Nigerian Salad is a vibrant, hearty, and colorful layered dish that reflects the diversity and bold flavors of Nigerian cuisine. Unlike typical green salads, this version is rich, filling, and almost a meal on its own.
It features a combination of finely chopped vegetables like lettuce, cabbage, carrots, tomatoes, and cucumbers, mixed with cooked pasta, boiled eggs, baked beans, and sometimes proteins like corned beef or sardines.
This multi-textured dish is often dressed with creamy mayonnaise or salad cream, giving it a tangy, slightly sweet richness that balances the freshness of the vegetables.
Popular at parties, festive gatherings, and special family meals, Nigerian Salad is a staple on celebratory tables. It’s commonly served chilled as a side to jollof rice, fried rice, or grilled meats, adding a refreshing and creamy counterpoint to spicier dishes.
While it's customizable based on preference or availability, the salad’s appeal lies in its vibrant look and satisfying medley of flavors and textures.
Easy to prepare ahead of time and highly nutritious, Nigerian Salad is a beloved dish that showcases how creative and flavorful African salads can be, making it a must-try for both locals and global food lovers alike.
Nigerian Salad is a vibrant, richly textured dish that goes beyond the typical idea of leafy greens. Packed with layers of crunchy vegetables, creamy mayonnaise, sweet baked beans, and sometimes proteins like eggs or corned beef, this salad is a staple side dish across Nigeria.
It's served at parties, as a complement to rice dishes, or even as a light meal on its own. The Nigerian Salad is beloved for its bold flavors, nutritional value, and colorful presentation.
Unlike many Western salads that rely on a vinaigrette, Nigerian Salad is generously dressed with mayonnaise and occasionally sweetened condensed milk, creating a creamy and slightly tangy profile.
Its defining feature is how it combines fresh, raw vegetables with pantry ingredients like baked beans and sweet corn, balancing freshness with heartiness.
Nigerian Salad is a vibrant, hearty layered salad packed with a variety of colorful vegetables, hard-boiled eggs, and sometimes proteins like corned beef or baked beans.
Unlike typical green salads, it is rich, creamy, and satisfying, often dressed with mayonnaise and served chilled.
Common ingredients include cabbage, carrots, cucumbers, tomatoes, sweet corn, peas, and onions. It’s a popular side dish at Nigerian parties, festive gatherings, and family meals.
Bursting with flavor and texture, this salad balances sweetness, crunch, and creaminess, making it a beloved staple in Nigerian cuisine.
Start by peeling and dicing the potatoes into small cubes. Boil them in salted water until just fork-tender (about 10 minutes). Drain and set aside to cool completely. Overcooking will result in mushy salad, so monitor closely.
While the potatoes cook, boil the eggs in a separate pot until hard-boiled (about 10–12 minutes). Cool them in ice water, peel, and slice or quarter them.
If using fresh green peas, blanch them in boiling water for about 2 minutes, then immediately transfer to cold water to preserve their bright green color and crunch. If using frozen peas, thaw and drain.
Grate the carrots using a box grater or food processor.
Shred the cabbage finely with a knife or mandoline.
Slice the tomatoes and onions thinly. Remove tomato seeds to prevent sogginess.
Peel and slice the cucumber. If it has tough skin, consider peeling it in stripes.
Dice the bell pepper and optionally, dice an apple for added sweetness and texture.
To reduce the sharpness of raw onions, soak them in water with a little vinegar for 10 minutes, then drain.
Traditionally, Nigerian salad is layered to create a visual feast. You can use a large clear glass bowl or assemble it flat on a platter.
Layer in this order for best texture and color:
Cabbage (forms the base)
Carrots
Potatoes
Baked beans
Sweet corn and green peas
Cucumber, tomatoes, onions
Corned beef or diced apple
Repeat if needed, based on bowl depth
Top the final layer with sliced boiled eggs and a generous drizzle of mayonnaise. Add a small amount of condensed milk or sugar if you prefer a sweeter contrast, and a touch of lemon juice to balance the richness.
Nigerian Salad is best when chilled for at least 30 minutes. This allows the flavors to meld and gives the vegetables a refreshing crunch. You can serve it immediately, but it improves with a bit of resting time in the fridge.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Nigerian Salad is a colorful, hearty, and richly layered dish often enjoyed as a side or light main. Unlike many Western salads, this version is typically denser, featuring an array of vegetables, proteins, and even pasta or eggs. It’s a festive staple at gatherings, barbecues, and Sunday meals across Nigeria.
Below are practical tips, serving tricks, and storage guidance to help you prepare and enjoy the best version of this vibrant salad.
Nigerian Salad is commonly served as a side dish to:
It also stands alone beautifully as a light lunch or dinner, especially when fortified with corned beef or boiled eggs. Some people enjoy it with a slice of bread as a sandwich filling.
Nigerian Salad is more than just a side—it’s a celebration of textures, flavors, and colors that reflect the vibrant culture of Nigeria.
With its rich mix of vegetables, proteins, and a touch of sweetness, it stands out from conventional salads and satisfies a broad range of palates.
By using fresh ingredients, layering thoughtfully, and adding the dressing just in time, you can elevate a humble salad into a show-stopping dish.
Whether served at a festive gathering or a casual family meal, Nigerian Salad remains a beloved favorite, uniting tradition with taste on every plate. Keep it chilled, prep smart, and serve with pride!
