GT Food Talk: Vegetable Salad

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.




Lettuce leaves

Green beans


Boiled eggs

Baked beans


Salad cream


how-to-make-vegetable-salad 1

  • 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.