The salad made in Nigeria is one of the richest you can find because of the exotic filling and rich recipe. Nigerian salad is unique and so rich, it can be eaten on its own, and it can be served as a side dish. Making a good and presentable salad isn’t as hard as it seems. Try following the procedures below.
How to make Nigerian salad: Tools needed
- Large mixing bowl
- Foil paper
- Chopping board
- Egg slicer
- Kitchen knife
How to make Nigerian salad: Ingredients
- 1 medium bunch Lettuce
- Red cabbage
- 3 medium eggs
- 1 tin of five beans (Heinz)
- 200g sweet corn
- Plum tomato
- Tomato sauce
- 10g hemp hearts perth
- 4 small pcs Irish potatoes
- 4 medium carrots
- 2 medium cucumbers
- Salad cream (Heinz)
How to make Nigerian salad: Instructions
- Wash all the vegetables.
- Shred the lettuce into very thin stripes.
- Grate the carrots and chop the cabbage.
- Peel the potatoes and boil them with the eggs.
- Dice the boiled potatoes and slice the boiled eggs with an egg slicer.
- Peel, remove the seeds from the cucumber and shred to thin stripes.
- Remove the seeds from the tomatoes and cut into small pieces.
- Open the five beans and sweet corn can and sieve off the water; Empty in separate bowls.
- Empty your contents into a big salad bowl. Form your salad layer by starting with red cabbage and lettuce at the bottom, some carrot slices five beans, cherry tomatoes, cucumber slices and finally, sweet corn.
- Add your egg slices on the top of it to make it more appealing.
- Get a cling film to cover the salad and put in the fridge (Not freezer).
- Don’t add the Salad cream just yet until you’re ready to serve it or it would go bad faster.
- Nigerian salad can be served with any form rice and any other ‘partner-able’ dish.