4 heaped cups green cabbage , finely shredded
2 cups shredded carrot (2 – 3 carrots)
1 1/2 cups diced pineapple , 1cm / 1/2″ cubes (fresh or canned in juice) (Note 1)
3/4 cup raisins (or sultanas)
Jamaican Slaw Dressing:
3 tbsp yellow mustard , American or other (Note 2)
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
1 tbsp jalapeño , deseeded, finely minced
1/4 cup green onion , finely chopped (Note 3)
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
Dressing: Shake ingredients in a jar until combined.
Wilt: Place all the Slaw ingredients in a large bowl. Pour over Dressing and toss. Leave to wilt for at least 1 hour.
Serve: Toss well to coat in the juices & dressing pooled at the bottom of the bowl. Transfer to bowl and serve!
1. Pineapple – Fresh is fabulous if you can get your hands on really ripe ones. Else, use canned in juice (not syrup, too sweet).
2. Mustard – You want the bright yellow stuff! I use American mustard which is not spicy. Don’t use hot English mustard – it will be WAY too spicy! Dijon and other smooth mustards will work as well but the dressing colour won’t have the same (tropical!) vibrant yellow colour.
3. Green onion – To finely chop green onion, finely slice then run your knife through to finely chop.
4. LEFTOVERS – Keeps well for a day, after this the pineapple tends to get a bit soft (in my opinion) but is still very tasty!
MAKE AHEAD – Toss slaw together except the pineapple. Will keep well like this for 2 days in the fridge. Then add the pineapple before serving.