6
Ingredients
- 1/2 white cabbage, finely shredded
- 2 carrots, grated
- 3 hard-boiled eggs
- 4 tbsp mayonnaise
- 1 tbsp vinegar
- Salt and pepper
Method
- 01 Mix the cabbage and carrots.
- 02 Dress with mayonnaise, vinegar, salt and pepper.
- 03 Add sliced eggs on top.
- 04 Chill briefly before serving.
Kisangani salad appears at celebrations and Sunday tables—fresh against richer dishes.
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