Nigerian Coleslaw
Nigerian coleslaw is a three-ingredient salad of shredded cabbage, carrot and mayonnaise, served cold. It takes far less effort than most salads, and it is a familiar partner to plates of rice. A mandoline or fine grater gives long, thin carrot strands that mix well with the cabbage. For planning ahead, keep the vegetables undressed in the fridge for several days, then add mayonnaise and eat within a day.
Instructions
Slice the cabbage as thinly as you can with a sharp knife, so the shreds stay crisp and are easy to eat.
Grate the peeled carrots into a large bowl. If you have a grater or mandoline that cuts long, thin strands, use it, since the carrot will look and feel better in the salad.
Add the cabbage to the carrots and spoon in the mayonnaise. Toss until every shred is evenly coated.
Cover the bowl and chill the coleslaw in the refrigerator until it is cold all the way through, then serve.
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