Homemade Tangy Nando’s Coleslaw Recipe – A Fresh and Flavorful Side Dish!

Ingredients:

• 80 g / ⅓ cup good quality mayonnaise
• 80 g / ⅓ cup full fat Greek yogurt (or sour cream)
• 2 tablespoons apple cider vinegar (or white wine vinegar) – (use 1 tablespoon if you prefer less tangy)
• Salt and pepper (to taste)
• ½ onion (grated on the coarse side of the grater)
• 400 g / 3 ½ cups white cabbage, finely sliced (about ½ a standard-sized cabbage)
• 50 g / 1 small carrot (grated on the coarse side of the grater)
• 1 tablespoon fresh parsley, finely chopped (plus extra for garnish, optional)

Instructions:

1. In a large bowl, mix together the mayonnaise, Greek yogurt, vinegar, salt, and pepper.
2. Add the grated onion and stir thoroughly.
3. Add the finely sliced cabbage and mix well.
4. Add the grated carrot and stir until combined.
5. Add the fresh parsley and mix again.
6. Cover and refrigerate for 1 hour before serving to allow the flavors to mix (optional but recommended).

Notes:

• The recipe calls for 2 tablespoons of vinegar for a tangy flavor. Use 1 tablespoon if you prefer a milder taste.
• Grating the onion instead of chopping it makes a big difference in texture and flavor distribution.
• This coleslaw is not suitable for freezing.

Feel free to let me know if you need any adjustments!