Name: Caribbean Slaw
Total time: 10 min
Yield: 4 people
Ingredients: 1/8 cup apple cider vinegar; 1/8 cup extra virgin olive oil; 1 tbsp honey; 2 tsp fresh lime juice; 1/4 tsp ground cumin; 1/4 tsp kosher salt; 1/4 tsp fresh ground pepper; 1 8 oz bag Mann's Kale & Beet Salad blend

Caribbean Slaw

Caribbean Slaw Recipe

This Caribbean slaw recipe uses a Kale Beet salad blend from Mann’s. You can keep it as simple as the blend or add some of your own favorite ingredients like jalapeno, radishes or jicama. In this recipe, I kept it simple. When you are out boating, you don’t typically have the space nor the time to prep a lot of meals in the galley. That’s why I love these pre-made salad blends when we stay on the boat.

Scott and I love the Caribbean Islands and we plan on retiring there some day. We fell in love with the culture during our honeymoon to Antigua in 2003. Since I love to cook and entertain, Caribbean cuisine is at the top of my list (along with Italian food).

Food Pairings

This slaw recipe goes with almost anything “Caribbean”. It would go great with jerk pork chops, grilled salmon and Caribbean pork roast. Because the slaw has honey in it, it tones down spicy dishes that you pair with it. It’s also very flavorful and refreshing on a hot summer day! Enjoy.

Be sure to follow us on Instagram, Facebook and Twitter. Subscribe to our blog for more tasty recipes! Scott and Ally

#BoatingJourney

Caribbean Slaw Yum

This Caribbean slaw goes great with all of my tropical recipes, especially anything spicy. The dressing is very flavorful and the Kale & Beet blend is very nutritious. You can't go wrong with this recipe!

Course

Side Dish

Cuisine

Caribbean

Prep Time

10 minutes

Passive Time

1 hour

Servings

people

Ingredients

1/8 cup apple cider vinegar
1/8 cup extra virgin olive oil
1 tbsp honey
2 tsp fresh lime juice
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
1 8 oz bag Mann's Kale & Beet Salad blend

Course

Side Dish

Cuisine

Caribbean

Prep Time

10 minutes

Passive Time

1 hour

Servings

people

Ingredients

1/8 cup apple cider vinegar
1/8 cup extra virgin olive oil
1 tbsp honey
2 tsp fresh lime juice
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
1 8 oz bag Mann's Kale & Beet Salad blend

Instructions

Mix all of the dressing ingredients in a large bowl. Add the slaw blend to the dressing and blend well. Refrigerate for at least 1 hour before serving.

Share this Recipe

Grilled Jerk Pork Chops with Sweet Potatoes

Authentic Jerk Sauce from the Caribbean

There are many recipes out there for jerk sauces and I have tried many of them. Since Scott and I travel to the Caribbean every year, I know the flavor I am wanting and none of the recipes I ever tried mimicked what we had in the Caribbean.

Finally, we met a cook in Jamaica that gave me his secret recipe, which is very rare. I’ve made some slight changes to it (for example, I don’t use cinnamon sticks in my blender) to finally get the flavor I want. It’s the real deal and awesome!

I love to pair this recipe with many of my Caribbean recipes such as my Caribbean Slaw and Black Bean Salad.

Grilled Jerk Pork Chops with Sweet Potatoes Yum

These grilled jerk pork chops are very flavorful and are bit spicy. The heat is not overbearing and they pair perfect with sweet potatoes.

Course

Main Dish, Side Dish

Cuisine

Caribbean

Prep Time

25 minutes

Cook Time

25 minutes

Servings

people

Ingredients

Pork Chops & Sweet Potatoes

4 6 oz bone in pork chops
2 medium sweet potatoes These are not the same as yams! Sweet potatoes have a white flesh vs. orange.
2 tsp extra virgin olive oil
2 tsp Emeril's Essence Spice
1 tsp kosher salt

Jerk Sauce

1/4 cup canola or peanut oil
1 tbsp fresh thyme leaves, chopped
1.5 inch piece fresh ginger, rough chopped
6 cloves garlic, chopped
5 each scallions, rough chopped
1-2 medium habanero peppers, seeded rough chopped Use only 1 pepper if you want it less spicy. Do not substitute for any other kind of pepper.
10 each allspice berries, smashed
5 each black peppercorns, smashed
1 tsp ground cinnamon
3 tbsp soy sauce
1 tsp ground nutmeg
3 tbsp ketchup
1/4 cup dark brown sugar
3 tbsp fresh lime juice

Course

Main Dish, Side Dish

Cuisine

Caribbean

Prep Time

25 minutes

Cook Time

25 minutes

Servings

people

Ingredients

Pork Chops & Sweet Potatoes

4 6 oz bone in pork chops
2 medium sweet potatoes These are not the same as yams! Sweet potatoes have a white flesh vs. orange.
2 tsp extra virgin olive oil
2 tsp Emeril's Essence Spice
1 tsp kosher salt

