Cool, crunchy, and kissed with island flavor
You know how some side dishes become the quiet hero of the plate? That’s this coleslaw.
At our house, and especially here on Kaua‘i, we’re often surrounded by bright flavors, grilled fish, smoky pork, tropical fruits. But when it comes to sides, a lot of people default to something basic. That’s why I love this one. It’s fast, fresh, flexible and it brings just enough island spirit to feel special without overcomplicating things.
This slaw starts with a store-bought cabbage mix (yes, I use it too!). If you prefer shredding your own green and purple cabbage with some carrots, go for it. But this recipe is all about simplicity and flavor, great for a weeknight dinner, a weekend BBQ, or something you can prep in advance for guests.
The key here is in the dressing. Lime juice gives it brightness, a little honey adds softness, and the touch of Kōloa White Rum does something magical. It enhances the citrus, tames the vinegar, and finishes with a clean, light flavor that doesn’t scream “alcohol”, it whispers tropical sunshine.
Let’s dive in.
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