This coleslaw recipe was inspired by Angelique, who kindly looked after me during a stay at the Hyatt in Trinidad. We chatted about food each evening, and when she mentioned using tamarind in a coleslaw I was immediately curious to try it.
The Chief Taster was attending a training course in Trinidad and staying at the Hyatt, so I decided to join him for a night — partly because I love Hyatt hotels and partly because I was excited to visit. Although most evenings he dined with colleagues, the hotel’s Waterfront restaurant became my comfortable refuge. The staff were warm and welcoming, the food was excellent, and the dessert menu alone was enough to delight any sweet tooth. Angelique guided me through the menu and we spoke at length about food and local ingredients, which led to our conversation about tamarind.
Tamarind Pods
Tamarind is commonly used in Asian and Caribbean cooking. Although I had seen tamarind in stores before, I hadn’t experimented with fresh pods until then. Tamarind trees produce long, curved brown pods filled with seeds and surrounded by a sticky pulp that dries into a paste. The pulp’s texture is somewhat similar to dates and the pods resemble oversized brown pods. In my area tamarind balls—candied tamarind snacks—are sold, but they are often very sweet, so I tend to avoid those.
Lucky for me, there is a tamarind tree in my garden. I recently gathered what remained of the pods after the monkeys had their share—our local monkeys love snacking on ripe fruit. I still get excited when I spot a monkey in the garden; the household cry of “monkey!” tends to rouse the neighbours. Our mango tree also looks promising this year, so I expect many more cheeky visitors soon.
For this recipe I used tamarind as the primary tangy flavoring for the coleslaw. I combined it with lime and a green chilli for a sharper edge, then added fresh mint to brighten and balance the flavors. If you prefer, coriander (cilantro) can substitute for mint. This coleslaw offers a lively mix of salty, tangy, and fresh notes that pairs well with grilled meats, fish, or simply served as a cooling side salad.
Tamarind Coleslaw
Angela Coleby
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Ingredients
- 1 Green chilli deseeded & chopped
- 1 tablespoon lime juice
- 2-3 spring onion chopped
- 2 tablespoons coconut oil
- 2 teaspoon fresh tamarind
- 2 cherry tomatoes for garnish
- 1 tablespoon fresh mint chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ Carrot grated
Instructions
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Mash the fresh tamarind with the coconut oil until it forms a smooth paste.
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Add the lime juice and the chopped chilli to the paste and blend to make a tangy dressing.
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In a bowl combine shredded cabbage, grated carrot and chopped spring onion.
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Pour the tamarind dressing over the cabbage mixture and toss thoroughly to coat.
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Season to taste with salt and black pepper, then stir in the chopped fresh mint.
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Garnish with halved cherry tomatoes and serve immediately.
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Enjoy this vibrant, tangy coleslaw alongside your favorite mains.
Notes
The nutritional information shown is an estimate provided by an online nutrition calculator.
