Nigerian Salad
The Quirky Foodster Team
Ingredients
- Cabbage, shredded — 1/2
- Carrots, diced — 2
- Cucumber, diced — 1
- Tomatoes, diced — 2
- Sweet corn — 150 g (5 oz)
- Green peas, cooked — 150 g (5 oz)
- Hard-boiled eggs, sliced — 3
- Mayonnaise — 180 g (6.5 oz)
- Salad cream — 2 tbsp (or extra mayonnaise)
- Salt and pepper — to taste
Method
- Combine the shredded cabbage, diced carrot, cucumber, tomato, sweet corn and peas in a large bowl.
- Mix the mayonnaise and salad cream together, then fold into the vegetables, coating everything evenly.
- Season with salt and pepper.
- Arrange sliced hard-boiled egg on top before serving.
- Chill for at least 20 minutes before serving.
Introduction: A colourful mixed vegetable salad dressed with mayonnaise and salad cream, a popular party side found at Nigerian celebrations.
Cultural Background: This mayonnaise-based mixed salad has become a fixture of Nigerian party catering, its combination of fresh vegetables, boiled egg and creamy dressing offering a cooling contrast to richer party dishes like jollof and fried chicken.
Tips: Cut the vegetables into small, even pieces for the best texture and easy eating. Chill well before serving so the flavours meld together.
Variations: Add diced apple or pineapple for a touch of sweetness. Include boiled, diced potato for a heartier salad.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What is salad cream?
A: A tangy, creamy condiment similar to a sweeter, sharper mayonnaise, commonly used in Nigerian party salads.
Q: What is this salad typically served with?
A: Jollof rice, fried chicken and other classic Nigerian party dishes.
- Cabbage, shredded — 1/2
- Carrots, diced — 2
- Cucumber, diced — 1
- Tomatoes, diced — 2
- Sweet corn — 150 g (5 oz)
- Green peas, cooked — 150 g (5 oz)
- Hard-boiled eggs, sliced — 3
- Mayonnaise — 180 g (6.5 oz)
- Salad cream — 2 tbsp (or extra mayonnaise)
- Salt and pepper — to taste
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