Caribbean Slaw with Lime and Thyme
A Caribbean table almost always has a bowl of something cool and sharp to cut through the spiced, stewed heat of the main dishes, and a lime-dressed slaw is one of the most common. This one skips the mayonnaise that has crept into many modern versions and leans instead on the flavors that define island cooking: fresh thyme, warm allspice, bright lime, and the floral fire of a Scotch bonnet, which a habanero matches closely. Massaging the shredded cabbage in lime and cider vinegar is the move that makes it work without salt, softening the leaves just enough to take on seasoning while keeping their snap. It is naturally coconut-free, keeps its crunch for hours, and is as at home next to a pot of stewed beans as it is on a plate at a barbecue.
Ingredients
- 1/2 head green cabbage, cored and finely shredded, about 6 cups
- 2 Carrots, grated
- 1 Bell pepper, red, thinly sliced
- 3 Scallions, thinly sliced
- 1/4 cup Cilantro, chopped
- 1 tsp Thyme, fresh leaves
- 1/4 tsp Allspice, ground
- 1/4 Habanero, seeded and very finely minced, or to taste
- 3 tbsp Lime juice, fresh
- 1 tbsp Apple cider vinegar
- 1/4 tsp Black peppercorns, freshly ground
Method
- Shred the cabbage as finely as you can and put it in a large bowl with the lime juice and vinegar. Scrunch it with your hands for a minute. Massaging raw cabbage in acid wilts it just slightly and seasons it through, which is what lets the slaw skip both the salt-and-sit step and the oil most slaws need.
- Add the grated carrot, sliced pepper, scallions, and cilantro. Toss to coat everything in the acid already on the cabbage.
- Sprinkle in the thyme, allspice, black pepper, and the minced habanero. Allspice is the backbone of Caribbean seasoning, one berry that tastes like clove, cinnamon, and nutmeg at once, and here it does the aromatic work with the thyme.
- The habanero, the local stand-in for Scotch bonnet, is for perfume as much as fire, so start with a quarter and taste. Toss well, taste, and add more lime or chile as needed.
- Let the slaw sit 10 minutes for the flavors to settle, then serve. It keeps its crunch for several hours and holds in the fridge through the next day, making it a good one to carry to a cookout.
Nutrition
Estimated per serving: 50 calories, 2 g protein, 3 g fiber, 25 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
