MUST TRY CARIBBEAN COLESLAW RECIPE

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🥗 Caribbean Brussels Sprouts Coleslaw

Servings: 4–6
Prep Time: 15 minutes
Chill Time (optional): 30 minutes

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📝 Ingredients:

For the Slaw:
• 4 cups Brussels sprouts, trimmed and thinly sliced or shredded
• 1 cup shredded carrots
• ½ red bell pepper, thinly sliced
• ½ small red onion, thinly sliced
• 2 scallions, chopped
• ¼ cup chopped fresh cilantro (or flat-leaf parsley if preferred)
• ½ cup chopped fresh pineapple or mango (optional but adds a sweet tropical bite)

For the Caribbean Dressing:
• ⅓ cup mayonnaise
• 1 ½ tbsp lime juice (freshly squeezed)
• 1 tbsp apple cider vinegar
• 1 tbsp honey or agave
• 1 tsp Dijon mustard
• ½ tsp ground allspice
• ¼ tsp ground ginger
• ⅛ tsp cayenne pepper (or ½ a minced Scotch bonnet for more heat)
• Salt and black pepper to taste

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🥣 Instructions:
1. Shred the Brussels Sprouts:
Use a sharp knife, mandoline, or food processor to thinly slice the Brussels sprouts. You want them similar in texture to slaw cabbage.
2. Mix the Veggies:
In a large bowl, combine the Brussels sprouts, carrots, red bell pepper, red onion, scallions, cilantro, and pineapple/mango (if using).
3. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, lime juice, vinegar, honey, mustard, allspice, ginger, cayenne, salt, and pepper until smooth.
4. Toss & Chill:
Pour the dressing over the slaw and toss to combine. Let sit in the fridge for 30 minutes to allow the flavors to meld (optional but recommended).
5. Taste & Serve:
Taste for seasoning — add more lime or honey if needed. Serve chilled or slightly cool.

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🍴 Serving Ideas:
• As a side for jerk chicken, grilled shrimp, or BBQ pulled pork
• Inside wraps or sandwiches as a crunchy topping

Hey beautiful souls. Welcome to Annex TV where flavor meets soul. My name is Annie B and you read the caption. In today’s video we are making Caribbean colelaw with Brussels sprouts. We got some scotch bonnet. We got scallions. We got all spice. Ain’t nothing to it but to get into it. This is going to be a delicious creamy colelaw spiced up a little different from your regular normal American style coleslaw. All right. So here I am cleaning my Brussels sprouts. You want to clean these thoroughly. Cut off the ends. Take off the first few leaves. Then we’re going to slice them up and then rinse them off thoroughly. All right. So, that’s what you see me doing here. Slice them up nice and thin. This helps the dressing coat the Brussels sprouts nicely. All right. All right. How’s everybody doing? I hope you all are doing well. have some really awesome recipes coming up. Again, congratulations to all of the giveaway winners. All right, so congratulations to Jadia, Chantel, Jame, and Charlotte. Good. All right. And I have not been seeing Francine around. Francine, if you’re still watching, I hope that you are doing well. Okay. All right. So, here I am making the dressing now for the coast. So, I’m adding in some fresh lime juice. You could also use bottle lime juice. I do not discriminate. All right. So, I’m using some fresh lime juice. Then I’m going to go ahead and add in some mayo. Some mustard. Give that a good mixy mix mix with some ground allspice. I love all spice. Also added in some ground ginger. So you can see the flavors that we’re going with here. It’s going to have a nice kick from the spices being used. Salt, black pepper, of course. Give that a good mix. Then you’re going to go ahead and add in your sliced Brussels sprouts. I love Brussels sprouts. It has such a nice crisp, fresh taste to it. Absolutely love Brussels sprouts. And then here I’m adding some red onion and carrot, shredded carrots. Just building such a nice flavor. Okay, adding in some red bell pepper, some scallion, and cilantro. M m. Then we have some hot scotch bonnet pepper and jalapenos. If you don’t like it spicy, just omit the hot pepper. And then we’re adding in some dried thyme. And at some point in this video, I do add a little sugar cuz I’ve learned to balance out zest and saltiness with a little bit of sugar. Just helps to offset it, which also balances out the flavor. Makes the flavor more well-rounded. Okay. And then with the nice kick from the ginger, then we have the earthiness from the allspice, the zest from the limes. This was well-rounded, creamy from the mayo. Just every single spice, every single ingredient used played such an important role in making an absolutely delicious kleslaw. It’s the best kleslaw I’ve ever made. And might I said, the best kleslaw I’ve ever had. I didn’t like klaw back in the day. So more recently, I’ve grown to appreciate colelaw. I thought it was bland back in the day. But anyway, let me know if you guys will order this at a restaurant. Let me know if you would try this recipe. The recipe will be down in the description box below. I thank you all for tuning in. I appreciate every single one of you. God bless and peace.