Nigerian salad
A colourful party platter of lettuce, cabbage, carrot, cucumber and tomato topped with sweetcorn, baked beans and boiled eggs, served with salad cream.
- 35 min25 prep · 10 cook
- EasyDifficulty
- 330 kcalper serving
Ingredients
- Iceberg lettuce300 g
- White cabbage200 g
- Carrots2
- Cucumber1
- Tomatoes2
- Sweetcorn1 can
- Baked beans1 can
- Eggs4
- Salad cream150 ml
Missing something? Ingredients with × can be left out.
Steps
- 1
Hard-boil the eggs, cool them in cold water, peel and slice.
- 2
Shred the lettuce and cabbage finely, wash and dry well.
- 3
Grate the carrots and slice the cucumber and tomatoes into rounds.
- 4
Layer the lettuce, cabbage and carrot on a large platter and arrange the cucumber and tomato around the edge.
- 5
Spoon the drained sweetcorn and the baked beans on top and finish with the egg slices.
- 6
Serve chilled with salad cream for everyone to add at the table.
Tips and questions
- What is salad cream?
- A tangy, pourable British dressing similar to a thin, sharper mayonnaise; mayonnaise with a little vinegar works too.
- Is it eaten as a main?
- It is usually a side for jollof rice, fried rice and grilled chicken, especially at parties and Christmas.
- Can I add other toppings?
- Yes, many families add cooked macaroni, sardines, ham or green peas.
Enjoy your meal!
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