Coleslaw simply means cabbage salad. It is a blend of finely shredded cabbage, carrots and a few other crunchy vegetables. It is then generously dressed with mayonnaise and salad cream.



It is generally eaten as a side dish to such foods as Jollof Rice, Fried/Barbecued Chicken, Moi Moi and many other rice dishes.

Coleslaw is usually served chilled to allow the dressing settle into the vegetables.

Ingredients

1 small cabbage

1 small green bell pepper

½ tin of green peas

2 medium carrots

1 medium onion

5 tablespoons of salad cream (preferably Heinz Classic Salad Cream)

4 tablespoons of mayonnaise

½ teaspoon sugar

A pinch of salt

Preparation

All the vegetables need to be washed.

Cut the cabbage, green bell pepper and onions into very tiny pieces.

Scrape and shred the carrots using a grater, then use a knife to cut across the shreds to make the pieces even smaller.

Put the cabbage, green pepper, green peas, onions and carrots into a large bowl and stir till you get a good mix.

In a separate, smaller bowl, mix the salad cream, mayonnaise, sugar and salt.

Pour the cream mix into the bowl of vegetables and stir very well.

Chill 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, Coconut Rice, Fried Rice and other Nigerian rice dishes

thanks 4 the informatiòn.