Nigerian Vegetable Salad

A vibrant and nutritious salad featuring a mix of fresh vegetables, proteins, and a rich dressing, perfect as a side dish or a light meal.

Scale

2 medium Carrots, grated
1 cup Cabbage, sliced
2 cups Lettuce, torn
2 medium Tomatoes, diced or halved cherry tomatoes
1 medium Cucumber, chopped
2 medium Potatoes, diced and boiled
2 large Hard-boiled Eggs, chopped (optional for vegan version)
1 cup Baked Beans (optional or replace with chickpeas)
1 can Exeter Corned Beef, cut into chunks (or replace with grilled chicken or turkey)
1/2 cup Heinz Salad Cream or Mayonnaise (or Greek yogurt as a substitute)

Cook Mode Prevent your screen from going dark

Wash all vegetables thoroughly. Grate the carrots, chop the cabbage, tear the lettuce, and prepare the tomatoes.
Slice the cucumber lengthwise, remove seeds, and chop into small pieces.
Boil the diced potatoes in salted water for 10-15 minutes until tender. Drain and cool.
Hard boil the eggs by boiling in a pot for about 10 minutes, then cool, peel, and chop.
Chop the corned beef into small chunks or substitute with grilled chicken or turkey.
In a large bowl, combine all prepared ingredients and stir gently.
In a separate bowl, mix salad cream or mayonnaise with salt and pepper, then pour over the salad.
Toss the salad until evenly coated in dressing.
If using, gently fold in the chopped hard-boiled eggs.
Serve immediately or store in the refrigerator for up to 2-3 days.

Best enjoyed fresh; avoid mixing with dressing until serving to maintain crunch.

Find it online: https://hwepodcast.com/nigerian-vegetable-salad/