SLC25-W5 // "Coleslaw Salad"

Let me confess… this salad wasn’t supposed to happen.

I had just finished folding laundry when my daughter tugged at my blouse and said, “Mummy, something crunchy, please.” Not rice, not swallow. Crunchy.

I opened the fridge with the confidence of a chef… only to be reminded that I forgot to buy purple cabbage and apples. I laughed at myself, shook my head and said out loud, “Well, God abeg, we go improvise.”

So, instead of purple cabbage, I doubled down on fresh white cabbage. No apple? No wahala, I brought in my reliable old friend, lettuce. And to the dressing, I whispered, “Milk, you’re the chosen one today.” I locked eyes with the mustard bottle and respectfully sent it back to the shelf. Sorry, not today.

And just like that, our coleslaw journey began.

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The Unofficial Official Recipe (with vibes)

🥬 Ingredients:

Ingredient	Price (₦)	Equivalent in STEEM
White cabbage	₦200	2 STEEM
Fresh lettuce	₦300	3 STEEM
2 carrot	₦100	1 STEEM
Mayonnaise	₦600	6 STEEM
Full cream milk	₦200	2 STEEM
Lemon juice	₦100	1 STEEM
Sugar and salt	₦100	1 STEEM
Total	₦1,600	15 STEEM

TOTAL: 15 STEEM for a bowl of crunchy goodness and laughter.

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How I Made It

I sliced my cabbage like a pro, thin, sharp, and clean. Rinsed it with salt and vinegar to chase away any stubborn dust or Abuja wahala. I shredded the carrot like I was grating away stress. Lettuce? I chopped it like an artist creating a masterpiece.

Then came the dressing, thick mayo, a gentle splash of milk, a kiss of lemon juice, a sprinkle of sugar and a whisper of salt. I mixed everything like I was folding in joy. When the creamy dressing hugged the veggies, I just knew: this salad was about to slap. And it did.

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Was It a Side Dish or a Main Course?

At first, this coleslaw was meant to play the humble role of a sidekick, a cheerful companion to my hot and smoky jollof rice, the rice I made before my daughter wanted something crunchy. But as fate would have it, I decided to taste "just a spoon" while chilling it in the fridge… then came another spoon, and then another. Before I realised it, half of the bowl had disappeared.

At that point, I had to be honest with myself, this salad was no longer a background actor. It had stolen the show. The rich, creamy dressing mixed with the crunch of lettuce and cabbage, the sweetness of carrots, and the mild tang from the milk-lemon blend gave it a flavour that was too glorious to ignore.

I pushed the jollof rice aside (yes, I really did) and declared my coleslaw the main course. Who needs rice when royalty is sitting on your plate in creamy, crunchy elegance?

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A Salad With Benefits (Not That Kind 😄)

• Cabbage: It’s the Beyoncé of this mix, rich in Vitamin C, it detoxifies, aids digestion and boosts immunity.
• Carrots: The sweet guy, full of beta-carotene for your eyes and skin. Plus, it gives your salad that orange pop!
• Lettuce: Calm and hydrating. It keeps your heart calm, helps you sleep, and adds bulk without guilt.
• Milk in Dressing: Gives creaminess without the sharpness of mustard. Plus, calcium, baby!

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Tips From My Kitchen to Yours

1. Always soak your cabbage in vinegar water for 10 minutes. It makes it crispier and cleaner.
2. If you're not a mustard lover (like me), milk makes a gentler, smoother dressing.
3. Refrigerate for at least an hour. The flavours need to mix and marry in peace.

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Final Words

They say cooking is science. I say it's vibes. I didn't follow the traditional recipe, but what came out was a bowl of healing, comfort, and sweet crunch. It reminded me that sometimes, even when the plan falls apart, the result can still be beautiful. Just like life.

So, here’s my coleslaw salad, not perfect, but perfectly mine.

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Now I invite:
@blessedlife, @etoro, and @kwinberry.