How to make Coleslaw

Coleslaw essentially implies cabbage plate of mixed greens. It is a mix of finely destroyed cabbage, carrots and a couple of other crunchy vegetables. It is then liberally dressed with mayonnaise and serving of mixed greens cream.

It is for the most part eaten as a side dish to such nourishment's as Jollof Rice, Grilled Chicken, Moi and numerous other rice dishes.
Coleslaw is typically served chilled to permit the dressing sink into the vegetables.

Fixings 

• 1 little cabbage 
• 1 little green chime pepper 
• ½ tin of green peas 
• 2 medium carrots 
• 1 medium onion 
• 5 tablespoons of serving of mixed greens cream (ideally Heinz Classic Salad Cream) 
• 4 tablespoons of mayonnaise 
• ½ teaspoon sugar 
• A squeeze of salt 

Planning 

• Every one of the vegetables should be washed. 
• Cut the cabbage, green ringer pepper and onions into exceptionally small pieces. 
• Rub and shred the carrots utilizing a grater, then utilize a blade to slice over the shreds to make the pieces considerably littler. 
• Put the cabbage, green pepper, green peas, onions and carrots into an extensive bowl and blend till you get a decent blend. 
• In a different, littler bowl, blend the plate of mixed greens cream, mayonnaise, sugar and salt. 
• Empty the cream blend into the bowl of vegetables and mix exceptionally well. 
• Chill and serve. 
• Note: If you lean toward the coleslaw creamier, you can expand the amount of the serving of mixed greens cream. Don't hesitate to include a squeeze of ground pepper on the off chance that you like it fiery. 
• Coleslaw can be eaten alone or as a side dish to Jollof Rice, Coconut Rice, Fried Rice and other Nigerian rice dishes.