This 10-minute Nigerian salad deserves a place at your next cookout
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Why does it work
- If you finely chop the vegetables, the lettuce creams ensure each piece evenly and create a coherent, tasteful mix.
- Adding beans after dressing creates an attractive final presentation.
When we say “salad” in Nigeria, we don’t talk about a small bunch of lettuce leaves. Consider it as our answer to herb salad – colorful, colorful, hearty and heartily – but with far more variety and possibilities. The Nigerian salad is a dish that I grew up on tables on birthdays, weddings and lunch on Sundays. This dish should be shared and proudly hired in the middle of the table and observe how it disappears when everyone helps themselves.
Serious food / Maureen Celestine
In his heart, this salad is a mixture of fresh, crispy vegetables – cabbage, carrots, lettuce, cucumber, tomatoes and peppers – with a spicy salad cream that is the basis. From there you can make it your own. Add cooked potatoes or pasta for a little more filling. Insert cookies, corn or peas to achieve additional taste and texture. For protein, hard -boiled eggs are the classic choice and what I have included in my recipe below, but corned beef, sardines, grilled fish and damped tofu are other popular options that also work well. You can simplify the recipe even further by starting with bought, shredded herbal salt cabbage mix instead of chopping your own cabbage.
Serious food / Maureen Celestine
Beans are one of my favorite supplements in this salad. In Nigeria, baked beans in cans – yes, the species in tomato sauce – are a traditional and popular ingredient. When I use it, I don’t empty her. The sauce mixes with the lettuce cream in the most beautiful way. But I also love this salad with other beans and have recorded black -eyed peas as an option. If I use this, I make sure that you drain well (and rinse if you are particularly strong) so that the salad stays fresh and bright.
Serious food / Maureen Celestine
The dressing – called the Nigerian salad cream – is creamy, spicy, a little sweet and perfect to pull together all textures of the salad. I make my new, with mayonnaise, lime juice and bowl, mustard and a touch of vinegar and sugar. The salad cream holds in the fridge for a week so that you can prepare it in advance.
The salad itself can also be put together in advance – up to one day before – and cools to serving. It is a simple, refreshing dish that is endlessly adaptable and one to which I always come back.
Serious food / Maureen Celestine
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For the salad cream:
1 tablespoon Wine Or sherry Vinegar
1 tablespoon Confectionery sugarPlus more to taste
1 teaspoon Dijon or whole grain mustard
1 cup ((230 G))) Mayonnaise bought in the store
Shell and juice from 1 limePlus more juice if you want
Kosher salt to taste
For the salad:
1 cup ((100 G))) Shooted white or green cabbage (to 1/4 From 1 small Cabbage head) (see notes)
1 cup ((100 G))) Shooted carrots (to 2 Medium Carrot)))
1 cup ((75 G))) Romans or iceberg salad (to 1/4 Head)))
2 Company plum or Roma tomatoesPresent 1 chopped (to 1/2 cup; 90 G) and 1 sliced 1/4 inch thick
1/2 cup ((65 G))) chopped peeled cucumber (sown if you want), plus 1/2 medium CucumberCut into slices 1/4 inches thick
1/2 medium green pepper (above 2.5 Ounce; 70 G), shortened and cut into thin strips
2 Spring onionsPresent sliced thin (approximately 1/4 cup)))
1 cup Slightly packed fresh coriander Leaves and delicate stems (1 ounce; 28 G), washed, cut and finely chopped
3 tablespoon Homemade lettuce cream (from the recipe above) and more to serve
1/2 cup ((125 G) Peas with black eyes Or make a vegetarian baked beans, preferably Heinz Original
2 hard -boiled eggspeeled and cut into quarter, wedges or slices
For the salad cream: In a small bowl of vinegar, bring the sugar and mustard of confectionery together until they are combined. Add mayonnaise, lime peel and juice and whisk it until you are combined.
Serious food / Maureen Celestine
If you taste desired with salt or lime juice, taste with salt or lime juice. Put aside until it is used or cooled in an airtight container for up to 7 days.
Serious food / Maureen Celestine
For the salad: Mix cabbage, carrots, lettuce, chopped tomatoes, chopped cucumber, peppers, spring onions and coriander in a large bowl. Drizzle 3 tablespoons, prepared and combine salad cream via vegetables.
Serious food / Maureen Celestine
Transferred dressed vegetables to a large serving plate in a even layer. Spoon the baked beans over it. Garnish with small stacks of the tomato slices, cucumber slices and hard -boiled eggs. Serve or cover immediately and cool for up to 1 hour. Serve with additional salad cream.
Serious food / Maureen Celestine
Notes
The roaring cabbage or a herb salt mixture in the shop is replaced for the freshly shredded cabbage.
Make-based and storage
The salad cream can be cooled in an airtight container for up to 7 days.
The salad can be cooled in an airtight container for up to 3 days.
