Easy Nigerian Salad

Why You’ll Love This Recipe

You’ll love this Easy Nigerian Salad because it’s incredibly versatile, nutritious, and easy to prepare. It combines the crunch of fresh veggies with the creaminess of mayonnaise for a perfect balance of texture and taste. It’s a meal on its own or a perfect side dish for rice, jollof, or grilled meats. Plus, it’s highly customizable — you can add or remove ingredients to suit your taste and pantry.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cabbage, finely shredded
• Lettuce leaves, chopped
• Carrots, grated or finely sliced
• Boiled potatoes, diced
• Hard-boiled eggs, sliced
• Cucumber, diced
• Tomatoes, chopped
• Sweet corn
• Green peas
• Corned beef or tuna (optional)
• Mayonnaise
• Salt and pepper to taste

Directions

1. Wash and prepare all vegetables: shred the cabbage, chop the lettuce, grate the carrots, and dice the cucumbers, tomatoes, and potatoes.
2. In a large mixing bowl, layer the ingredients — start with cabbage, then lettuce, carrots, and potatoes.
3. Add the diced cucumber, sweet corn, and green peas.
4. If using, flake in the tuna or crumble the corned beef evenly.
5. Add a generous amount of mayonnaise and gently mix until all ingredients are well coated. Adjust salt and pepper to taste.
6. Garnish with slices of boiled eggs and a few tomato rings on top.
7. Chill for 30 minutes before serving for best flavor and texture.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 20 minutes
Chilling time: 30 minutes
Total time: 50 minutes

Variations

• Protein boost: Add shredded chicken, boiled shrimp, or grilled beef strips.
• Lighter version: Use Greek yogurt or a mix of yogurt and mayonnaise for a healthier dressing.
• Vegetarian: Skip the meat and add boiled beans or chickpeas for extra protein.
• Spicy twist: Add a dash of cayenne pepper or chopped fresh chilies.
• Extra crunch: Include sliced apples or bell peppers for a sweet, crisp bite.

Storage/Reheating

Store leftover Nigerian Salad in an airtight container in the refrigerator for up to 2 days. Avoid freezing, as the vegetables and mayonnaise can separate. For best freshness, keep the vegetables and dressing separate and mix just before serving.

FAQs

What makes Nigerian Salad different from regular salads?

It’s richer and more filling, often including potatoes, eggs, and sometimes meat or fish.

Can I make Nigerian Salad ahead of time?

Yes, prepare the vegetables in advance but mix with mayonnaise only before serving.

What kind of mayonnaise is best?

A thick, creamy mayonnaise works best to coat all the ingredients evenly.

Can I use other proteins besides corned beef or tuna?

Yes, chicken, boiled eggs, or even sausages make great additions.

How long does Nigerian Salad last?

It’s best eaten within 24–48 hours when refrigerated properly.

Can I make it vegan?

Yes, use vegan mayo and skip the eggs and meat.

What can I serve with Nigerian Salad?

It pairs perfectly with jollof rice, fried rice, grilled fish, or roasted chicken.

Do I have to boil the potatoes?

Yes, boiled and cooled potatoes add texture and make the salad more filling.

Can I add fruit?

Yes, pineapple chunks or apples add a refreshing sweetness.

Is this salad served cold or at room temperature?

Traditionally, it’s served chilled for the best flavor and texture.

Conclusion

Easy Nigerian Salad is a vibrant, flavorful, and satisfying dish that brings freshness and color to any table. It’s wholesome, customizable, and perfect for any occasion — from family dinners to festive celebrations. With its creamy texture and delicious mix of vegetables and proteins, this salad is sure to become a favorite in your recipe collection.

Easy Nigerian Salad

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Easy Nigerian Salad is a colorful and creamy salad packed with fresh vegetables, eggs, and optional protein like tuna or corned beef. It’s hearty, tangy, and perfect as a side dish or light meal for parties, holidays, or family gatherings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Nigerian
• Diet: Halal

Ingredients

• 2 cups cabbage, finely shredded
• 1 cup lettuce leaves, chopped
• 2 carrots, grated or finely sliced
• 2 boiled potatoes, diced
• 3 hard-boiled eggs, sliced
• 1 cucumber, diced
• 2 tomatoes, chopped
• 1/2 cup sweet corn
• 1/2 cup green peas
• 1/2 cup corned beef or tuna (optional)
• 1 cup mayonnaise
• Salt and pepper to taste

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Instructions

1. Wash and prepare all vegetables: shred the cabbage, chop the lettuce, grate the carrots, and dice the cucumbers, tomatoes, and boiled potatoes.
2. In a large bowl, layer the cabbage, lettuce, carrots, and potatoes.
3. Add the cucumber, sweet corn, and green peas.
4. If using, add flaked tuna or crumbled corned beef evenly.
5. Add mayonnaise and mix gently until all ingredients are coated. Season with salt and pepper.
6. Garnish with sliced boiled eggs and tomato rings on top.
7. Chill for 30 minutes before serving for the best flavor and texture.

Notes

• Mix the mayonnaise just before serving to keep the salad fresh.
• Use thick, creamy mayonnaise for the best consistency.
• Add fruits like apples or pineapple for a sweet contrast.
• For a lighter version, replace mayonnaise with Greek yogurt or a mayo-yogurt blend.
• Serve chilled alongside jollof rice, grilled fish, or roasted chicken.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 4g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 90mg