This is a simple and authentic Nigerian coleslaw recipe that brings back memories of family gatherings and Sunday dinners. It's a refreshing and creamy side dish that pairs perfectly with rice, bread, or grilled chicken. The combination of finely shredded cabbage, grated carrots, and a light mayonnaise dressing makes it a classic favorite.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash and shred the cabbage.
Wash, peel, and grate the carrot.
Combine the shredded cabbage and grated carrot in a bowl, then refrigerate for 20 minutes.
In a separate bowl, mix the milk, sugar, and water.
Add the mayonnaise to the mixture and stir thoroughly to create the dressing.
Remove the cabbage and carrot from the fridge and add the dressing. Mix well.
Serve with rice, bread, or grilled chicken.
For extra crunch, you can add a handful of sweet corn and cucumbers to the coleslaw.
Ensure the cabbage and carrot are well-drained before mixing to avoid a watery coleslaw.
Refrigerating the cabbage and carrot before adding the dressing helps keep the coleslaw crisp and fresh.
Can I use a different type of cabbage?
Yes, you can use red cabbage or a mix of red and green cabbage for a colorful variation.
Can I make this coleslaw ahead of time?
Yes, you can prepare it a few hours in advance, but it's best to add the dressing just before serving to maintain its crispness.
Can I substitute mayonnaise with a healthier option?
You can use Greek yogurt or a low-fat mayonnaise as a healthier alternative.
How long can I store this coleslaw?
It can be stored in an airtight container in the refrigerator for up to 2 days without the dressing
What can I pair this coleslaw with?
This coleslaw pairs well with rice dishes, bread, grilled chicken, or even as a topping for burgers and sandwiches.
A lover of GOD A young Nigerian recipe developer The CEO of patcle_recipes Instagram; @patcle_recipes
