Nigerian Salad

Name: Nigerian Salad
Cuisine: Nigerian
Ingredients: 1 medium bunch of cabbage; 5 medium sized carrots; 4 big eggs; 1 handful green beans; 1 bottle salad cream or Mayonnaise; 425 g sweet corn (2 small tins); 5 sized irish potatoes; 1 handful peas

Maryam Mukhtar Nayaya ( Mrs A I Zira) @cook_14450198

Plateau State

#saladcontest..... Nigerian Salad also known as ”Nigerian mixed vegetable Salad” is one of the richest salad recipes you can ever find. It is prepared with more than five vegetables, combined together and enriched with the classic Baked Beans and Cream.

Believe me, this Salad is not complete without Baked Beans and Cream(or mayonnaise). So make sure you have these two ingredients at hand, if you really want to get the original Nigerian Salad.

Maryam Mukhtar Nayaya ( Mrs A I Zira) @cook_14450198

Plateau State

Believe me, this Salad is not complete without Baked Beans and Cream(or mayonnaise). So make sure you have these two ingredients at hand, if you really want to get the original Nigerian Salad.

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Ingredients

1medium bunch of cabbage
5medium sized carrots
4big eggs
1 handfulgreen beans
1 bottlesalad cream or Mayonnaise
425 gsweet corn (2 small tins)
5sized irish potatoes
1 handfulpeas
1 tin Baked beans in tomato sauce comes in a 200 gram can)
Ketchup (optional)

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Steps

1

Before you start with the Salad
Tips
-Wash all the vegetables separately in sufficient water (add a spoonful of vinegar, baking soda or lemon juice to the water to help kill harmful bacteria). Rinse thoroughly in fresh water.
– Boil the green peas and green bean for 2 minutes, strain it out and using the same pot, boil the eggs and potatoes together, the potatoes might cook before the eggs, so take it out when it is done and let the eggs boil until hard boiled.
Set them aside for later use.
2

Peel of the egg shells and slice the eggs as thinly as you can.
Peel of the skin of the boiled potatoes and cut into small cubes.
– Slice the cabbage into tiny strips, then wash again and strain to remove excess water. Set aside for later use.
Tip: (the cabbage might store ants or pesticide in its leaves, that’s why it needs to be washed again after slicing) .
3

- Scrape the carrots and shred with a grater. Set aside for later use.
– Scrape off the green skin of the cucumber (optional), cut into two equal halves, remove the seeds(you can eat it if you like) and then cut into small cubes. Set aside for later use.
4

Open the can of sweet corn, pour into a sieve to strain out the preservation water. Set the corn aside for later use.
– Open the can of baked beans, pour into a small bowl and set aside for later use.
Now that you have all the ingredients ready, it’s time to put them together.
5

1. Get a large salad bowl and place the vegetables in the bowl, layer by layer until there’s nothing left.

2. Place the sliced eggs on the prepared salad, and also spread the baked beans.
6

3. Now, cover the salad bowl and chill in the fridge until needed.
4. Finally serve with the salad cream(or mayonnaise), and Enjoy.