Nigerian Salad! Yes, I finally decided to put up a recipe after nearly 4 years of blogging. Not sure why it’s taken me this long, but better late than never, eh?
There’s no better time to share a Nigerian Salad recipe than Christmas time, as it’s a staple during the festivities, and I’ve gotten one too many requests for a recipe in the last month or so.
Now, I still don’t have pictorial recipes. I’ve uploaded the video to my YouTube channel with a direct link to the video below. I will resume pictorial recipes in January.
You can substitute boiled Potatoes for Pasta. I don’t like Potatoes in Pasta, hence the need for Farfalle. Fusilli pasta is mostly used for Nigerian Salad. I opted for Farfalle for aesthetic reasons; it’s pretty and looks more appealing compared with Fusilli. Some Nigerian Salad recipes call for Tuna, Sardines, or Corned Beef. I’m not a fan of meat or fish in Pasta. Feel free to include any of those if you wish.
Normally, I would chop up the vegetables in a food processor. Just thought I’d share the manual technique for those who haven’t got a food processor. For the dressing, I used Salad cream.
Ingredients
Recipe serves 15 as a side dish
1 head of cabbage
1 head of lettuce, 1 cucumber
300g farfalle or fusili pasta (Optional)
5 carrots
2 big tins of sweetcorn
15 baby/ salad tomatoes or 6 medium tomatoes
1.5 tins of big baked beans
Your preferred Salad Cream or Mayonnaise
So, will you be replicating this spicy Nigerian Salad recipe? Do let me know how you get on if you do, and please don’t forget to drop a comment in the section below.