I have always been a big coleslaw fan, it’s been one of my go-to sides for pretty much anything served with chips or in a bun for a long time. But I wanted to evolve it into something with a bit more OOOMPH. I wanted to try to emulate the same feeling I get when I have Nando’s with a side of coleslaw and some Perinaise. So I did a little research and played around with Peri Peri spices until I found ones that worked in a homemade coleslaw; paprika and cayenne pepper, rounded off with garlic granules and fresh coriander. It’s not Nando’s coleslaw, but it hits alllll the same creamy, crunchy and spicy notes.
See how to adapt this recipe for your family here >
How to Make Make My Peri Peri Coleslaw
Watch me make this Peri Peri Coleslaw step-by-step before or as you go.
Peri Peri Coleslaw Ingredients
You can actually cheat a bit with this recipe, if you already have Nando’s Perinaise at home, you can add ½ Perinaise + ½ mayonnaise and leave out the paprika, cayenne and garlic granules, and just add in the coriander.
If you only have garlic powder, not granules, it’s fine to substitute. And I’ve used red cabbage for a punch of colour, but you can of course use white cabbage instead.
Pro Prep Tips
There are four different ways you can shred cabbage:
- Using the slicing disc in your food processor. This is the best way to do it when making a large amount of coleslaw. If we are going to a barbecue or entertaining at home I would always use my food processor. Just cut the cabbage into wedges thin enough to fit in the feeding tube and then pass each one through in turn.
- Using a mandoline slicer. I would use the 5mm blade and again cut the cabbage into wedges first. Just make sure you use the finger guard and protective glove and work your way through each wedge. This method works if you are making a smaller amount of slaw.
- Using a large Y vegetable peeler. Again, this is good if you are making a smaller batch of coleslaw. Cut the cabbage into quarters and with them placed firmly on a chopping board, work the peeler in downwards motions, being careful not to catch your fingers.
You can make the coleslaw earlier in the day, but for maximum freshness prep the carrot and cabbage into a large bowl and prep the mayo and spices into a small bowl, cover both and refrigerate separately until time to serve, then mix the two together.
Kids Cook Too
Younger children can help by feeding the cabbage into the food processor and mixing all the ingredients together. And if you have a mezzaluna you can help them to chop the coriander, as you have to use both hands to work it, their fingers won’t be in danger of getting chopped. Just make sure they don’t pick it up by the blade.
My Peri Peri Coleslaw Pairs Perfectly With…
Feed a Crowd
This coleslaw recipe can be easily doubled, trebled or quadrupled for barbecues or other gatherings with friends and family.
Storing My Peri Peri Coleslaw
It’s best eaten the same day but you can keep leftovers in an air-tight container in the fridge for up to 3 days (make day + 2). Give it a good toss again before you serve.
For more on safe food storage read here >
My Peri Peri Coleslaw is gluten free and vegetarian.
Adapting My Peri Peri Coleslaw for Your Family
Here, I give tips for making this recipe to share with the whole family, including children of different ages and stages.
Keeping Picky Eaters Happy
As with babies and toddlers, you might want to serve simple grated carrot instead of the coleslaw.
See more from me on fussy eaters here >
Making it Baby & Toddler Friendly
This slaw is a little grown up for babies and toddlers, but they do usually like the novelty of grated carrot so just grate up an extra carrot while you are prepping your coleslaw, and serve it up undressed.
See more on how I keep my family meals baby & toddler friendly here >
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PERI PERI COLESLAW
- Food processor + slicing disc / mandolin with slicing attachment / large Y vegetable peeler
- Chopping board
- Scales / measuring cups
- Large spoon and a fork to toss
- 1 large carrot / 2 small peeled and grated
- ¼ large or ½ small red cabbage core removed
- 150 g mayonnaise
- 1 teaspoon white wine vinegar
- ½ teaspoon paprika
- ¼ - ½ teaspoon cayenne pepper*
- ¼ teaspoon garlic granules
- 2 tablespoons finely chopped coriander
- Salt & pepper to taste
- Slice the ¼ cabbage 2-3 times lengthways and with the slicing attachment fitted, add the cabbage to the feeder tube of your food processor. Alternatively, finely slice using a mandolin or a large Y vegetable peeler.
- Add all the ingredients to a large mixing bowl and toss until well combined.
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