw -- creamy and crunchy, sweet, savory and nicely-spiced, coleslaw is a make-my-day side-dish and my favorite sloppy-sandwich topper.  There's more.  By swapping out a few herbs and spices, coleslaw, "the chameleon of side-dishes", any coleslaw recipe can be prepared to complement any cuisine.  How convenient is that.  I came up with this version to serve with Jamaican-style jerk fare.  This simple, lip-smacking recipe has got a bit of coat-your-throat heat.

Herein lies the secret to my jerk-seasoned slaw:

Leave it to the Jamaicans.  I can't think of another exotic-to-me cuisine that does a better job of making my life easier.  I mean, seriously, they've cornered the market on marketing high-quality, bold-flavored dry-spice blends and rubs, wet pastes and marinades, barbecue, steak and hot pepper sauces, etc. -- when it comes to cooking Jamaican fare at home, some of their store-bought time-savers make me ponder why anyone would want to concoct "it" from scratch. Example:  A high-quality jerk barbecue sauce can transform a dollop of mayonnaise into a flavor bomb with one squirt.  Therein lies the secret to the dressing for my jerk-seasoned slaw.

IMG_231914  ounces bagged coleslaw mix

4  ounces bagged matchstick carrots (about 2 cups)

4  ounces very-thinly-sliced (shaved) red onion (about 1 cup)

1  cup mayonnaise, chilled

1/4  cup Jamaican jerk BBQ sauce

1  tablespoon malt vinegar

1  teaspoon mild molasses

1/2  teaspoon Scotch bonnet pepper

6a0120a8551282970b01b7c959048b970bNote about adding pineapple:  I love pineapple as much as anyone, and, occasionally I add 1 1/2 cups diced pineapple to this recipe. It's scrumptious.   That said, pineapple contains an enzyme (bromelian) that is a powerful tenderizer.  Experience has taught that when adding pineapple to this slaw, unless you want coleslaw with a funked-up texture, it needs to be folded in just prior to serving (1-2 hours is ok).  To learn more, read my post ~ Fresh vs. Canned:  How Pineapple Reacts w/Proteins ~. 

IMG_2326 IMG_2326 IMG_2326 IMG_2326~Step 1.  Slice red onion as directed, cut into half-moon shapes, then cut  half-moons into thirds. Set aside.  In a large bowl, whisk together mayonnaise, jerk barbecue sauce, malt vinegar, molasses and Scotch bonnet pepper.  Using a large rubber spatula, fold in coleslaw, carrots and onion.  Cover and refrigerate several hours or overnight.  Overnight is best.  Serve chilled.

Try my Island-Style Jerk-Seasoned Salsa, piled high on...

IMG_2387... my Jerk-Style Chicken & Slaw on Coco Bread Sandwich:

IMG_2371Crunchy & Creamy Island-Style Jerk-Seasoned Slaw:  Recipe yields 5-6 cups coleslaw.

Special Equipment List:  cutting board; chef's knife; whisk; large rubber spatula

IMG_2298Cook's Note:  In Jamaica, they make a dish called coconut rice and peas -- it's usually served as an accompaniment to Caribbean-style chicken- or shrimp- curry dishes and jerk-seasoned meats. This is sort of not it.  This is my twist on it. In my recipe for ~ Island-Style Bejeweled Coconut & Black Bean Rice ~, I substitute black beans for pigeon peas (because I adore black beans), then, at the end, I bejewel it with the sweet flavors of ginger, mango, papaya and pineapple.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)


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