Belizean Coleslaw: A Spicy, Tangy, And Crunchy Delight

Belizean coleslaw is a mealtime staple, often served as a side dish with chicken, rice, beans, and tortillas. This colourful, crunchy, and tangy dish is made using a variety of fresh vegetables, a zesty dressing, and unique ingredients that reflect the cultural foundations of Belize. To make Belizean coleslaw, you will need a mix of shredded cabbage, carrots, and other vegetables, as well as a creamy or vinegar-based dressing. The process involves preparing the vegetables, making the dressing, combining the ingredients, and chilling the coleslaw before serving.

Choosing your cabbage: red, green, savoy or Napa?

When making Belizean coleslaw, you can use either green or red cabbage, or a mixture of both. But what are the differences between these types of cabbage, and are there other varieties that could work well in a coleslaw?

Green Cabbage

Green cabbage is the most common variety, and it has wide, pale green leaves with a slightly rubbery feel when raw. The outer leaves should be discarded, and the cabbage head inside should feel heavy for its size. Green cabbage has a light, peppery flavour when eaten raw, which becomes sweeter when cooked. It can be thinly sliced and eaten raw in a coleslaw, or added to soups, stir-fries, casseroles, and grilled dishes.

Red Cabbage

Red cabbage is similar in shape, size, and density to green cabbage, but its leaves are a reddish-purple hue, which looks great in coleslaw. It can be used in exactly the same way as green cabbage, although its vibrant colour tends to seep out and colour other ingredients. Red cabbage has a similar flavour to green cabbage, which also becomes sweeter when cooked.

Savoy Cabbage

Savoy cabbage has the same round shape as green and red cabbage, but its leaves are a deep, dark green with a luscious lighter yellow-green colour towards the centre, and they have a deeply crinkled texture. Savoy cabbage has a mild, earthy flavour and tender leaves that can be eaten raw, although it is best cooked. It works well in cooked dishes such as soups, stir-fries, and casseroles.

Napa Cabbage

Also known as Chinese cabbage, this variety is oblong in shape and has thick, big white ribs and frilled yellow-green leaves. Napa cabbage has a sweeter flavour than other cabbages and more tender leaves, making it a great choice for a mild coleslaw. It is often used in salads, slaws, and stir-fries, and it is a classic ingredient for filling dumplings.

Preparing your cabbage: how to slice and shred

The first step in making Belizean coleslaw is to prepare your cabbage. Here is a step-by-step guide on how to slice and shred your cabbage like a pro.

Step 1: Remove the outer leaves

Start by removing any thick, dark, and fibrous outer leaves from your cabbage. These outer leaves tend to be tougher than the inner leaves, so it's best to set them aside for cooked dishes like sautéed cabbage, soups, or cabbage rolls. Simply pull them from the whole cabbage at the root, and save them for later.

Step 2: Cut the cabbage into quarters

Locate the stem on the bottom of the cabbage and cut it off. This will make it easier to cut the cabbage into equal halves. Then, cut each half into two equal quarters. This will make it easier to remove the core and slice or shred the cabbage.

Step 3: Remove the core

Once you have your cabbage quarters, it's time to remove the tough core. Lay each quarter flat on a cutting board and cut out the core by angling your knife diagonally. Be sure to discard the core as it is too tough to eat.

Step 4: Choose your cutting method

At this point, you can choose to slice or shred your cabbage using a knife, mandolin, box grater, or food processor. Each method will give you a slightly different result, so choose the one that best suits your preferences and equipment.

Step 5: Slicing with a knife

If you choose to slice your cabbage with a knife, use a sharp chef's knife and place one cabbage quarter, flat side down, onto a cutting board. Slice it into thin ribbons by making parallel cuts along the horizontal edge. This method gives you control over the size and appearance of your cabbage shreds. For a traditional slaw, make the ribbons uniform in width. You can also vary the width of your slices for a more rustic look.

Step 6: Shredding with a mandolin

If you're using a mandolin, place the cabbage quarters cut-side-down on the mandolin and use the guard for safety. Carefully run the cabbage along the mandolin, using the blade of your desired thickness. The mandolin will create very consistent and uniform shreds that are perfect for coleslaw.

Step 7: Shredding with a box grater

For the finest and smallest shreds, use a box grater. Place the box grater on a cutting board to catch the cabbage. Hold the flat side of the cabbage head against the largest holes on the box grater and slide the cabbage down over the holes. Continue until all the cabbage is shredded.

