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