Jerk Sauce

1/4 cup canola or peanut oil
1 tbsp fresh thyme leaves, chopped
1.5 inch piece fresh ginger, rough chopped
6 cloves garlic, chopped
5 each scallions, rough chopped
1-2 medium habanero peppers, seeded rough chopped Use only 1 pepper if you want it less spicy. Do not substitute for any other kind of pepper.
10 each allspice berries, smashed
5 each black peppercorns, smashed
1 tsp ground cinnamon
3 tbsp soy sauce
1 tsp ground nutmeg
3 tbsp ketchup
1/4 cup dark brown sugar
3 tbsp fresh lime juice

Instructions

Jerk Sauce

Puree all of the jerk sauce ingredients in a blender until smooth. The sauce will be very green.

Pork Chops & Sweet Potatoes

Pour the jerk sauce into a zip lock bag and marinate the pork chops for up to 24 hours. Pre-Heat Grill to med-high. Remove the pork chops from marinade and bring to room temperature for about 20 minutes before grilling. Meanwhile, peel the sweet potatoes and slice into 1" slices. Place potatoes in cool water and bring to a boil. Boil for about 10 minutes until they are slightly tender, but not falling apart. Strain potatoes and brush them with olive oil. Sprinkle Emeril's Essence spice and kosher salt on all sides. Grill pork chops on medium high for about 10 minutes or until internal temperature is 135º. Grill sweet potatoes for about 3 minutes are on each side. Serve immediately.

Recipe Notes

These pork chops go great with our Black Bean Salad.

Share this Recipe

Black Bean Salad

Black Bean Salad with Corn

This black bean salad is a great summer side dish for any grilled dinner or party. It’s easy to make ahead and tastes delicious! It reminds me of the Caribbean and we make it with our Jerk Pork Chops.

Black Bean Salad Yum

This summer salad is easy to make ahead of time and is perfect for any bbq. It is a crowd pleaser!

Course

Side Dish

Cuisine

Caribbean

Prep Time

15 minutes

Servings

people

Ingredients

3 12 oz cans black beans, drained and rinsed
1/4 cup red onion, diced
1/4 cup red bell pepper, diced
1/2 small jalapeno, seeded and diced
1 cup yellow corn kernels
1/4 cup cilantro, chopped

Lime Dressing

1 tbsp canola oil
1 tbsp fresh lime juice
1/4 tsp ground cumin
1 tsp agave syrup or honey
1/4 tsp kosher salt
1/4 tsp fresh ground pepper

Course

Side Dish

Cuisine

Caribbean

Prep Time

15 minutes

Servings

people

Ingredients

3 12 oz cans black beans, drained and rinsed
1/4 cup red onion, diced
1/4 cup red bell pepper, diced
1/2 small jalapeno, seeded and diced
1 cup yellow corn kernels
1/4 cup cilantro, chopped

Lime Dressing

1 tbsp canola oil
1 tbsp fresh lime juice
1/4 tsp ground cumin
1 tsp agave syrup or honey
1/4 tsp kosher salt
1/4 tsp fresh ground pepper

Instructions

In a small bowl, whisk all of the lime dressing ingredients and set aside. In a large bowl, mix all ingredients and pour in dressing. Refrigerate for at least 1 hour before serving.

Share this Recipe

Pineapple & Mango Salsa

Pineapple & Mango Salsa

If you love Caribbean food, you will want to make my pineapple & mango salsa. It’s spicy and a fan favorite. Use it on grilled fish and chicken or with chips.

Pineapple & Mango Salsa Yum

This spicy Caribbean salsa is a favorite accompaniment for all of our island inspired main dishes.

Course

Condiment

Cuisine

Caribbean

Prep Time

15 minutes

Servings

people

Ingredients

1 large mango, peeled and diced
2 20 oz cans Dole pineapple tidbits, drained
2 small habanero peppers, seeded & minced if you want this less spicy, only use 1 pepper
1/4 cup cilantro, chopped
1/4 cup red onion, diced
1/4 cup red bell pepper, diced
1 tbsp fresh lime juice
1 tbsp canola oil

Course

Condiment

Cuisine

Caribbean

Prep Time

15 minutes

Servings

people

Ingredients

1 large mango, peeled and diced
2 20 oz cans Dole pineapple tidbits, drained
2 small habanero peppers, seeded & minced if you want this less spicy, only use 1 pepper
1/4 cup cilantro, chopped
1/4 cup red onion, diced
1/4 cup red bell pepper, diced
1 tbsp fresh lime juice
1 tbsp canola oil

Instructions

In a small bowl combine lime juice and canola oil. In a large bowl, mix all ingredients with the lime juice mixture and refrigerate for at least 1 hour before serving.

Share this Recipe