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Classic Nigerian Salad

This salad doesn’t care about rules—it’s a crunchy, colorful free-for-all of veggies, carbs, and beans that somehow just works. Whether you’re trying to eat “healthy-ish” or just want something to pile next to your fried chicken, this mix of cabbage, tomatoes, pasta, and sweet corn is hearty, weirdly satisfying, and totally flexible.
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Prep Time 15 minutes
Course Main Course, Side Dish
Servings 8

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • Grater
  • Measuring spoons
  • Plastic wrap or lid

Ingredients
  

  • 2 large carrots
  • 2 cups shredded lettuce
  • 2 cups shredded cabbage
  • 2 ripe firm tomatoes
  • 1 medium cucumber
  • 1 cup cooked pasta or boiled potatoes
  • 2 large hard-boiled eggs cut into quarters
  • 1 cup canned baked beans drained and rinsed
  • 1 cup canned sweet corn drained
  • 8 tablespoons salad dressing see below for homemade version

Homemade Dressing Option:

  • 2 tablespoons white vinegar
  • 6 tablespoons mayonnaise
  • 2 tablespoons powdered sugar
  • 2 teaspoons mustard optional

Instructions

  • Prep the Veggies: Wash all your vegetables and pat them dry with a clean towel. Keeping them dry helps the dressing stick and keeps the salad crisp.
  • Slice and Dice: Shred the lettuce and cabbage. Dice the tomatoes and cucumber into small pieces. Peel and grate the carrots or chop them into tiny cubes for extra texture.
    2 cups shredded lettuce, 2 cups shredded cabbage, 2 ripe, 1 medium cucumber, 2 large carrots
  • Combine Ingredients: In a large mixing bowl, toss together the lettuce, cabbage, tomatoes, cucumber, carrots, cooked pasta or potatoes, baked beans, and sweet corn. Don’t add the eggs or dressing just yet.
    1 cup cooked pasta or boiled potatoes, 1 cup canned baked beans, 1 cup canned sweet corn
  • Chill the Salad: Cover the bowl with plastic wrap or a tight lid and place it in the fridge for at least 1 hour. This lets the flavors settle and keeps everything nice and cool.
  • Add Eggs and Serve: Right before serving, take the salad out of the fridge and mix it gently. Arrange the boiled egg quarters on top like the classy garnish they are.
    2 large hard-boiled eggs
  • Make the Dressing: In a small bowl, whisk together the mayonnaise, white vinegar, powdered sugar, and mustard (if using) until smooth and creamy. Set aside in the fridge until ready to use
    2 tablespoons white vinegar, 6 tablespoons mayonnaise, 2 tablespoons powdered sugar, 2 teaspoons mustard
  • Dress It Up: Drizzle your salad with the dressing and toss gently right before serving. Go easy—too much dressing can drown the salad, and too little just makes it sad.
    8 tablespoons salad dressing