Christmas is just a few days away, decorations are in place and the atmosphere already has a sweet aroma of Jollof / Fried rice & salad, fried chicken and baked goods hanging in the warm no-harmattan lasgidi air. Okay, let’s focus cos i can feel myself starting to drift off into a food day dream. As i write this, i’m so hungry because i just woke up and my sense of smell always seems to intensify on an empty tummy. The one and only thing i crave for right now is a bowl of sardine coleslaw. Luckily, i’ve got some leftover salad in the fridge so i probably won’t starve this morning. This is one of the healthiest salads to make and it’s also a great source of omega-3 fatty acids, thanks to the sardines packed in olive oil plus the creamy dressing which makes the taste simply mouthwatering.
• ¼ Medium Cabbage
• 1 medium sized Carrot
• ¼ Red onion
• ½ green bell pepper
• 2 Lettuce leaves
• 2 sardines
• Salad cream/ mayonnaise – as desired
Step 1: Scrape the back of the carrot, Remove the seeds from the green bell pepper, remove the onion skin. Wash the vegetables thoroughly with clean water.
Step 2: Grate the carrot, Chop the lettuce, cabbage, Onion, green pepper, Mash the Sardines with a fork.
Step 3: Mix them all together and add your Cream Topping
Step 4: Place in the refrigerator and Serve Chilled.
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