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Nigerian Vegetable Salad

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A bright and nutritious Nigerian Vegetable Salad that’s quick to prepare and packed with flavor, perfect for any meal.

Ingredients

Scale
  • 2 medium Carrots, grated
  • 1 cup Cabbage, chopped
  • 2 cups Lettuce, torn
  • 2 medium Tomatoes, diced or halved
  • 1 medium Cucumber, chopped
  • 2 medium Potatoes, diced
  • 2 large Hard-boiled Eggs, chopped (optional)
  • 1 cup Baked Beans (optional)
  • 1 can Exeter Corned Beef, cut into chunks
  • 1/2 cup Heinz Salad Cream or Mayo (or Greek yogurt)

Instructions

  1. Wash all vegetables thoroughly. Peel and grate the carrots, chop the cabbage, and prepare the lettuce and tomatoes.
  2. Slice the cucumber in half lengthwise, remove the seeds, and chop it into bite-sized pieces.
  3. Peel and dice the potatoes. Boil them in salted water until tender, about 10-15 minutes, then drain and cool.
  4. Boil the eggs for about 10 minutes, cool, peel, and chop them.
  5. Open the can of corned beef and cut it into chunks.
  6. In a large bowl, combine the grated carrots, cabbage, lettuce, tomatoes, cucumber, cooled potatoes, baked beans, and corned beef.
  7. In another bowl, mix the dressing ingredients and pour over the salad, mixing well.
  8. Gently fold in the boiled eggs (if using).
  9. Adjust seasoning to taste before serving.

Notes

Serve immediately for the best texture and freshness. Store leftovers in an airtight container and use within 2-3 days for optimal taste.

Nutrition

Find it online: https://maymentora.com/nigerian-vegetable-salad-bright-nutritious-10-minutes/