One of my most memorable childhood memories are those that involve family get-aways and short trips within the country. I particularly fondly remember the times when my parents used to take my sisters and I (sometimes together with my cousins) to a recreation spot deep in the breathtaking Maasai Land called Olooloitikoshi every other Sunday afternoon. As we had been told, olooloitikoshi means “The land of the Zebras” in the Maasai dialect (i stand corrected if that translation is wrong :D), and for us, it was the funnest place on the planet. Immediately after church, we would pass by home, dress down a little, prepare some bitings and leave for the Rift Valley. One of the things that my mommy used to make every single time was some coleslaw. This always made the perfect accompaniment to the tender roast meat and the steamy soft mukimu served by the locals together with all other delicacies we would have at the foot of the Ngong hills.
Today I present to you one of dishes that never never missed our outings,coleslaw, but with a delicious gourmet twist. It goes beyond the basic cabbage and carrot for coleslaw and includes an array of other ingredients that make this more wholesome and 5 star worthy. Read on to know exactly how to make your coleslaw fantastic <3
1 tablespoon of dijon mustard
Begin with your apples. Slice them really thin so that they are not too large and hard. Also slice your mango into small thin pieces and put them into a bowl or a dish. Your mango should not be too ripe as it will disintegrate or too hard as it will be too tart.
Thinly slice your onions. You can also dice them but just make sure that they are thin/small. After that, soak them in some hot water mixed with salt or in some vinegar. This gets rid of the strong onion flavor, which may otherwise overpower the taste and aroma of the other ingredients. Always do the same for your kachumbari’s onions. After soaking. Add them to the container plus your thinly sliced cabbage.
Add them to your container along with all the other ingredients. Add your tablespoon of dijon mustard and salad dressing as much as you like to have it as per your preferences. I usually like mine creamy so I drench my coleslaw in salad dressing :).Once it is all mixed up, serve immediately. Preferably, you can allow this to chill for a few minutes before serving.
I was a bit nervous to have the flavors of onion and mango in one dish but to my surprise, this was really delicious. The strong onion flavor was complimented by the neutral taste of the cabbage, The mango went with the mild sourness of the apple and these two had the perfect marriage with the dijon.
Ready for something different? Give this a try. You will be a different person after this coleslaw 🙂
Get the full recipe here: