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Nigerian salad, party style
No Nigerian party plate is complete without it: crunchy cabbage and lettuce, carrots, sweetcorn, baked beans and boiled eggs, finished with a drizzle of salad cream. Here's how to build it layer by layer, which dressing to use, and how to make a big tray ahead for a party. From our African and Black-owned store in Chicago.
Table of Contents
What makes it "Nigerian"?
Nigerian salad is a vegetable salad, but it is closer to a full side dish than a green salad. Two things set it apart: canned baked beans, and salad cream, a tangy British dressing that became a household name in Nigeria. Many families also add sliced boiled eggs, macaroni, sardines or corned beef.
Salad cream was first sold by Heinz in the UK in 1914, and it was the first Heinz product made only for the British market.1 Today it is sold all over Nigeria, and a bottle of Heinz Salad Cream on the table is part of what makes the dish taste like home.
What you need
This makes one party tray, enough for about 10 people as a side next to rice. Halve it for a family bowl.
- 1 small head of cabbage, finely shredded
- 1 head of iceberg or romaine lettuce, shredded
- 3 medium carrots, grated
- 1 large cucumber, thinly sliced
- 3 to 4 tomatoes, sliced
- 1 can (15 oz) sweetcorn, drained
- 1 cup green peas, thawed
- 1 can (415 g) baked beans
- 6 eggs, hard-boiled
- About ½ bottle of salad cream, or to taste
Want it more filling? Add 2 cups of cooked macaroni or a can of corned beef, cut into small cubes.
What's in it
Most of the tray is fresh vegetables. The baked beans add the protein: USDA lists canned baked beans at about 94 calories, 4.8 g protein and 4 g fiber per 100 g (a little under ½ cup).2 Salad cream and mayonnaise add most of the calories, so check the label on the bottle and drizzle to taste.
Build it layer by layer
Start from the bottom of the bowl and work up. For a party tray, keep the layers flat; for a family bowl, toss everything except the eggs and dressing.
Salad cream or mayonnaise?
Salad cream
- Taste
- Tangy, a little sweet
- Texture
- Pourable
- Best for
- Drizzling over the top
Mayonnaise
- Taste
- Rich, mild
- Texture
- Thick, spoonable
- Best for
- Mixing through, or blended half and half with salad cream
Can't decide? Mix 2 parts salad cream with 1 part mayonnaise for a creamy dressing that still has the tang.
Shop the Nigerian salad
Optional extras
Making it for a party
The day before: boil the eggs. Shred cabbage and lettuce, grate carrots, and store each in its own container in the fridge with a paper towel.
On the day: slice cucumber and tomatoes. Open the beans and corn.
30 minutes before: build the layers on a tray and add the eggs.
At serving: drizzle the salad cream, or put the bottle next to the tray.
Mistakes to avoid
Serving it with rice? Our party jollof rice recipe and moi moi recipe make the full Nigerian party plate.
Nigerian salad FAQ
What is Nigerian salad served with?
Jollof rice, fried rice, moi moi and fried plantain at parties. It is also eaten on its own as a light meal.
Why are there baked beans in Nigerian salad?
It is part of the classic party version. The beans add sweetness, protein and a soft bite next to the crunchy vegetables.
What is the difference between salad cream and mayonnaise?
Salad cream is thinner and tangier, with more vinegar and a little mustard. Mayonnaise is thicker and richer. Many Nigerian cooks mix the two.
Can I make Nigerian salad the day before?
Prepare and store each vegetable separately in the fridge, and assemble on the day. Add tomatoes, eggs and dressing just before serving so nothing goes soggy.
How long does Nigerian salad keep?
Without dressing, the chopped vegetables keep in the fridge for about a day. Once the salad cream is on, eat it the same day.
Where can I buy salad cream in the US?
Most American supermarkets do not carry it. We sell Heinz Salad Cream at Yado Market, 1651 E 87th St, Chicago, and ship it anywhere in the U.S.
Is Nigerian salad halal?
The vegetables are. If you add meat, use halal corned beef or luncheon meat, such as Zwan halal chicken luncheon meat.
Sources
- Wikipedia. Salad cream.
- USDA FoodData Central. Beans, baked, canned, plain or vegetarian (FDC 175182).