This recipe for West Indian coleslaw or Virgin Islands coleslaw is inspired by my island home of St. Thomas, Virgin Islands and is absolutely delicious. I’ve had people come to my home to eat and say “I don’t like coleslaw”, and then leave as coleslaw converts.
The only thing is, growing up in the Caribbean; I always had to grate the cabbage and carrots by hand using what’s know as a box or hand grater. These days you can just by a bag of cabbage/carrot slaw mix and everything from that point is easy. Although, I will say from a flavor stand point, I prefer my Virgin Islands coleslaw made using freshly grated cabbage and carrots.
From a mom of two young kids stand point…I prefer to buy the bagged stuff.
And no, there is no fancy tropical fruit in this but, if you order have coleslaw in the Virgin Islands, this is exactly what you’ll get.
From a dietary stand point, this West Indian coleslaw is naturally gluten free.
So creamy and delicious this coleslaw recipe is a fan favorite. Even though I no longer live in the Virgin Islands, I always smile to myself every April (Carnival time), Thanksgiving and Christmas when Google tells me that there is an uptick in blog visitors looking for this recipe.
Try my Virgin Islands coleslaw recipe and see what you think.
Virgin Islands or West Indian ColeslawPrint
Sexy Summer Sides (Caribbean Coleslaw)
If you choose you can grate 2 cabbages and 1 carrot by hand instead of buying the slaw mix
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 6-8 1x
- Category: Summer
- 14 oz classic slaw mix (cabbage & carrots)
- 2 tbsp white vinegar
- 1/2 cup mayo
- 3/4 cup raisins
- 2 tbsp sugar (or according to taste)
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
- Add all ingredients to cabbage and carrots in large bowl
- Mix well
- Refrigerate for at least 1 hours before serving
- Serve chilled
Also, try my recipe for Caribbean Ginger Beer.
Read these other Virgin Islands posts
Did you enjoy this recipe? There are lots more where that came from.
Original published: May 27, 2013. Latest update 4/2018.