Easy Nigerian Salad (Print Version)
# Ingredients:
→ Vegetables
01 -
2 medium carrots, peeled and grated
02 -
1 medium bunch of lettuce, washed and chopped
03 -
0.5 small heads of cabbage, finely chopped
04 -
3 medium-sized tomatoes, cored and diced
05 -
2 small cucumbers, peeled, deseeded, and diced
→ Canned Items
06 -
0.5 cups of canned peas, drained
07 -
0.5 cups of canned corn, drained
08 -
1 cup baked beans in tomato sauce
→ Staples and Dressings
09 -
2-3 potatoes, boiled, peeled, and diced
10 -
0.5 cup salad cream or mayonnaise
→ Protein
11 -
3 eggs, hard-boiled and sliced
# Instructions:
01 -
Grate peeled carrots on a medium grater. Wash cabbage and lettuce and finely chop them. Core the tomatoes and dice into small cubes. Peel and deseed the cucumber, then dice it. Set aside the canned peas, corn, and beans.
02 -
Hard boil the eggs for approximately 7 minutes. Once cooled, remove the shells and slice into rounds. Boil the potatoes until tender, then peel and dice them into cubes. You may use the same pot to boil both the eggs and potatoes for efficiency.
03 -
Layer all the ingredients except the eggs and baked beans in a large serving bowl. Begin with bigger ingredients like cabbage and lettuce, arranging by color if desired. Continue layering until all ingredients are used.
04 -
Top the salad with baked beans and arrange the egg slices on top and along the sides of the salad bowl for presentation.
05 -
Serve immediately or refrigerate until ready to serve. The salad can be paired with salad cream, mayonnaise, or any preferred dressing.
# Notes:
01 -
Soak sliced onions in cold saltwater for 10 minutes or dip in hot water to reduce pungency.
02 -
Remove cucumber seeds to prevent excess water in the salad.
03 -
Use a food processor for faster chopping or purchase pre-chopped vegetables.
04 -
Use grated carrots for better texture and ease of consumption compared to chopped carrots.
05 -
Moderate the amount of creamy salad dressing to avoid a messy or bland outcome.