Salads
Guinean Coleslaw
The Quirky Foodster Team
Ingredients
- 400 g (4 cups) white cabbage, shredded
- 150 g (2 medium) carrots, grated
- 80 g (1/3 cup) mayonnaise
- 10 g (2 tsp) dijon mustard
- 20 ml (4 tsp) lime juice
- 3g (1/2 tsp) salt
- 1g (1/4 tsp) black pepper
Method
- Shred the cabbage finely and grate the carrots.
- Combine cabbage and carrots in a large mixing bowl.
- Whisk together mayonnaise, mustard, lime juice, salt and pepper in a separate bowl.
- Pour the dressing over the vegetables and toss thoroughly to coat.
- Chill for at least 20 minutes before serving.
Introduction: Introduced through French colonial influence and adapted with local ingredients, this tangy cabbage salad has become a common accompaniment to grilled meat and fried fish at Guinean family gatherings and roadside grills.
Cultural Background: Introduced through French colonial influence and adapted with local ingredients, this tangy cabbage salad has become a common accompaniment to grilled meat and fried fish at Guinean family gatherings and roadside grills.
Tips: Salt the cabbage briefly and squeeze out excess water for a crisper texture. Let the salad rest in the fridge to allow the flavours to meld.
Variations: Add raisins for a touch of sweetness. Use a vinaigrette instead of mayonnaise for a lighter version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Not applicable; served cold.
Nutrition: Calories: 150 kcal | Protein: 2 g | Carbs: 12 g | Fat: 11 g | Fibre: 3 g
FAQs:
Q: Can I make this ahead of a party?
A: Yes, it actually improves after chilling for a few hours, making it ideal for preparing in advance.
Q: Is there a dairy-free mayonnaise option?
A: Yes, any plant-based mayonnaise substitute works well in this recipe.
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