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Nigerian Coleslaw

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

Source and licence

"Nigerian Coleslaw" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Coleslaw, revision 4518155), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Coleslaw&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518155

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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.