Step 8: Shredding with a food processor

If you're using a food processor, use the shredding blade that usually comes with it. Make sure the small rounded shredding blades are facing up when you insert the attachment. Cut the cabbage quarters into smaller wedges that will fit into the processor's feeding tube. Then, gently push each wedge into the blade until all the cabbage is shredded.

Storing and washing your cabbage

Store shredded cabbage in a somewhat breathable bag or container in the fridge for up to 3 days. You can also store it in a plastic zip-top bag, but be sure to squeeze out all the air before sealing. Wash your cabbage before prepping, and after cutting if it seems dirty inside. Dry thoroughly before using in a salad or coleslaw to avoid watering down your dressing.

Making the dressing: what ingredients to use

Making the dressing for a Belizean coleslaw is simple. The ingredients you will need are:

• Mayonnaise: This forms the base of the dressing and adds a creamy texture. You can use store-bought or make your own.
• Vinegar: Vinegar is essential for adding a tangy flavour to your coleslaw. Apple cider vinegar or white vinegar are good options.
• Sugar: A sweetener like sugar is necessary to balance out the tang of the vinegar. You can also use honey or maple syrup.
• Lemon juice: Lemon juice is optional but it can brighten the flavour of the dressing.
• Salt and Pepper: These basic seasonings bring the whole dressing together.

You can also add mustard and celery seeds to your dressing for added flavour. Simply combine all the ingredients in a bowl and whisk until smooth and creamy.

Combining the slaw and dressing: how much dressing to use

When making Belizean coleslaw, the amount of dressing you use will depend on your personal preference for taste and texture. You may prefer a drier coleslaw, in which case you can use less dressing, or a wetter coleslaw, in which case you can use more. It's also important to consider the amount of slaw you are making. A good rule of thumb is to use equal parts dressing to slaw, but you may want to add a little extra dressing if you prefer your coleslaw to be on the wetter side.

To make the Belizean coleslaw, start by preparing your slaw vegetables. This typically includes cabbage, carrots, and sometimes onions. You can shred these vegetables by hand or use a food processor. If you're short on time, you can also buy pre-shredded cabbage or coleslaw mix.

Once you have your shredded vegetables, it's time to make the dressing. A classic coleslaw dressing is made with mayonnaise, vinegar, and a sweetener like sugar or honey. You can also add some Dijon mustard and celery seeds for extra flavour. Whisk all the ingredients together in a separate bowl until smooth and creamy.

Now it's time to combine the slaw and dressing. Add the dressing to the bowl of shredded vegetables a little at a time, mixing as you go. This will help you control the amount of dressing and ensure that all the vegetables are evenly coated. Continue adding dressing until you reach your desired consistency.

It's important to taste your coleslaw as you go and adjust the seasoning as needed. You can also add a little extra vinegar for sharpness or a splash of cream for a richer, creamier coleslaw. Once you're happy with the taste and texture, cover the bowl and chill your Belizean coleslaw in the refrigerator for at least an hour before serving. This will help the flavours meld and the cabbage to soften slightly.

Serving suggestions: what to serve with your Belizean coleslaw

Belizean coleslaw is a mealtime staple, often served with chicken, rice, beans, and tortillas. It is also commonly served with fry-jacks (fried dough commonly served as a breakfast item).

If you're looking to serve your Belizean coleslaw with a more international flavour, coleslaw is a versatile side dish that can accompany a variety of meals. It is a favourite side for picnics, BBQs, and summer cookouts. It is often served with burgers, sandwiches, salads, and grilled foods such as chicken, pork ribs, and lobster rolls. It can also be used as a topping for sandwiches and burgers, or as a substitute for lettuce in burgers.

If you're serving your Belizean coleslaw as part of a larger spread, it can be served alongside other summery sides such as potato salad, corn salad, and pasta salad.

For a heartier meal, coleslaw is a perfect complement to pulled pork, BBQ chicken, and ribs. It can also be served with crab cakes.

If you're looking for a more unique pairing, coleslaw is excellent with fried chicken drumsticks and crispy French fries, or even as a side to a pulled pork sandwich.

No matter how you choose to serve your Belizean coleslaw, it's a delicious and versatile side dish that can accompany a variety of meals!

Frequently asked questions