How To Prepare Nigerian Vegetable Salad
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The Nigerian vegetable salad is never missing on a Nigerian dining table during any festivity. You will find it at birthdays, housewarming parties, weddings, anniversaries, graduations, heck, even at funerals.
If the mode of dressing has not alerted you that something important is happening somewhere, the salad will definitely clue you in.
Nigerian vegetable salad can be eaten as a sole meal or as a side dish which explains its appearance at every Nigerian event. There is no Nigerian event without Nigerian Jollof or Fried rice, so it is safe to say that its partner in crime will also make an appearance.
The rules for making Nigerian salad are pretty flexible. You can use different types of vegetables and you can also remove any of the other ingredients if you prefer.
Since there is a lot of chopping involved in making this meal, it is the induction material of every Nigerian cook into the kitchen. All hands must be on deck.
Nigerian salad is highly nutritious. It contains carbohydrates, proteins, fat, vitamins, and minerals. It is a good option for anyone watching their weight or living on a restricted diet, so long as you don’t defeat the purpose by drenching the salad in salad cream or mayonnaise.
30 minutes
1 serving has 207 calories
Serve as a side dish for any rice meal, barbecue, or eat alone.
Ingredients
- Cabbage (1 head)
- Lettuce (1 head)
- Cucumber (1)
- 300g Pasta (Optional)
- Carrots(5 big)
- Sweetcorn (2 big tins)
- Tomatoes (6 medium)
- Baked beans (1.5 tins big)
- Your preferred Salad Cream or Mayonnaise
Preparation
Assemble your ingredients
Step 1
Peel, wash and deseed the cucumber, carrots, cabbage, tomatoes, and lettuce.
Boil the eggs and leave to cool in cold water.
Boil the pasta and strain.
Step 2
Grate the carrots and then, slice the cabbage into thin shreds.
Slice the cucumber and lettuce into small bits. Then, cut the hard-boiled eggs and tomatoes thinly.
Place them all in separate bowls.
Step 3
Layer the salad ingredients in another separate bowl. Start with the cabbage, then carrots, cucumbers, lettuce, pasta, tomatoes, sweet corn, and baked beans.
The layers can be as much as your bowl or tray allows.
Keep layering till you finish your ingredients.
Remember to keep the eggs for the top of the salad.
Step 4
Place in the fridge to cool and then serve with salad cream or mayonnaise.
Sargin Beatrice
Holistic Nutritionist
Nigerian
Some Nigerian salad recipes require the addition of sardines, tuna, or corned beef. You can add that as well if you prefer.
Good advice
If you prefer, you can use potatoes instead of pasta. To ensure that your vegetables are clean, wash with white vinegar and rinse under running water.
