Cabbage Salad Recipe (Jamaican-Style)
This Cabbage Salad is crisp, refreshing, and light, with shredded veggies tossed in a simple vinegar dressing. With Jamaican-style flavours, it’s a mayo-free side dish that brightens any meal.
Servings: 6 servings
Equipment
- Large mixing/serving bowl
- Small bowl or jar or dressing
- Grater, mandolin or julienne peeler for veggies
- Salad tongs or large spoon for tossing
Ingredients
- 4 cups Green Cabbage thinly shredded
- 1 lrg Carrot grated
- 1 cup Cherry Tomatoes or grape tomatoes, halved
- 1 cup Tri-Coloured Bell Peppers (red, yellow, green) thinly sliced
- 1 sm Cucumber sliced
- 2 Green Onions thinly sliced, optional, not traditional but adds flavour
Dressing
- 3 tbsp White Vinegar
- 2 tbsp White Sugar
- 1 tbsp Olive Oil
- pinch salt to taste
Instructions
- In a large mixing bowl, combine shredded cabbage, carrot, tomatoes, bell peppers, cucumber, and green onions (if using).
- In a small bowl or jar, whisk together vinegar, sugar, olive oil and a small pinch salt until sugar dissolves. Adjust to taste.
- Pour the dressing over the vegetables and toss well until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow flavours to meld. Serve chilled and enjoy!
Notes
Shred Thinly: Use a sharp knife or mandoline to slice the cabbage as thinly as possible for the best texture. The thinner the cabbage is shredded, the lighter the salad will taste.
Let It Rest: Chilling the salad allows the flavours to develop and the cabbage to soften slightly.
Customize: Adjust the vinegar and sugar ratio to your preference — more sugar for sweetness, more vinegar for tang.