Edition February 2026

For many South Africans, coleslaw salad is a beloved staple, especially for braais and Sunday dishes. Chef Trevor Makamo offers his own thoughtful interpretation with a creamy coleslaw salad recipe.

Creamy coleslaw salad 

Ingredients: 

• ¼ large green cabbage, finely shredded.
• 1 cup red cabbage, finely shredded.
• 2 tablespoons white vinegar (for red cabbage only).
• 1 large pepper (bell peppers) finely diced (robot colours if available).
• 2 cups of Nola mayonnaise (depending on size of cabbage).
• 1 cup plain Greek yoghurt (depending on size of cabbage).
• 2 teaspoons of vegetable seasoning.
• 2 teaspoons Knorr Aromat
• Freshly ground black pepper to taste (optional). 

Tip: The finer the shred, the more elegant the coleslaw appears, allowing the dressing to coat every bite. 

Method: 

1.           Prepare the red cabbage 

• Place the shredded red cabbage in a small bowl. 
• Sprinkle over the white vinegar. 
• Toss well and set aside to lightly pickle while you prepare the rest. 

2.           Combine the vegetables 

• In a large mixing bowl, add the shredded green cabbage, diced robot peppers and the vinegar-treated red cabbage.
• Toss gently to distribute evenly.

3.           Add seasoning

• Sprinkle over vegetable seasoning and Knorr Aromat.

*If using black pepper, mix well, ensuring that the seasoning coats the vegetables before adding the dressing.

4.           Make creamy dressing 

• In a separate bowl, whisk together Nola mayonnaise and Plain Greek yoghurt. 
• Whisk until smooth and well combined.

5.           Combine salad and dressing 

• Pour the creamy dressing over the seasoned cabbage and peppers. 
• Toss until everything is evenly coated and creamy. 

6.           Rest and serve 

• Chill for at least 15 minutes before serving for best flavor and texture. 
• Serve cold.

*Serves 6 – 8 people

Notes for best results 

Greek yoghurt lightens the mayo and adds freshness without losing creaminess.

Adding vinegar only to the red cabbage keeps color vibrant and prevents the dressing from becoming too runny. 

If you prefer slightly sweeter coleslaw, add 1 – 2 teaspoons of sugar or honey. 

*Pair this dish with a Sauvignon Blanc – its crisp citrus notes and vibrant acidity cut cleanly through the richness of the mayonnaise while harmonising beautifully with the dish’s bright vinegar-driven tang.

About the Chef 

Makamo is a qualified and professional chef, a food specialist whose work bridges the kitchen, the classroom, and culinary research. A triple graduate with an Honours Degree in Food Operations, he has led high-performance kitchens while developing systems that improve how large-scale food services operate. 

Passionate about teaching and learning, he creates research-based culinary content that breaks down the science of food in a way that is practical and accessible. Across social media, he is known simply as Chef Makamo, sharing insights, food education, and conversations that move beyond recipes into the thinking behind cooking. 

At the heart of his work is a simple promise: respect ingredients, cook with purpose, and deliver unforgettable flavour. 

For bookings send an email to: bookings@chefmakamo.co.za, info@makamoculinarysolutions.co.za, info@chefmakamo.co.za