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Nigerian Coleslaw

Nigerian Coleslaw is a distinctly localised version of the classic Western coleslaw that has become one of the most universally served salads at Nigerian parties, celebrations and family meals. Unlike its Western counterpart which uses only cabbage, the Nigerian version is a vibrant medley of finely shredded cabbage, grated carrots, sweet corn, green peas and sometimes baked beans, all bound together with a creamy, slightly sweet mayonnaise dressing.

Nigerian Coleslaw, Nigerian cooking

Ingredients

  • Half a medium-sized cabbage, finely shredded
  • 3 big carrots, peeled and grated
  • 1 medium tin of sweet corn, drained
  • 1 medium tin of green peas, drained
  • Half a tin of baked beans — optional but common in Nigerian coleslaw
  • 4 big big tablespoons of mayonnaise (add more to taste)
  • 1 tablespoon of salad cream (optional, for extra tang)
  • 1 teaspoon of sugar
  • Salt to taste
  • A pinch of white pepper
  • Half a tin of fruit cocktail — optional, for a sweeter party-style version

Method

  1. 01

    Shredding the Cabbage. Remove the outer leaves of the cabbage. Cut the cabbage into quarters and remove the hard core. Using a sharp knife or a mandoline slicer, shred the cabbage into very fine, thin strips. The finer the shred, the better the coleslaw texture. Place in a very large mixing bowl.

  2. 02

    Grating the Carrots. Peel the carrots and grate them on the coarse side of a box grater. Add to the bowl with the cabbage.

  3. 03

    Adding the Other Vegetables. Drain the sweet corn, green peas and baked beans (if using) very thoroughly. Add all to the bowl. If using fruit cocktail, drain well and add. Toss all the dry ingredients together gently.

  4. 04

    Making the Dressing. In a separate small bowl, combine the mayonnaise, salad cream (if using), sugar, white pepper and a pinch of salt. Stir until smooth. Taste the dressing — it should be creamy, slightly sweet and well-seasoned.

  5. 05

    Combining. Pour the dressing over the vegetable mixture. Using two large spoons or clean hands, toss everything together until every piece of vegetable is evenly coated with the creamy dressing. Taste and adjust salt and mayonnaise.

  6. 06

    Chilling. Cover the bowl with cling film and refrigerate for at least 30 minutes before serving. Chilling allows the flavours to develop and the vegetables to absorb the dressing. Nigerian coleslaw is always served cold.

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