Cookbook:Nigerian Coleslaw

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Coleslaw is a salad dish that mainly consists of raw, finely shredded cabbage mixed with dressing. In Nigeria, coleslaw is usually simple and straightforward—typically made with cabbage, carrots, and mayonnaise. It is easy to prepare and takes less time compared to other types of salads.

Nigerian coleslaw can be enjoyed on its own or served as a side dish with various rice meals, such as jollof rice or fried rice. It is best enjoyed chilled. When left undressed (without mayonnaise), it can be stored in the refrigerator for several days. However, once the mayonnaise is added, it is recommended to consume it within 24 hours for the best taste and freshness.

• Cabbage
• Carrots, peeled
• Mayonnaise

1. Slice cabbage thinly.
2. Use a grater to shred the carrot into a bowl. If possible, use a grater or mandoline that will make long, thin pieces.
3. Combine the cabbage and carrots. Add mayonnaise, and toss to combine.
4. Refrigerate until cold before serving.