Salads
Liberian-Style Coleslaw
Ingredients
- 500 g (about 5 cups) green cabbage, finely shredded
- 150 g (1 1/2 cups) carrots, grated
- 1/2 red onion, thinly sliced
- 200 g (3/4 cup plus 2 tbsp) mayonnaise
- 2 tbsp granulated sugar
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Method
- In a large bowl, combine the shredded cabbage, grated carrots, and sliced red onion.
- In a separate bowl, whisk together the mayonnaise, sugar, vinegar, salt, and pepper until smooth.
- Pour the dressing over the vegetables and toss thoroughly to coat evenly.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Introduction: Coleslaw became a fixture at Liberian celebrations and cookouts, adapted over generations into a sweeter, creamier, more heavily dressed version than its American counterpart.
Cultural Background: Coleslaw became a fixture at Liberian celebrations and cookouts, adapted over generations into a sweeter, creamier, more heavily dressed version than its American counterpart. It's the salad most associated with Liberian parties and holidays, almost always served alongside jollof-style rice dishes, fried chicken, or grilled meats.
Tips: Salt the shredded cabbage lightly and let it sit for 10 minutes before dressing to draw out excess water for a less watery salad. For the best flavor, make it a few hours ahead and chill before serving.
Variations: Add a handful of raisins or pineapple chunks for a sweeter, fruitier version. Mix in a pinch of cayenne for a subtle kick.
Storage: Refrigerate in an airtight container for up to 2 days; it softens over time.
Reheating: Not applicable — served cold.
FAQs:
Q: Why is Liberian coleslaw sweeter than usual?
A: It reflects a local preference for sweeter, richer dressings that pair well with spicy main dishes.
Q: Can I make it ahead for a party?
A: Yes, it actually improves after resting a few hours in the fridge.
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