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Earth Eats: Real Food, Green Living

Get Out And Grill: Caribbean Coleslaw

This Caribbean Coleslaw is not one of those heavy mayonnaise-based coleslaws. It's very light and a great choice for your next summer potluck.

Caribbean coleslaw

Photo: Rashad Mammadov/WFIU

This Caribbean coleslaw includes fresh cabbage and carrots harvested from my garden.

This spunky Caribbean coleslaw uses fresh-picked red and white cabbage.

Caribbean Coleslaw


  • 1/4 cup honey
  • 1/2 cup cider vinegar
  • 1 lemon, juiced
  • 1 tablespoon cumin seeds, toasted in a dry saute pan until lightly smoky
  • 1 tablespoon curry
  • 1/2 cup olive oil
  • 1/2 jalapeno, minced
  • 1/2 head red cabbage, cut chiffonade (thin ribbons)
  • 1/2 head savoy cabbage, cut chiffonade (thin ribbons)
  • 2 large carrots, cut julienne (in thin strips)
  • 1 red onion, minced
  • 1 bunch cilantro, very roughly chopped, use stems, too
  • salt and cracked black pepper to taste

Cooking Directions

  1. Whisk honey, cider, lemon juice, cumin, curry, olive oil, and jalapeno together.
  2. Toss with cabbage, carrot, and onion and marinate for at least 2 hours.
  3. Just before serving, add cilantro and season to taste.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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