:max_bytes(150000):strip_icc()/20250813-SEA-NigerianSalad-Maureen-Celestine-HERO-59040166e9d94e37b0439454ec4a8cf6.jpg?w=780&resize=780,470&ssl=1 "This 10 -minute Nigerian salad deserves a place in your next barbecue")
Why it works
- The shredding of finely vegetables guarantees that the salad cream covers each piece evenly, creating a cohesive and tasty mixture.
- The addition of beans after the vinaigrette creates an attractive final presentation.
In Nigeria, when we say “salad”, we are not talking about a small heap of lettuce leaves. Consider it as our response to the cabbage salad – creamy, colorful, copious and made for sharing, but with much more variety and possibility. Nigerian salad is a dish that I grew up when I saw tables during birthdays, weddings and Sunday lunches. This dish is designed to be shared and proudly put in the middle of the table and watch it disappear while everyone helps.
Serious eats / maureen celestine
In its heart, this salad is a mixture of fresh and crunchy vegetables – trash can, carrots, lettuce, cucumbers, tomatoes and peppers – pushed with a tangy salad cream which is the foundation. From there, you can do yours. Add boiled potatoes or pasta for something more generous. Mix the cooked green beans, sweet corn or peas for additional touches of flavor and texture. For proteins, hard eggs are the classic choice and what I included in my recipe below, but the beef lounge, sardines, grilled fish and steamed tofu are other popular options that also work well. You can simplify the recipe even more by starting with the mixture of cabbage salad tarpaulin in store instead of shredding your own cabbage.
Serious eats / maureen celestine
Beans are one of my favorite additions to this salad. In Nigeria, oven beans – yes, the genre with tomato sauce – are a traditional and beloved ingredient. If I use them, I do not drain them; The sauce mixes with the salad cream in the most beautiful way. But I also like this salad with other beans and I included optional black peas. When I use them, I make sure to empty them well (and rinse, if they are particularly starchy) so that the salad remains fresh and bright.
Serious eats / maureen celestine
The vinaigrette – What the Nigerians call the salad cream – is creamy, tangy, a little sweet and perfect for bringing all the textures of the salad. I do mine from scratch with mayonnaise, lime juice and zest, mustard and a touch of vinegar and sugar. The salad cream stays in the refrigerator for a week, so you can prepare it in advance.
The salad itself can also be assembled in advance – up to a watch – and refrigerated until it is time to serve. It is a simple and refreshing dish which is constantly adaptable, and to which I come back again and again.
Serious eats / maureen celestine
Move on the cabbage salad: this 10-minute Nigerian salad deserves a place in your next barbecue
Cook mode
(Keep the screen awake)
For salad cream:
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1 tablespoon wine or sherry vinegar
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1 tablespoon sugarmore to taste
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1 teaspoon Dijon or whole grain mustard
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1 cup (230 g)) Mayonnaise bought in stores
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Zest and juice of 1 limeno more juice if you wish
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Cosher salt to taste
For the salad:
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1 cup (100 g)) White or grated green cabbage (about 1/4 of 1 little cabbage head) (See notes)
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1 cup (100 g)) grated carrots (about 2 AVERAGE carrots))
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1 cup (75 g)) Grated Roman or lettuce Iceberg (about 1/4 head))
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2 Farm plum or Roma tomatoes,, 1 ax (about 1/2 cup; 90 g) and 1 slice 1/4 thick thickness
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1/2 cup (65 g)) chopped peeled cucumber (seeds if you wish), more 1/2 AVERAGE cucumber1/4 thick thick trenched
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1/2 AVERAGE GOLD POVER (about 2.5 ounces; 70 g), cut and cut into thin strips
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2 green onions,, slice slim (almost 1/4 cup))
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1 cup Slightly wrapped fresh coriander Soft leaves and stems (1 ounce; 28 g), washed, cut and finely chopped
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3 tablespoons Home salad cream (from the above recipe), more more for the service
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1/2 cup (125 g) drained canned black peas canned or beans with canned vegetarian milk, preferably heinz original
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2 hard -boiled eggspeeled and cut into quarters, neighborhoods or slices
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For salad cream: In a small bowl, whisk the vinegar, the sugar of the confectioners and the mustard until they are combined. Add mayonnaise, lemon zest and juice and whisk until they are combined.
Serious eats / maureen celestine
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Season with taste with salt or lime juice, if you wish. Reserve until ready to use or refrigerate in an airtight container up to 7 days.
Serious eats / maureen celestine
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For the salad: In a large bowl, mix the cabbage, carrots, lettuce, chopped tomatoes, chopped cucumber, pepper, green onions and coriander. Water 3 tablespoons of salad cream prepared on the vegetables and mix to combine.
Serious eats / maureen celestine
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Transfer the vegetables dressed in a large service tray to a uniform layer. Pour the beans in the oven from above. Garnish with small piles of tomato slices, cucumber slices and hard eggs. Serve immediately or cover and refrigerate until cold, about 1 hour. Serve with additional salad cream.
Serious eats / maureen celestine
Notes
The cabbage or the grated store of store can be replaced by the freshly grated cabbage.
Make-ahead and storage
The salad cream can be refrigerated in an airtight container up to 7 days.
The salad can be refrigerated in an airtight container up to 3 days.
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