Bajan Coleslaw

Name: Bajan Coleslaw
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 6 servings
Cuisine: Barbadian
Ingredients: Half a green cabbage, finely shredded; 2 carrots, grated; 1 small onion, thinly sliced; 3 tbsp white vinegar; 2 tbsp vegetable oil; 1 tbsp sugar; 1 tsp mustard; Salt and pepper to taste; 1 Scotch bonnet pepper, minced (optional)

Coleslaw (BAY-jan KOLE-slaw)

Barbadian Vinegar-Based Coleslaw

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 100 kcal

A tangy, crunchy coleslaw made with shredded cabbage, carrots, and onion dressed in a light vinegar-based dressing rather than heavy mayonnaise.

Nutrition & Info

Protein 2.0g

Carbs 14.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large bowl grater whisk

Presentation Guide

Vessel: serving bowl

Garnishes: shredded carrot on top

Accompaniments: fried chicken, fish cakes, cutters

Ingredients

Half a green cabbage, finely shredded
2 carrots, grated
1 small onion, thinly sliced
3 tbsp white vinegar
2 tbsp vegetable oil
1 tbsp sugar
1 tsp mustard
Salt and pepper to taste
1 Scotch bonnet pepper, minced (optional)

Instructions

1
Shred cabbage finely, grate carrots, and thinly slice onion. Combine in a large bowl.
2
Whisk together vinegar, oil, sugar, mustard, salt, and pepper to make the dressing.
3
Add minced Scotch bonnet if using for a spicy kick.
4
Pour dressing over vegetables and toss well to coat everything evenly.
5
Refrigerate for at least thirty minutes before serving to let flavors meld.

💡

Did You Know?

Bajan coleslaw is always vinegar-based rather than creamy, which keeps it refreshing in the tropical heat.

Chef's Notes

Equipment Tips

large bowl
grater
whisk

Garnishing

shredded carrot on top

Accompaniments

fried chicken, fish cakes, cutters

The Story Behind Bajan Coleslaw

Bajan coleslaw reflects the practical Barbadian approach to side dishes: light, refreshing, and perfectly suited to the tropical climate. Unlike the heavy mayonnaise-based coleslaws common in North America, the Barbadian version uses a tangy vinegar dressing that complements fried fish and chicken without weighing down the meal. The optional addition of Scotch bonnet pepper adds the characteristic Bajan heat.

🕐 Traditionally enjoyed accompaniment to fried foods 📜 Origins: Modern Barbadian

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