Why You’ll Love This Recipe
This Nigerian salad is rich, satisfying, and full of texture—from crunchy vegetables to creamy layers of mayonnaise. It’s a great make-ahead dish that actually tastes better as the flavors meld. Whether you’re new to African cuisine or a seasoned fan, this salad is a must-try for its unique flavor profile, ease of preparation, and versatility.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cabbage, thinly sliced
- Carrots, grated or julienned
- Cucumbers, thinly sliced or diced
- Tomatoes, diced or sliced
- Red onions, thinly sliced
- Boiled eggs, sliced
- Irish potatoes, boiled and diced
- Baked beans (canned)
- Sweet corn (canned or cooked)
- Mayonnaise
- Salt and black pepper to taste
Directions
- Boil the potatoes until tender, then drain and allow to cool.
- In a large bowl or serving platter, begin layering the ingredients starting with cabbage, followed by carrots, cucumbers, tomatoes, onions, potatoes, baked beans, and sweet corn.
- Add the sliced boiled eggs on top.
- Spoon mayonnaise over the layers generously.
- Sprinkle with salt and black pepper to taste.
- Serve immediately or chill in the fridge for 30 minutes to enhance flavor.
Servings and timing
This recipe serves 4 to 6 people and takes about 30 minutes to prepare, including boiling the eggs and potatoes.
Variations
- Add proteins: Include shredded chicken, canned tuna, or corned beef for a protein boost.
- Vegan version: Omit eggs and mayonnaise, and use a vegan-friendly dressing.
- Spicy kick: Add chopped chili peppers or a dash of hot sauce.
- Fruit twist: Some people like to add diced apples or pineapples for a touch of sweetness.
- Low-carb version: Skip the potatoes and baked beans for a lighter salad.
- Alternative dressing: Use a mix of olive oil, lemon juice, and mustard for a tangy flavor.
Storage/Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Because of the mayonnaise and boiled eggs, it’s best to keep it chilled and not leave it at room temperature for too long. This salad is served cold, so reheating is not necessary or recommended.
FAQs
What makes Nigerian salad different from other salads?
It’s heavier and more filling, often including potatoes, eggs, baked beans, and mayonnaise, making it closer to a full meal than a side.
Can I make Nigerian salad ahead of time?
Yes, you can prepare the ingredients in advance and assemble just before serving. It actually tastes better when chilled.
Is Nigerian salad healthy?
It can be, depending on the amount of mayonnaise used. You can reduce the mayo or use a healthier dressing alternative if desired.
What protein goes well with this salad?
Grilled chicken, beef suya, or boiled eggs are commonly served alongside this salad.
Can I use lettuce instead of cabbage?
You can, but cabbage holds up better and gives the salad its traditional crunchy texture.
How long can I store Nigerian salad?
Up to 2 days in the refrigerator. Make sure it’s kept cold due to the presence of eggs and mayonnaise.
Can I use raw onions?
Yes, raw red onions are traditionally used, but you can soak them in water or vinegar first to reduce sharpness.
Can I make it without mayonnaise?
Yes, try using Greek yogurt, avocado dressing, or a vinaigrette for a lighter version.
What type of beans are used in Nigerian salad?
Canned baked beans in tomato sauce are typically used.
Do I need to peel the potatoes?
It’s up to you. For a more rustic texture, leave the skin on, but they’re usually peeled in traditional recipes.
Conclusion
Easy Nigerian Salad is a flavorful and satisfying dish that’s perfect for any occasion. With its colorful layers and rich ingredients, it brings a festive vibe to your table while being simple enough for everyday meals. Whether you’re making it for a party, potluck, or a family dinner, this salad is sure to impress with its taste and heartiness. Give it a try and enjoy a taste of Nigerian comfort food at its finest.
PrintEasy Nigerian Salad
Easy Nigerian Salad is a hearty, colorful mix of fresh vegetables, boiled eggs, potatoes, sweet corn, and baked beans, layered and topped with creamy mayonnaise. A festive and filling side dish or light meal, it’s popular in Nigerian households and parties.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: No-Cook (except for boiling eggs/potatoes)
- Cuisine: Nigerian
- Diet: Low Lactose
Ingredients
- 2 cups cabbage, thinly sliced
- 2 carrots, grated or julienned
- 1 cucumber, thinly sliced or diced
- 2 medium tomatoes, diced
- 1 small red onion, thinly sliced
- 2–3 boiled eggs, sliced
- 2 medium Irish potatoes, boiled and diced
- 1/2 cup canned baked beans
- 1/2 cup sweet corn (canned or cooked)
- 1/2 cup mayonnaise
- Salt and black pepper, to taste
Instructions
- Boil the potatoes until tender. Drain and allow to cool.
- In a large bowl or serving dish, layer the ingredients: start with cabbage, then carrots, cucumber, tomatoes, onions, potatoes, baked beans, and sweet corn.
- Top with sliced boiled eggs.
- Spoon mayonnaise generously over the salad layers.
- Sprinkle with salt and black pepper to taste.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Chill the salad for 30 minutes for better flavor blending.
- Customize by adding tuna, shredded chicken, or corned beef.
- Use Greek yogurt or avocado dressing for a lighter version.
- Soak onions in water or vinegar if you prefer a milder flavor.
- Best served cold; do not reheat.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg
