PERI PERI COLESLAW

Brighten up your spread with this mildly spiced, colourful, crunchy side dish. It’s fresh, punchy and reminiscent of Nando’s coleslaw in all the best ways.

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Prep Time 10

Total Time 10

Course Side Dish

Cuisine Mediterranean

Servings

Equipment

Food processor + slicing disc / mandolin with slicing attachment / large Y vegetable peeler
Chopping board
Peeler
Grater
Scales / measuring cups
Measuring spoons
Large mixing bowl
Large spoon and a fork to toss

Ingredients

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

Instructions

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.

Notes

*Add the amount of cayenne pepper to your preference. You can try it with ¼ teaspoon and add another ¼ teaspoon if you want it spicier.

For a quick cheat you can add ½ Perinaise ½ mayonnaise and leave out the paprika, cayenne and garlic granules.

BABY & TODDLER SERVINGS

Grate some extra carrot for little one while you are prepping your coleslaw, and serve it up undressed.

STORAGE

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.

Nutrition

Calories: 279kcalCarbohydrates: 6gProtein: 1gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 16mgSodium: 263mgPotassium: 194mgFiber: 2gSugar: 3gVitamin A: 3296IUVitamin C: 32mgCalcium: 32mgIron: 1mg

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