How to Make Nigerian Salad

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Last Updated on February 16, 2020

If you’d guessed Nigerian salad was going to be my next post then you are so right. I just couldn’t afford to let the remaining vegetables used for the chicken shawarma go to waste – food recycling. I had to put it to good use and avoid food wastage.

It is difficult to get Africans to eat salad but thanks to the ‘get fit’ obsession going around. Most people are now trying to ‘get fit’ so why not me hey?

Nigerian salad comprises of many vegetables and one important salad dressing ‘Heinz salad cream’. I couldn’t bring myself to eating Nigerian salad when I was very young, as all that kept staring at me in the face was just greens and a tangy sour salad dressing. In fact, I have a very memorable story about me and Nigerian salad. It is too embarrassing to share on here. Maybe I would share it someday, I might just do so watch the space. lol

What can I add to Nigerian salad?

I gave some ingredients a miss for this simple salad recipe as I just did a clear out of what I have basically in my fridge. Also, I did not add sweet corn to the salad as I was too lazy to open the can. In addition to this, I didn’t add corned beef as it would make me fatter. Just kidding! I won’t have any use for what might be remaining of the corned beef in the next few days. Don’t judge me yet, I’m just trying to maintain my height and complexion if you know what I mean. I’ll not be specifying the number of ingredients needed as you can be the judge of what you need depending on the numbers of people you will be catering for.

Without further ado, let’s get on to business and make some Nigerian salad.

Salad Ingredient list

Cabbage

Lettuce

Sweet corn

Tomatoes

Hard-boiled eggs

Boiled potatoes, peeled

Carrots

Spring onions

Baked beans

Corned beef

Salad dressing of choice (I used mayonnaise)

How to make Salad?

Note: make sure you make your salad in a clean environment, wash your hands and if you have to stop in-between to attend to other things, cover the already cut salad with cling film and place in the fridge.

If you would be making this salad for a large number of people, I would recommend you wear hand gloves for hygiene.

Do not leave the salad in the open air for a long time as it can easily be contaminated. Salads are best consumed within 72 hours at most and if you have added cream to it before putting it in the fridge, consume within 48 hours.

Do not add your salad dressing to the salad until it is needed.

Make your job faster by using grater or food processor for cutting your vegetables

• Rinse all the vegetables except the eggs and potatoes
• Cut/chop the vegetables thinly or into chunk manageable sizes
• Cut potatoes into chunks or as desired and slice hard boiled eggs
• Arrange the vegetables as you would like in a clean and dried salad bowl, add sweet corn, corned beef (if using), baked beans and boiled eggs, cover and set aside in the fridge until needed.
• When you are ready to use the salad, mix it all together, add your salad dressing and enjoy.

Have you tried my coleslaw recipe yet? Do check it out before you go

Why not ditch the salad cream for Italian dressing? so yum!

Print Recipe

Nigerian Salad

Nigerian salad comprises of different types of fresh vegetables, boiled eggs, corned beef or sardines and  Heinz salad cream or mayonnaise is usually used as dressing for Nigerian salad. 

Prep Time20 mins

Cook Time0 mins

Course: Salad

Cuisine: International, Nigerian

Keyword: how to make nigerian salad, Nigerian Salad, Salad

Servings: 6

Author: Ajoke

Ingredients

• Cabbage
• Lettuce
• Sweet corn
• Tomatoes
• Hard boiled eggs
• Boiled potatoes peeled
• Carrots
• Spring onions
• Baked beans
• Corned beef

Instructions

• Rinse all the vegetables except the eggs and potatoes
• Cut/chop the vegetables thinly or into chunk manageable sizes
• Cut potatoes into chunks or as desired and slice hard boiled eggs
• Arrange the vegetables as you would like in a clean and dried salad bowl, add sweet corn, corned beef (if using), baked beans and boiled eggs, cover and set aside in the fridge until needed.
• When you are ready to use the salad, mix it all together, add your salad dressing and enjoy.

Notes

Tips

make sure you make your salad in a clean environment. Wash your hands and if you have to stop in-between to attend to other things, cover the already cut salad with cling film and place in the fridge.

If you would be making this salad for a large number of people, I would recommend you wear hand gloves for hygiene.

Do not leave the salad in the open air for a long time as it can easily be contaminated. Salads without dressing are best consumed within 72 hours at most. Consume within 48 hours if you’ve added dressing.

Do not add your salad dressing to the salad until it is needed.

Other recipes you should check out

Stovetop Broccoli

Easy Pasta Salad

Crispy Potato Wedges

Shawarma bread

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