Mama Dee's Nutritips: Making Nigerian Coleslaw

Mama Dee's Nutritips: Making Nigerian Coleslaw

Making Nigerian Coleslaw

Coles law can be used interchangeably with cabbage salad. It refers to a mixture of shredded carrots, cabbage, and a few other crunchy vegetables. It is then lavishly dressed with salad cream and mayonnaise.

It is advisable that coleslaw is served chilled to allow the dressing settle into the vegetables.

Ingredients

Cabbage
Carrots
Cucumber
Sweet corn
Salad cream (preferably Heinz Classic Salad Cream)
Mayonnaise
A pinch of salt


Preparation

All the vegetables need to be washed.

Cut the cabbage into very tiny pieces. Scrape and shred the carrots using a grater, also slice d cucumber into tiny pieces as well. Wash the cabbage with little salt to remove possible stones that might be there. Get your chaffing dish, spread part of the wash cabbage in the dish(1st layer), add some grated carrots and sliced cucumber(2nd layer), then pour the remaining part of the cucumber, making it the 3rdlayer.
In a separate, smaller bowl, take a small quantity of the coleslaw, mix with the salad cream and mayonnaise and stir very well and serve.

Note: If you prefer the coleslaw creamier, you can increase the quantity of the salad cream. Feel free to add a pinch of ground pepper if you like it spicy.

Coleslaw can be eaten alone or as a side dish to Jollof Rice, Fried Rice, coconut rice, moi-moi, grilled chicken or turkey and other Nigerian rice dishes.

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