Trini Cole Slaw

Trini Cole Slaw Recipe from Trinidad and Tobago | Ingredients: Carrot, Onion, Cabbage, & More

Region / culture: Trinidad, Tobago | Servings: 4

Introduction

Trini Cole Slaw is a popular side dish in Trinidad and Tobago, known for its creamy texture and refreshing taste. This recipe combines the crunch of cabbage with the sweetness of carrots and a hint of onion paste, all brought together with a creamy mayonnaise dressing.

History

Trini Cole Slaw has its roots in Trinidad and Tobago, where it is often served alongside traditional dishes such as pelau and curry. The combination of cabbage, carrots, and mayonnaise is a nod to the island's diverse culinary influences, including African, Indian, and European flavors.

Ingredients

1 medium carrot (scraped, finely grated)
0.25 small onion (paste)
0.5 medium cabbage (finely cut)
a small amount of water (to form a thick paste)
2 tbsp mayonnaise
a pinch of sugar

How to prepare

Place grated carrots, cabbage, and onion paste in a medium-sized bowl.
Add mayonnaise, sugar, and water.
Mix well and refrigerate for 10 minutes or until desired consistency is reached.

Variations

For a spicy kick, add some finely chopped scotch bonnet peppers to the slaw. You can also experiment with different types of cabbage, such as red cabbage or Napa cabbage, for a unique twist.

Cooking Tips & Tricks

To achieve the perfect texture for Trini Cole Slaw, be sure to finely grate the carrots and cut the cabbage into thin strips. Mixing the vegetables with the mayonnaise and a touch of sugar helps to soften the cabbage and enhance the overall flavor of the dish.

Serving Suggestions

Trini Cole Slaw pairs well with grilled meats, sandwiches, or as a topping for tacos. It adds a refreshing crunch to any dish.

Cooking Techniques

Mixing the vegetables with the mayonnaise and sugar helps to soften the cabbage and create a creamy texture. Be sure to refrigerate the slaw for at least 10 minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

If you don't have mayonnaise on hand, you can use Greek yogurt or sour cream as a substitute. You can also add a splash of vinegar or lemon juice for a tangy flavor.

Make Ahead Tips

Trini Cole Slaw can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving to recombine the ingredients.

Presentation Ideas

Serve Trini Cole Slaw in a decorative bowl or on a platter garnished with fresh herbs, such as parsley or cilantro. You can also add a sprinkle of paprika or black pepper for a pop of color.

Pairing Recommendations

Trini Cole Slaw pairs well with dishes such as jerk chicken, grilled fish, or BBQ ribs. It adds a cool and creamy contrast to spicy or savory dishes.

Storage and Reheating Instructions

Store any leftover Trini Cole Slaw in an airtight container in the refrigerator for up to 2 days. Stir well before serving to recombine the ingredients.

Nutrition Information

Calories per serving

Calories: 80 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

Trini Cole Slaw is a good source of vitamin A and vitamin C, thanks to the carrots and cabbage. These vitamins help to support a healthy immune system and promote overall well-being.

Alergens

This recipe contains eggs (mayonnaise) and may not be suitable for those with egg allergies.

Summary

Trini Cole Slaw is a nutritious side dish that is low in calories and packed with vitamins. It is a great way to add some extra vegetables to your meal.

Summary

Trini Cole Slaw is a simple and delicious side dish that is perfect for summer cookouts, picnics, or any time you want a refreshing and crunchy salad. With its creamy texture and sweet and tangy flavor, it is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day, and my neighbor, Mrs. Rodriguez, invited me over for a barbecue in her backyard. As I walked through the gate, I was engulfed in the delicious aroma of grilled meats and spices. Mrs. Rodriguez greeted me with a warm smile and handed me a plate piled high with food. Among the dishes was a colorful bowl of Trini Cole Slaw.

I had never heard of Trini Cole Slaw before, but I was immediately drawn to its vibrant colors and fresh ingredients. Mrs. Rodriguez saw my interest and motioned for me to take a bite. The first mouthful was a burst of flavors - tangy, spicy, and sweet all at once. I was hooked.

I begged Mrs. Rodriguez for the recipe, and she happily obliged. She explained that Trini Cole Slaw was a popular dish in Trinidad and Tobago, where she had spent some time living with her husband. The recipe was a fusion of Caribbean and Indian flavors, with a unique twist that set it apart from traditional coleslaw.

As I listened to her talk about the dish, I realized that it was more than just a recipe to her. It was a connection to her past, to the memories of lazy afternoons spent on the beach, savoring the flavors of the islands. I knew that I had to learn how to make Trini Cole Slaw, not just for the taste, but for the story behind it.

I spent the next few weeks experimenting in my own kitchen, trying to recreate the flavors of Mrs. Rodriguez's Trini Cole Slaw. I played around with different combinations of vegetables, spices, and dressings, trying to find the perfect balance of flavors. It took several tries, but finally, I nailed it. The crunch of the cabbage, the heat of the peppers, the sweetness of the mango - it was all there, just like Mrs. Rodriguez's version.

I was so proud of my creation that I couldn't wait to share it with my family. I invited them over for a backyard barbecue, just like the one Mrs. Rodriguez had hosted. As we sat around the table, enjoying the warm summer evening and the delicious food, I brought out my Trini Cole Slaw. My family's reactions were priceless - they loved it.

From that day on, Trini Cole Slaw became a staple in our household. Whenever we had guests over, or when we wanted to add a little something extra to our meals, I would whip up a batch of the colorful dish. It became a symbol of my love for cooking, for trying new things, and for connecting with others through food.

Over the years, I've made Trini Cole Slaw for countless gatherings and parties. Each time, it's a hit. People always ask me for the recipe, and I'm happy to share it with them, just like Mrs. Rodriguez did with me. I've passed it on to my children and grandchildren, who now make it in their own kitchens, adding their own twists and variations to the dish.

As I look back on the journey that led me to discover Trini Cole Slaw, I'm grateful for the experiences and memories that it has brought me. It's more than just a recipe - it's a connection to a different culture, a reminder of the power of food to bring people together, and a testament to the joy of cooking. And every time I make it, I'm transported back to that warm summer day in Mrs. Rodriguez's backyard, surrounded by friends and flavors that will always hold a special place in my heart.