DINNER IN 15 MINUTES
PANTRY-FRIENDLY
1
Step 1
Put the cabbage, carrots and onion in a large bowl.
DINNER IN 15 MINUTES
PANTRY-FRIENDLY
VEGETARIAN · LUNCH
Coleslaw
Crunchy cabbage and carrot coleslaw with a creamy mayonnaise dressing. A classic braai side. Serves 6.
Total time15 min
YieldServes 6
DietVegetarian
Shopping7 ingredients
DifficultyEasy
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Check ingredients as you gather them, then work through 3 calm, clearly numbered steps.
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Ingredients
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Method
3 steps · about 15 minutes total
2
Step 2
Mix the mayonnaise, vinegar and sugar, season, and stir it through the vegetables.
3
Step 3
Serve straight away, or cover and chill until needed.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Shred the cabbage as finely as you can for the best texture.
Keep it in the fridge and don’t leave it out for more than two hours, or one hour when it is hotter than 32°C. Eat leftovers within two days.
Good to know
Yes. Shred the vegetables up to a day ahead and add the dressing an hour before serving.
Yes. A small tin of drained pineapple pieces is a popular South African addition.
Use half mayonnaise and half plain yoghurt.
About this recipe
Coleslaw is on almost every South African braai table: crunchy cabbage and carrot in a creamy dressing, made in 15 minutes without any cooking.
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