Nigerian Salad

Ingredients

For 6 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

Method

1. 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. 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. 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. 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.