I always feel relaxed when I eat at a Tommy Bahama restaurant. The beach-style decor, bright sunlight, and calm music make it feel like a short vacation. They serve tropical food like coconut shrimp, fruity drinks, and fresh coleslaw. The first time I tried their coleslaw with seafood, I enjoyed it. The cabbage was crisp, the jicama added sweetness, and the lime dressing gave it a fresh and tangy taste.
After that meal, I wanted to make the coleslaw at home. I tried many times and learned a few helpful tips. This coleslaw does not use mayonnaise. Instead, I make a light lime vinaigrette that keeps the salad fresh. I soak the onions to make them less sharp, and I always add the crunchy toppings at the very end so they stay crisp. Now, this Tommy Bahama coleslaw recipe is my go-to whenever I want something cool and refreshing.
Table of Contents
Key Takeaways
- Island-style inspiration: This coleslaw is made the way you would find it at a beachside restaurant like Tommy Bahama. It does not use heavy mayonnaise. Instead, it has a fresh and light dressing with lime juice. It tastes clean, bright, and perfect for warm-weather meals.
- Crunchy vegetable mix: The main ingredients in this Tommy Bahama coleslaw recipe are green cabbage, jicama, and red onion. If the red onion tastes too strong, you can soak it in water for a few minutes. This makes it milder but still crunchy.
- Light and simple dressing: The dressing is very simple. It has lime juice, canola oil, and olive oil. It covers the vegetables just enough to add flavor but does not make them soggy. The lime juice gives a fresh, zesty taste that goes really well with the crunchy vegetables.
- Easy to adjust flavor: You can change the flavor based on what you like. If you want it sweeter, you can add a little honey or some tiny pieces of pineapple. If you like spicy food, just add a small pinch of cayenne pepper or red pepper flakes. It is easy to adjust the taste without changing the whole recipe.
- Keep it crisp: If you want to add crispy toppings like wonton strips, sunflower seeds, or chopped nuts, wait until you are ready to serve. If you add them too early, they will soak up the dressing and become soft. Adding them at the last minute keeps them crunchy and makes the coleslaw even better.
What is Tommy Bahama Coleslaw?
Tommy Bahama coleslaw, sometimes called island slaw, is different from regular coleslaw. It does not have a creamy mayonnaise dressing. Instead, it uses a light lime vinaigrette made with olive oil and canola oil. This dressing keeps the slaw fresh and lets the vegetables stay crisp.
The slaw includes cabbage, jicama, and sometimes herbs like parsley or cilantro. The jicama adds a juicy crunch, and the herbs bring a fresh flavor. Everything together makes the slaw taste bright and clean. It goes well with seafood, grilled meats, or tacos.
This slaw matches the relaxed, beach-style feeling of Tommy Bahama restaurants. The brand is all about island living and light, fresh food. They serve this coleslaw with dishes like coconut shrimp and tuna tacos.
Flavor Variations to Try
This Tommy Bahama restaurant coleslaw recipe is very flexible. Here are some flavorful variations that you can try.
Spicy Island Coleslaw
If you like heat, you can add a little cayenne pepper or a few drops of hot sauce to the dressing. You can also slice a fresh jalapeño or serrano pepper and mix it with the cabbage. Taste before serving to make sure the spice is not too strong. It should give a light kick that works well with the lime flavor.
Creamy Coconut-Lime Twist
To make a creamy version with island flavor, use half coconut cream or coconut milk instead of all oil. Shake the coconut milk before using it. Then whisk it with lime juice, oil, and a little honey. This gives the slaw a soft texture and a light coconut taste. It goes great with grilled shrimp or fish tacos.
Asian-Inspired Slaw with Sesame Oil
You can turn this into an Asian-style slaw by using a spoonful of toasted sesame oil in place of some canola oil. Add a little soy sauce to the dressing for extra flavor. Sprinkle toasted sesame seeds on top before serving.
Tommy Bahama Coleslaw Recipe
6
servings15
minutes0
minutes150
kcal15
minutesKeep the screen of your device on
Ingredients for Tommy Bahama Coleslaw
- For the Slaw Base
4 cups Green cabbage: 4 cups, shredded
½ cup Red onion: ½ cup, thinly sliced
1 cup Jicama: 1 cup, julienned
2 tablespoons Cilantro or flat-leaf parsley: 2 tablespoons, chopped
- For the Tropical Dressing
¼ cup Fresh lime juice: ¼ cup
½ cup Blended oil (canola + olive oil): ½ cup
½ teaspoon Salt: ½ teaspoon (adjust to taste)
¼ teaspoon Black pepper: ¼ teaspoon (adjust to taste)
1 teaspoon Optional sweetener: 1 tablespoon honey or 1 teaspoon brown sugar
- Optional Add-ins
Pineapple or mango chunks: 1 handful, diced
Toasted sesame seeds or crushed peanuts: 1 handful
Crunchy wonton strips: 1 handful (add just before serving)
Step-by-Step Instructions for Tommy Bahama Coleslaw
- Prepare the Vegetables
First, wash and dry all the vegetables. Cut the green cabbage into thin strips and put them in a large mixing bowl. Peel the red onion, slice it very thin, and soak the slices in a bowl of ice water for 20 minutes. This step helps remove the strong flavor and brings out a bit of sweetness.
While the onion soaks, peel the jicama and cut it into thin matchstick-sized pieces, about two inches long. Chop the cilantro or parsley.
After 20 minutes, drain the onion and pat it dry using paper towels. Add the onion, jicama, and herbs to the bowl of cabbage. Use clean hands or tongs to gently mix everything. If you want to add pineapple or mango chunks, add them now so they can absorb some of the dressing later. - Mix the Dressing
Take a small glass or ceramic bowl. Pour in the fresh lime juice and add salt and pepper. Whisk it until the salt dissolves. Slowly add the oil while whisking non-stop. This helps create a smooth vinaigrette that sticks to the vegetables.
If you want the dressing to be a little sweet, add honey or sugar and whisk until fully mixed. Taste the dressing. If it feels too sour, add a bit more oil or a small amount of sweetener. - Toss and Chill
Now pour the dressing over the vegetable mix. Use tongs or your hands to toss it well until all the cabbage and jicama look coated. Taste a little to check if you need more salt or pepper.
Move the coleslaw to a clean serving bowl. Cover it and place it in the fridge for at least one hour. This helps the flavors come together and makes the cabbage softer while still staying crisp.
If you are making it ahead of time, you can keep it in the fridge overnight. The lime juice will keep it fresh and prevent browning. Just stir it once before serving so the dressing spreads evenly again.
Chef Tips
Use fresh pineapple or mango chunks
If you want to add fruit to your Tommy Bahama Asian coleslaw, fresh pineapple or mango works well. Just make sure the fruit is ripe but still firm. If it is too soft or overripe, it can get mushy and make the coleslaw watery. Firm fruit holds its shape and adds a sweet, juicy bite that goes perfectly with the crunchy vegetables and tangy dressing.
Chill for at least 1 hour before serving
After you mix everything, place the coleslaw in the fridge for at least one hour before serving. This resting time lets the lime dressing soak into the cabbage and jicama. It helps all the flavors come together and also keeps the slaw crisp and refreshing. Chilling it makes a big difference in both taste and texture.
Shred veggies uniformly for the best texture
Try to shred the cabbage and jicama into pieces that are about the same size. When the vegetables are cut evenly, they soften the same way, and the dressing coats them better. This gives you a nice, even texture in every bite and makes the coleslaw look neat and fresh when served. Taking a little extra time to cut everything evenly really pays off in the final dish.
Nutrition Breakdown
- Basic Nutrition Info: One cup of this coleslaw has about 150 calories. It contains around 12 grams of fat, mostly from healthy oils. You will also get about 10 grams of carbohydrates and 2 grams of protein in each serving.
- Source of Fiber and Vitamins: The cabbage and jicama provide about 3 grams of fiber. The lime juice and fresh vegetables add a good amount of vitamin C, which helps support your immune system.
- Light and Diet-Friendly: This coleslaw does not use mayonnaise, so it works well for people who are vegan or avoiding dairy. If you want to lower the calories, you can use less oil or skip the sweetener. Keep in mind that adding extras like nuts or fried wonton strips will make the slaw higher in calories and fat.
Want More Island-Inspired Recipes?
If you enjoyed this Tommy Bahama coleslaw, there are plenty of other island-style recipes you can try at home. These dishes are all about fresh ingredients, simple flavors, and a relaxed tropical feeling that reminds you of sunny beach days.
You can start with dishes like coconut shrimp, grilled fish tacos, or pineapple chicken skewers. These meals often use citrus, herbs, and tropical fruits to create bright and refreshing flavors. They go well with sides like this coleslaw, coconut rice, or a fresh mango salsa.
Island-inspired recipes are usually light but full of flavor. They are great for warm weather, backyard meals, or when you just want something that feels easy and fun. You can mix and match different fruits, vegetables, and seasonings to make each dish your own.
FAQs
What makes Tommy Bahama coleslaw unique?
This coleslaw is different because it does not use mayonnaise. Instead, it has a light lime dressing that makes it taste fresh and zesty. It also includes jicama, which adds a nice crunch and a little sweetness.
Can I make this coleslaw ahead of time?
Yes, you can make coleslaw ahead of time. It tastes better if you let it chill in the fridge for about an hour. This gives the flavors time to blend well.
How long does it last in the fridge?
It stays good in the fridge for about 2 to 3 days. Just keep it covered. If you added crispy toppings like wonton strips, add those right before serving so they stay crunchy.
Can I use Greek yogurt instead of mayo?
This tommy bahama asian coleslaw recipe does not use mayo at all, so there is no need to replace it. But if you want a creamy version, you can try mixing a little Greek yogurt with lime juice and honey to make your twist.
