Nigerian Salad Recipes

Nigerian Salads can be substantial meals on their own. Some of them are also used as the perfect side dish to all the Nigerian recipes,

How to make Nigerian Salad

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Nigerian Salad is so unique that there is no other place that prepares such filling and exotic salad as this recipe. It can be had as a meal on its own or as a side dish to the various Nigerian rice recipes
The quantities of ingredients stated are what will give you a typical taste of the Nigerian Salad. The quantities can be halved or multiplied and the same taste will be achieved.

Ingredients

• 1 medium bunch of Lettuce
• 5 medium sized Carrots
• 4 small pcs of Irish Potatoes
• 2 medium pcs of Cucumber
• 3 medium Eggs
• 1 415g tin of Baked Beans in tomato sauce
• 200g of Sweet Corn
• 5 pcs of Plum Tomatoes (Jos Tomatoes)
• Salad Dressing – the classic Heinz salad cream works best with the Nigerian Salad recipe. A close substitute is the Heinz Caesar Salad Cream. You can use mayonnaise too.

Before you prepare the Nigerian Salad

Wash and cook the Irish Potatoes till done. The eggs should be hard boiled. To save time, these two can be cooked in the same pot as they need almost equal amount of time to get done.
All the vegetables need to be washed.

1. Cut the lettuce into thin shreds.
2. Scrape and shred the carrots using a grater.
3. Peel and cut the boiled potatoes into sizeable cubes.
4. Peel, remove the seeds and cut the cucumber as shown. If you want more green color in your salad, you may peel the cucumber in stripes.
5. Remove the seeds from the plum tomatoes and cut into small pieces.
6. Place all the cut vegetables in separate containers.

Open the sweet corn and drain the preservation water. Rinse the seeds and set aside. Also open the baked beans tin and set aside.
Remove the shells of the hard boiled eggs, slice thinly and set aside. An egg slicer is perfect for this job.

Preparation

1. With the exception of the egg, start putting the ingredients in small batches into a big salad bowl till all are exhausted.
2. Now, place the sliced eggs on the salad, covering the top.
3. Cover the bowl and place in the fridge for at least one hour. This is to allow all the ingredients to mix well.
4. Serve with a salad dressing of your choice but the Heinz Salad Cream works best with this recipe, seconded by a caeser salad dressing.

Notes and Tips
If you prefer your Nigerian Salad crunchy, substitute the lettuce with cabbage. You can also use the two as the lettuce adds a green color to the salad.
The above are the minimum ingredients for making a Nigerian salad. More ingredients such as boiled macaroni, corned beef, green bell pepper, green peas etc can be added for varied flavour.
The Nigerian Salad is best consumed within 24 hours of preparation if no salad dressing is added to it.
If you are lucky to buy a baby cucumber, it may not be necessary to remove the seeds.

Nigerian Salad can be eaten alone or as a side dish to Jollof Rice, Coconut Rice, Fried Rice and other Nigerian rice dishes.

How to make Coleslaw

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Coleslaw simply means cabbage salad. It is a blend of finely shredded cabbage, carrots and a few other crunchy vegetables. It is then generously dressed with mayonnaise and salad cream.
It is generally eaten as a side dish to such foods as Jollof Rice, Fried/Barbecued Chicken, Moi Moi and many other rice dishes.
Coleslaw is usually served chilled to allow the dressing settle into the vegetables.

Ingredients

• 1 small cabbage
• 1 small green bell pepper
• ½ tin of green peas
• 2 medium carrots
• 1 medium onion
• 5 tablespoons of salad cream (preferably Heinz Classic Salad Cream)
• 4 tablespoons of mayonnaise
• ½ teaspoon sugar
• A pinch of salt

Preparation

All the vegetables need to be washed.

1. Cut the cabbage, green bell pepper and onions into very tiny pieces.
2. Scrape and shred the carrots using a grater, then use a knife to cut across the shreds to make the pieces even smaller.
3. Put the cabbage, green pepper, green peas, onions and carrots into a large bowl and stir till you get a good mix.
4. In a separate, smaller bowl, mix the salad cream, mayonnaise, sugar and salt.
5. Pour the cream mix into the bowl of vegetables and stir very well.
6. Chill and serve.

Note: If you prefer the coleslaw creamier, you can increase the quantity of the salad cream. Feel free to add a pinch of ground pepper if you like it spicy.

Coleslaw can be eaten alone or as a side dish to Jollof Rice, Coconut Rice, Fried Rice and other Nigerian rice dishes.