Skip to content
FriendsPantry

Nigerian · West African

Nigerian salad

Non-vegetarian

A party-style Nigerian layered salad of lettuce, cabbage, carrot, cucumber, tomato and sweet corn with baked beans and hard-boiled eggs, finished with creamy salad cream.

Nigerian salad is a Nigerian salad, ready in about 35 minutes and made with egg, lettuce and baked beans (canned). It serves 6 and is rated beginner to cook.

Start cooking
Pot of Nigerian salad layered with sweetcorn, cucumber and boiled egg
Photo: Afroscope / Wikimedia Commons · CC-BY-SA-4.0
Prep
25 min
Cook
10 min
Total
35 min
Serves
6
Level
Beginner
Calories
187

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Hard-boil the eggs (opens in a new tab) for 10 minutes, cool in cold water, peel and slice.

    Food safety: Hard-boil eggs until both white and yolk are firm (about 10 minutes from the boil) and refrigerate within 2 hours.

  2. Step 2

    Wash the lettuce (opens in a new tab) and cabbage (opens in a new tab) in salted water, rinse and dry very well.

    • 6 min

  3. Step 3

    Layer or arrange in sections on a large platter: lettuce (opens in a new tab), cabbage (opens in a new tab), carrot (opens in a new tab), cucumber (opens in a new tab), tomato (opens in a new tab), sweet corn (opens in a new tab) and onion (opens in a new tab) rings. Spoon the canned beans in tomato sauce (opens in a new tab) into the centre and arrange the eggs (opens in a new tab) (and corned beef (opens in a new tab), if using) on top.

    • 10 min

  4. Step 4

    Drizzle with salad cream (opens in a new tab) or serve it alongside so everyone can dress their own portion.

    • 1 min

    Food safety: Mayonnaise-dressed salads should not sit at room temperature for more than 2 hours (1 hour above 32 °C).

About this dish

Origin
Nigeria · Commonly attributedMore food from Nigeria
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
Boiled, Raw
Taste
creamy, sweet & savoury, fresh
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Low-carb · Low-fat · Low-sodium
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Ovo-vegetarian, Pescatarian, Beef-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration · Child-friendly
Cook more with
Egg · Lettuce · Baked beans (canned) · Cabbage · Carrot · Cucumber
Techniques
Boiling

Allergens

  • Contains: Eggsfrom egg, salad cream
  • Contains, can be adapted: Mustardfrom salad cream

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

187 kcal per serving

Estimated

1 serving ≈ 288 g · recipe makes 6

Where the energy comes from

  • Protein 17%
  • Carbohydrate 46%
  • Fat 37%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy187 kcal65 kcal
Protein8.4 g2.9 g
Carbohydrate23.2 g8.1 g
Net carbohydrate18.5 g6.4 g
Sugars10.6 g3.7 g
Added sugars5.3 g1.8 g
Fibre4.7 g1.6 g
Fat8.3 g2.9 g
Saturated fat1.9 g0.7 g
Trans fat0 g0 g
Cholesterol128 mg44 mg
Sodium321 mg111 mg
Salt equivalent0.8 g0.3 g
Vitamins & minerals per serving
Potassium
567 mg
Calcium
74 mg
Iron
1.9 mg
Magnesium
45 mg
Vitamin A (RAE)
392 µg
Vitamin C
23 mg
Vitamin D
0.7 µg
Vitamin B12
0.3 µg
Folate (DFE)
104 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: onion, canned corned beef.
  • Salad cream: US mayonnaise-type salad dressing used for British/Nigerian salad cream; both are sweet-sour, egg-thickened and lower in oil than mayonnaise.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dry the leaves thoroughly — water makes the salad cream slide off.

Common mistakes

  • Dressing the whole platter in advance — the leaves wilt; dress at the table.

Serve with

  • With jollof rice, fried rice and fried chicken at parties.

Food safety

  • Hard-boil eggs until both white and yolk are firm (about 10 minutes from the boil) and refrigerate within 2 hours.
  • Mayonnaise-dressed salads should not sit at room temperature for more than 2 hours (1 hour above 32 °C).

Storage

  • Undressed, keeps 1 day covered in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like