Name: Nigerian Vegetable Salad
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: Nigerian
Ingredients: ¼ medium green cabbage (300g), very finely shredded; 1 small head of lettuce (romaine or iceberg), shredded; 3 medium carrots, grated or diced; 2 medium cucumbers, deseeded and diced; 2 medium tomatoes, deseeded and diced; 1 small green pepper, finely diced (optional); 1 × 415g tin baked beans in tomato sauce; 1 × 200g tin sweetcorn, drained; 4 eggs, hard-boiled and sliced into rounds; For the salad cream dressing:; Heinz salad cream; 6 tablespoons mayonnaise; 2 tablespoons white vinegar; 2 tablespoons powdered sugar; 1 teaspoon yellow mustard (optional); Salt and white pepper to taste

Description

A colorful, creamy salad that is a staple at Nigerian celebrations, layered with fresh vegetables and dressed with tangy salad cream.

Ingredients

Scale

¼ medium green cabbage (300g), very finely shredded
1 small head of lettuce (romaine or iceberg), shredded
3 medium carrots, grated or diced
2 medium cucumbers, deseeded and diced
2 medium tomatoes, deseeded and diced
1 small green pepper, finely diced (optional)
1 × 415g tin baked beans in tomato sauce
1 × 200g tin sweetcorn, drained
4 eggs, hard-boiled and sliced into rounds

For the salad cream dressing:
Heinz salad cream
6 tablespoons mayonnaise
2 tablespoons white vinegar
2 tablespoons powdered sugar
1 teaspoon yellow mustard (optional)
Salt and white pepper to taste

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Instructions

Hard boil the eggs first. Place eggs in a pot of cold water. Bring to a boil over medium-high heat. Cook for 10 minutes, then transfer to an ice bath.
Prepare all the vegetables. Shred the cabbage and lettuce, grate or dice the carrots, peel, halve, deseed and dice the cucumbers, deseed and dice the tomatoes, and dice the green pepper. Keep each vegetable separate in its own bowl.
Make the homemade salad cream (if using). Whisk together the mayonnaise, white vinegar, powdered sugar, and mustard until completely smooth.
Layer the salad. In a large salad bowl, layer the ingredients by color: shredded lettuce, cabbage, grated carrot, diced cucumber, diced tomato, sweetcorn, and baked beans. Top with egg slices and tomato rounds.
Chill for at least 1 hour before serving. Cover the assembled salad and refrigerate.
Dress at the table with salad cream just before serving to keep the salad crisp.

Notes

Deseed all watery vegetables to maintain the salad’s texture. Dress just before serving for optimal freshness.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Salad
Method: Assembling
Cuisine: Nigerian

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 6g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 8g
Cholesterol: 180mg