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Coleslaw is a simple salad that comprises of finely shredded cabbage and carrot. It is commonly dressed with mayonnaise or salad cream and usually eaten as sides to Jollof rice, fried rice, and other rice dishes. Nigerian coleslaw can also be eaten on it’s own, with chicken or other accompaniments. Most times, coleslaw is favoured to Nigerian salad because of the easy preparation over the latter. This is a quick recipe with just 3 ingredients and takes 10 minutes to prepare.
How to make Coleslaw
Coleslaw is easy and quick to make. Find below my easy recipe.
Preparation time: 10 minutes
Meal type: Sides, Appetisers
INGREDIENTS FOR NIGERIAN COLESLAW
Mayonnaise or salad cream
1) Rinse the cabbage and using a knife, slice thinly on a chopping board.
You can use a grater but I personally find it easier and faster to use knife
2) Wash the carrots, use a potato peeler to scrape the skin off then shred with a grater.
Note below the side I use to grate
Here is what it looks like after grating
3) Mix the cabbage and grated carrot in a bowl
4) Add in mayonnaise or salad cream and mix.
5) Coleslaw is best served chilled. It is usually served in Nigeria as a side to accompany jollof rice, fried rice and other rice dishes.
It Can be eaten on it’s own as a meal or appetiser
You can add red cabbage for colour as in picture below
You can also add raisins or any crunchy vegetable as desired.
Other recipes you might like:
Coleslaw (How to make Nigerian Coleslaw)
- 500 g Cabbage
- 500g g Carrot
- 4 tbspn Mayonnaise
- Rinse the cabbage and using a knife, grater or food processor, shred thinly.
- Wash the carrots, use a potato peeler to scrape the skin off then shred with a grater or food processor.
- Mix the carrot and cabbage in a bowl, add mayonaise, mix well and put in fridge to chill
- Coleslaw is best served chilled. It is usually served in Nigeria as side to accompany jollof rice, fried rice and other rice dishes.
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First published April 14, 2014. Updated 2019.
“Food is our common ground, a universal experience”- James Beard