African Coleslaw Salad
Prep time: 20 min Chill time: 4 hours Total time: 4 hours 20 min
This simple nouveau African coleslaw side salad is perfect for picnics or backyard braai barbecues. The word braai is a South African Afrikaans language word pronounced BRY rhyming with why.
Braai is popular in Southern Africa especially with people who live in South Africa, Namibia, Zimbabwe and Zambia. Braai may have originated with the South African Afrikaner people, but has since been adopted by South Africans of many ethnic backgrounds.
An important distinction between a braai and a barbecue is that it is uncommon for a braai to use propane; braai is an open flame cooking method.
Braai has been around for centuries and has truly stood the test of time. One simple spice recipe is a basic African coleslaw side salad, enjoy this recipe next time you grill meat on an open fire.
African Coleslaw Ingredients and Directions
3 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
3 green onions, rinsed, trimmed and chopped
1/4 cup chopped fresh cilantro
Salt and ground black pepper to taste
African Coleslaw Dressing
1 teaspoon minced garlic
1 tablespoon minced young fresh ginger root
2 tablespoons soy sauce
1 tablespoon toasted red palm oil
2 tablespoons red wine vinegar
1 tablespoon brown sugar
In a large bowl mix cabbage, carrots, scallions, cilantro, salt and pepper.
In a separate bowl, whisk together vinegar, palm oil, soy sauce, brown sugar, ginger, and garlic until thoroughly mixed.
Pour dressing over shredded vegetables and gently toss to combine. Serve immediately or chill for several hours.