Jamaican Jerk Cabbage Salad
Sweet pineapple with a citrusy dressing spiked with Jamaican Jerk seasonings take cabbage to the Caribbean.
I made this to accompany the Kitchen Tapestry recipe for Jamaican Pork Roast with Pickapeppa Gravy to round out the Caribbean Island theme. It requires fresh pineapple, which we can usually find prepared in our grocer’s produce section. You want the fresh taste and texture of a recently cut whole pineapple and canned will not be a suitable substitute.
Jamaican Jerk Cabbage Salad
Yield: 4-6
Sweet pineapple with a citrusy dressing spiked with Jamaican Jerk seasonings take cabbage to the Caribbean.
Ingredients
For the Cabbage Salad
- 10 oz package Angel Hair Cabbage (like, Dole or Fresh Express)
- 1/2 large red bell pepper, diced
- 2 green onions, finely chopped
- 3/4 cup fresh pineapple, cut into 1" cubes
For the Jerk Dressing
- 2 fresh limes zested and juiced
- 1 tsp buckwheat honey
- 1/4 tsp Jerk seasonings (like Spice Islands)
- 1/4 tsp powdered English mustard (like, Coleman's)
- 1/4 tsp kosher or sea salt
- 7-8 grinds freshly cracked black pepper
- 1/2 cup avocado oil
Instructions
- Mix the cabbage, red bell pepper, green onion and pineapple in a mixing bowl and refrigerate until ready to serve.
- In the meantime, mix the lime zest, lime juice, Jerk seasonings, powdered mustard, buckwheat honey in another mixing bowl and whisk well to combine.
- Slowly add the avocado oil, allowing an emulsion to develop.
- Season with salt and pepper and allow to sit at room temperature at least an hour before combining with the cabbage salad.
- At the last minuted before serving, toss the cabbage salad with the dressing and serve in chilled salad bowls.
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