Nigerian Salad

Name: Nigerian Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: African
Ingredients: 1 tablespoon wine or sherry vinegar; 1 tablespoon confectioners' sugar, plus more to taste; 1 teaspoon Dijon or whole grain mustard; 1 cup (230 g) store-bought mayonnaise; Zest and juice of 1 lime, plus more juice if you like; Kosher salt to taste; 1 cup (100 g) shredded white or green cabbage (about 1/4 of 1 small cabbage head) (see notes); 1 cup (100 g) shredded carrots (about 2 medium carrots); 1 cup (75 g) shredded romaine or iceberg lettuce (about 1/4 head); 2 firm plum or Roma tomatoes, 1 chopped (about 1/2 cup; 90 g) and 1 sliced 1/4-inch thick; 1/2 cup (65 g) chopped peeled cucumber (seeded if you like), plus 1/2 medium cucumber, sliced 1/4; 1/2 medium green bell pepper (about 2.5 ounces; 70 g), trimmed and sliced into thin strips; 2 scallions, sliced thin (about 1/4 cup); 1 cup lightly packed fresh cilantro leaves and tender stems (1 ounce; 28 g), washed, trimmed, and finely chopped; 3 tablespoons Homemade Salad Cream (from recipe above), plus more for serving; 1/2 cup (125 g) drained canned black-eyed peas or canned vegetarian baked beans, preferably Heinz Original; 2 hard-boiled eggs , peeled and cut into quarters, wedges, or slices

Total time: 10 min
servings: 6 servings
Dish type: Starter

Contains milkContains mustardContains eggsContains sulphitesVegetarianPescatarianPork-freeGluten-freeKosher : to verify

Prep

10 min

Total time

10 min

Ingredients

servings

1 c. à soupe wine or sherry vinegar
1 c. à soupe confectioners' sugar, plus more to taste
1 c. à café Dijon or whole grain mustard
1 tasse (230 g) store-bought mayonnaise
Zest and juice of 1 lime, plus more juice if you like
Kosher salt to taste
1 tasse (100 g) shredded white or green cabbage (about 1/4 of 1 small cabbage head) (see notes)
1 tasse (100 g) shredded carrots (about 2 medium carrots)
1 tasse (75 g) shredded romaine or iceberg lettuce (about 1/4 head)
2 firm plum or Roma tomatoes, 1 chopped (about 1/2 cup; 90 g) and 1 sliced 1/4-inch thick
1 /2 cup (65 g) chopped peeled cucumber (seeded if you like), plus 1/2 medium cucumber, sliced 1/4
1 /2 medium green bell pepper (about 2.5 ounces; 70 g), trimmed and sliced into thin strips
2 scallions, sliced thin (about 1/4 cup)
1 tasse lightly packed fresh cilantro leaves and tender stems (1 ounce; 28 g), washed, trimmed, and finely chopped
3 c. à soupe Homemade Salad Cream (from recipe above), plus more for serving
1 /2 cup (125 g) drained canned black-eyed peas or canned vegetarian baked beans, preferably Heinz Original
2 hard-boiled eggs , peeled and cut into quarters, wedges, or slices

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Method

1
For the Salad Cream: In a small bowl, whisk together vinegar, confectioners' sugar, and mustard until combined. Add mayonnaise, lime zest, and juice, and whisk until combined.
2
Season to taste with salt or lime juice, if desired. Set aside until ready to use or refrigerate in an airtight container for up to 7 days.
3
For the Salad: In a large bowl, combine cabbage, carrots, lettuce, chopped tomatoes, chopped cucumber, bell pepper, scallions, and cilantro. Drizzle 3 tablespoons prepared salad cream over vegetables and toss to combine.
4
Transfer dressed vegetables to a large serving platter in an even layer. Spoon the baked beans over the top. Garnish with small piles of the tomato slices, cucumber slices, and hard-boiled eggs. Serve right away or cover and refrigerate until cold, about 1 hour. Serve with extra salad cream.

Nutrition

calories: 347 kcal
fatContent: 32 g
fiberContent: 3 g
sugarContent: 6 g
sodiumContent: 396 mg
proteinContent: 4 g
cholesterolContent: 47 mg
carbohydrateContent: 13 g
saturatedFatContent: 5 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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