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Home > RECIPES > Lunch/Brunch/Dinner > Jamaican Coleslaw

Jamaican Coleslaw

Jamaican Coleslaw with Victoria Taylor’s Cinnamon Chile Rub

This is such a fun recipe and a little unexpected. The slaw really shows off the sweet/spicy balance of this blend. Next time you make coleslaw, try this version. I think you are going to love it. For this recipe you will need:

  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • ¼ cup shredded carrot
  • ½ cup chopped pecans
  • ½ cup mayonnaise
  • 1 Tbsp. sugar
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. Maine-ly Drizzle's Cinnamon Chile Rub

Combine the cabbage, carrots, and nuts in a large bowl and set aside. In a small bowl mix together the mayonnaise, sugar, cider vinegar and Cinnamon Chile Rub. Spoon the wet mixture over the cabbage mixture and toss well. Cover and refrigerate for at least 30 minutes before serving.