Creamy Nigerian Coleslaw (Kouloslaw)

Ingredients

• 1 small White Cabbage (outer leaves removed, core trimmed, thinly sliced (2‑3 mm))
• 1 medium Carrot (peeled and grated)
• 0.5 medium Green Apple (cored and thinly sliced)
• 0.5 teaspoon Salt (pinch, to soften cabbage)
• 120 ml Milk (about 1/2 cup, whole or 2 % milk)
• 1 tablespoon Brown Sugar (or icing sugar if available)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 3 tablespoons Mayonnaise (regular or light mayo)
• 0.5 medium Onion (finely diced, optional)

Instructions

1. Prepare the Dressing

   In a small bowl combine the mayonnaise, milk, brown sugar, and lemon juice. Stir until smooth and the sugar is fully dissolved.

   Time: PT5M

2. Slice the Cabbage

   Remove the outer leaves of the cabbage, cut the core out, then slice the cabbage into thin strips about 2‑3 mm thick. Place the sliced cabbage in a large bowl.

   Time: PT10M

3. Salt the Cabbage and Rest

   Add a pinch of salt to the cabbage, toss lightly, then cover the bowl and let it sit at room temperature for 30 minutes. The cabbage will release some moisture and become slightly softened while staying crisp.

   Time: PT30M

4. Prepare Remaining Vegetables

   While the cabbage rests, grate the carrot, thinly slice the green apple, and (if using) finely dice the onion so the pieces are barely visible.

   Time: PT5M

5. Combine All Ingredients

   Add the grated carrot, apple slices, and optional onion to the rested cabbage. Pour the prepared dressing over the mixture and toss thoroughly until everything is evenly coated.

   Time: PT5M

6. Chill Before Serving

   Cover the bowl and refrigerate for at least 30 minutes so the flavors meld and the salad stays crisp.

   Time: PT30M

Nutrition Facts

Calories

110

Protein

2g

Carbohydrates

12g

Fat

7g

Fiber

2g