This vegetable salad is usually served as a side dish for fried rice or jollof rice and it can also be served on its own.
Ingredients
Cabbage
Carrots
Lettuce leaves
Green beans
Peas
Boiled eggs
Baked beans
Cucumber
Salad cream
Method
- Chop the carrot, green beans and cucumber and set aside in different bowls
- Slice the cabbage and lettuce in a different tray
- Boil the eggs and remove the shell
- Soften the cabbage, green beans, carrot and peas by adding to small boiling water and allow to simmer on low heat for 3-4 minutes
- Heat water to boiling point and pour into the sliced cabbage in a bowl, allow for a minute then drain.
- Drain the carrot/green beans, peas and set aside in a bowl
- Sprinkle a handful of cabbage on a tray, and then sprinkle the carrot/green beans/peas, also the lettuce leaves and keep repeating the process until they are all in one place.
- Slice the egg and drop on the top of the salad.
- The final mixing is done as people dish out the salad; add the salad cream and baked beans.
