INGREDIRNTS:
Medium size cabbage
4 medium size carrots
Lettuce leaves
2 cups of chopped green beans
Half cup peas (optional)
3 cooked eggs
One can of baked beans
2 big size cucumber
Salad cream (Heinz, bama, mayonnaise etc.)
DIRECTIONS
Slice the cabbage in a different tray, then slice lettuce leaves, boil eggs and remove the shell.
Soften the cabbage, green beans, carrot and peas, then boil the carrot, green beans, and peas together and soak the cabbage into hot water for a minute. Add the carrot, green beans and peas to boiling water and allow to simmer on low heat for 3-4 minutes
Drain the carrot, green beans, peas and set aside in a bowl. Now you are ready for the mixing part.
Most people choose to mix salad in a large plate or bowl tray, but you can choose any one.
Sprinkle a handful of cabbage on the tray and then sprinkle the carrot, green beans, peas, and also the lettuce, and keep repeating the process until they are all in one place. Then slice the egg and drop on the top of the salad (the egg is mostly for decoration) the final mixing is done as people dish out the salad. You add the salad cream and baked beans and it is good for these two to be separate to avoid getting soured over a long period of time.
Vegetable salad is served best with either fried rice or jollof rice, it is also very delicious when served alone… ENJOY….
BY: UMMU KHULTHUM ABDULKADIR
