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| Funke Koleosho's Coleslaw (Nigerian Salad) |
Traditionally, Nigerians eat very little raw vegetables, so salads as they are known in the West are not really their "thing"!
For as far as I can remember, Nigerian salads have remained virtually same featuring same ingredients....cucumbers, tomatoes lettuce, carrots, cabbage, salad dressing (always certainly salad cream), boiled eggs and baked beans.
In my opinion, Nigerian salads can be referred to as a really rich variation of the simple coleslaw; its dense, fully loaded with all or some of the above listed vegetables and added protein like beans and boiled eggs. This salad is a main feature at every party, but features less at home, on daily/personal menus, I guess because, as I mentioned earlier, some people find it too rich to eat on a daily basis, perhaps again due to the type of dressing used.
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| Light Meal - Nigerian Salad with Pan fried Craw-fish |
In today's post I show a simple, light version of the famous Nigerian salad, which can be served as often as required, as a light meal or even as canapés/starters for guests. It takes no time at all...so you should try it.
What you need
- Cucumbers
- Boiled eggs
- Cherry tomatoes
- Baked beans
- Iceberg lettuce
- Carrots
- Mayonnaise
- Olive oil
- Black pepper
- Sea salt
- Balsamic vinegar
What to do
- Wash and prep your veggies. The quantities and proportions of veggies you use is totally up to you. I prefer to use a lot of carrots and lettuce. You can also use cabbage as a replacement for lettuce or use to complement each other.
- Transfer into a large salad bowl and add some mayonnaise, drizzle of olive oil, some black pepper, sea salt and a small dash of vinegar.
- Toss all together and mix well to ensure even distribution of dressing. Taste and adjust the dressing as you wish with more or less or each individual ingredient.
- Tip: As shown in the picture I sliced the cucumber across its length to create a cup/container to hold the salad.
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| Nigerian Salad - Canapés / Starters |