Coleslaw is basically a cabbage salad, with a sprinkling of carrot for maybe colour or whatever. In different parts of the world, there are variations of coleslaw but the Nigerian coleslaw is very basic. It is cabbage with a good proportion of carrots and a moderate amount of mayonnaise.
It is an alternative to the wholesome Nigerian vegetable salad and can be served with jollof rice, coconut rice or fried rice. Also, as a side for barbecued, grilled or fried meat and fish dishes, eg suya of any type, hot dogs and barbecued turkey, Nigerian peppered gizzard and snail. I hardly ever eat homemade french fries without a side of coleslaw. Suited to many Christmas dishes.
Cabbage for coleslaw should either be shredded into long strips (julienned), cut into small bits or grated. A food processor will come in handy for grating the cabbage especially if the quantity is substantial. Some people blanch their cabbage, but I don’t.
The dressing can be plain mayonnaise or mayonnaise mixed with other ingredients. In Some fast food chains and supermarket delis, the minced cabbage is flooded with a truck load of mayonnaise. This makes feel like I am licking a tub of mayo with a sprinkling of cabbage bits, I hate them with a passion.
There are addons you can use when you want to make your own, like sweet apples, onions, red cabbage, raw beetroot (beetroot coleslaw), celery stalk, spring onions, sweet corn, pineapple, baked beans, raisins, cucumber etc. I mostly use either baked beans, sweet corn, raisins, apple or cucumber, beetroots too. With baked beans drain the beans from the sauce and use, and for cucumber, after grating, squeeze out the juice before using. If I am using apples, I sprinkle a little vinegar or lemon juice on it after shredding so that it will not discolour. Use just one or two add ons in your coleslaw. In my opinion, once coleslaw is overloaded with ingredients it ceases to be coleslaw.
The mayonnaise can be used as is or spruced up with a little sugar, mustard, lemon juice, black pepper, vinegar etc.
To prepare coleslaw
2 cups shredded cabbage 1/4 cup shredded carrot 2 tablespoons baked beans (optional) 1 teaspoon sugar mayonnaise (salt and vinegar or lemon juice can also be added)
Wash cabbage and carrots.
Cut cabbage and remove the core. Shred into long strips or grate it.
Scrap carrots and grated to the same length as the cabbage.
Put both in a mixing bowl, add baked beans without the sauce. Sprinkle sugar on top and mix.
Mix the coleslaw with part of the mayonnaise, then put in the fridge to chill for one hour. Drizzle the remaining mayonnaise when you are ready to serve.
Too much cabbage can get the digestive tract moving along, which can be a good or bad thing depending on the state of your digestive business.
Please leave a comment, I will like to know how much you enjoyed your Coleslaw or if you have a contribution or suggestion.
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