Nigerian Party Coleslaw with Light Greek Yogurt Dressing

How to Make It

1. 1

   Prepare the Vegetables

   Finely shred the green and red cabbage using a sharp knife or mandoline slicer — aim for thin, uniform strips about 2–3 mm wide for the best texture. Coarsely grate the peeled carrots. Dice the red bell pepper finely and slice the spring onions thinly. Drain and rinse the sweetcorn thoroughly if using canned.

   Tip: For extra crunch, soak the shredded cabbage in ice-cold water for 10 minutes, then drain and pat completely dry before dressing. This also reduces any bitterness.
2. 2

   Salt and Rest the Cabbage

   Place the shredded green and red cabbage in a large bowl and sprinkle with half the measured sea salt (1 g). Toss well and allow to sit for 10 minutes. This draws out excess moisture, preventing a watery coleslaw. After 10 minutes, gently squeeze handfuls of the cabbage to remove liquid, then transfer to a clean dry mixing bowl.

   Tip: Do not skip this step — it is the key to a coleslaw that stays crisp and does not go soggy, even when made ahead.
3. 3

   Make the Light Greek Yogurt Dressing

   In a small bowl, whisk together the Greek yogurt, wholegrain mustard, apple cider vinegar, extra virgin olive oil, honey or date syrup, and finely grated garlic until smooth and well combined. Season with the remaining sea salt and freshly ground black pepper. Taste and adjust — it should be creamy, tangy, and gently sweet with a little warmth from the mustard.

   Tip: For diabetes management, reduce the honey to half a teaspoon or replace with a few drops of liquid stevia. The mustard and vinegar provide sufficient flavour complexity without it.
4. 4

   Combine and Dress

   Add the grated carrots, diced red bell pepper, sweetcorn, and sliced spring onions to the bowl of prepared cabbage. Pour the Greek yogurt dressing over the vegetables and toss thoroughly using tongs or two large spoons, ensuring every strand of cabbage is evenly coated.

   Tip: Start with three-quarters of the dressing and add more to preference. This preserves the lightness and prevents over-dressing.
5. 5

   Chill and Serve

   Cover the coleslaw and refrigerate for at least 20–30 minutes before serving. This resting time allows the flavours to meld and the dressing to fully coat the vegetables. When ready to serve, give it one final toss, taste for seasoning, and garnish generously with freshly chopped parsley or chives.

   Tip: This coleslaw keeps well refrigerated for up to 2 days in an airtight container. It is an excellent meal-prep side dish — the flavours deepen and improve overnight. Serve alongside jollof rice, grilled tilapia, moi moi, or fried plantain for a complete Nigerian feast.