KFB Foodie Talk: How to make Vegetable salad

For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better 😉

the Holiday season is fast approaching, i decided to rummage through my
kitchen cabinet for leftover food items i had in store before going for
my usual shopping and i came across some canned food items i could use
to put together a quick salad for a quick lunch. Here’s why i love
salads; It’s healthy, mouthwatering and easy to make. did i also mention
that it goes with just about any meal i.e jollof rice, fried rice, coconut rice,
and a host of others. 

When making mine, i combine a host of things;
sweet corn, green peas, tomatoes, cabbage, lettuce,carrots, eggs and YES
macaroni with a drizzle of salad dressing. Just imagine having a bowl
of this tasty salad on a hot day…..can you taste it? :D. We love it
really chilled, but it’s also great when it’s warm too. You could check
out other salad recipes here also.

How to make Nigerian vegetable salad
• Prep time:
30 minutes
• Meal type: Appetizer
• Misc:         Serve chilled


• 1 medium sized cabbage

• 1 small cucumber

• 5 lettuce leaves

• 3 medium sized carrots

• 3 small tomatoes

• 1 medium sized green bell pepper

• 2 cups sweet corn 

• 1 cup green peas – salted, boiled

• 2 cups macaroni – salted, boiled

• 4 eggs – hard-boiled

Step 1: Rinse the cabbage and chop. Slice the cucumber into 2
from the middle, remove the seeds, rinse and chop. Rinse the lettuce,
tomatoes, green bell pepper & carrots, chop. 
Step 2: In a medium sized bowl, combine the whole ingredients
together and mix everything together. Pop it into the refrigerator to
chill and also prevent it from getting sour. 
Step 3: To serve, simply dish out into small bowls and drizzle
some salad cream or mayonnaise over it. Serve alone as an appetizer or
as a side with any rice dish. 




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