Description
Nigerian Salad is a colorful and hearty composed salad combining fresh vegetables, boiled potatoes, pasta, boiled eggs, baked beans, and a creamy tangy dressing. Popularly served at celebrations or alongside jollof rice and grilled meats, this salad offers a refreshing mix of textures and flavors, making it both filling and vibrant.
Ingredients
Salad
- 2 medium potatoes, peeled and diced
- 1 cup small pasta, such as macaroni
- 3 large eggs
- 2 cups finely shredded cabbage
- 1 large carrot, grated
- 1 cucumber, diced
- 2 medium tomatoes, seeded and diced
- 1 cup sweet corn, drained
- 1 cup green peas, cooked and cooled
- 1 cup baked beans, drained slightly
- ½ small red onion, thinly sliced
- ½ cup diced green bell pepper
Dressing
- ¾ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the potatoes: Place the diced potatoes in a saucepan and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 8–10 minutes. Drain and let them cool completely to avoid sogginess in the salad.
- Cook the pasta: Prepare the pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop cooking and cool them down. Set aside.
- Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 10–12 minutes for hard-boiled eggs. Transfer to cold water immediately to cool, then peel and slice into rounds.
- Prepare the salad base: In a large mixing bowl, combine the finely shredded cabbage, grated carrot, diced cucumber, seeded and diced tomatoes, drained sweet corn, cooked and cooled green peas, baked beans, thinly sliced red onion, diced green bell pepper, cooled potatoes, and cooked pasta.
- Make the dressing: In a separate bowl, whisk together mayonnaise, ketchup, lemon juice (or white vinegar), granulated sugar, mustard, salt, and black pepper until smooth and creamy.
- Combine salad and dressing: Pour the dressing over the salad ingredients and gently toss everything together to ensure all components are evenly coated without mashing the delicate vegetables.
- Garnish and chill: Transfer the tossed salad to a serving dish and arrange the sliced boiled eggs neatly on top for an attractive presentation. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
- Ensure the potatoes, pasta, and peas are completely cool before mixing to prevent the salad from becoming watery.
- Remove the watery centers and seeds from the tomatoes to keep the salad crisp and fresh.
- Add the dressing shortly before serving for the best texture and freshness.
- For added protein, consider mixing in boiled chicken, corned beef, tuna, or cooked shrimp.
- Store the salad covered in the refrigerator and consume within 2 days for optimum freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Nigerian
