Nigerian Rice and Vegetable Salad (Nigerian Coleslaw-Style)

About This Recipe

Mayonnaise-based salads combining rice, vegetables and sometimes chopped protein are a staple of Nigerian party tables, usually served as one of several side dishes alongside jollof rice, fried chicken and grilled meats at weddings, birthdays and other gatherings. The technique is more about careful assembly than active cooking — every component, from the rice to the peas and carrots, needs to be fully cooled before combining, since any residual warmth will thin and split the mayonnaise dressing. Draining the vegetables thoroughly matters just as much, preventing a watery, diluted salad. Finished with fresh mint for brightness, this salad brings a cool, creamy contrast to a Nigerian spread otherwise dominated by rich, spicy dishes — a reliable crowd-pleaser at any celebration.

Ingredients

Serves 4

• 2 cupscooked white rice(cooled)
• 1 cupgreen peas(cooked)
• 1 cupsweet corn(cooked)
• 1carrot(diced and cooked)
• 2hard-boiled eggs(chopped)
• 0.5 cupmayonnaise
• 1 tbspmustard
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 0.25 cupfresh mint(chopped)
• 1cucumber(diced)

Instructions

1. 1

   Cool the rice

   Spread the cooked rice on a tray and let it cool fully to room temperature so it stays separate when mixed.

2. 2

   Prep the vegetables

   Make sure the peas, corn and carrot are cooked and cooled; drain well if there's any excess water.

3. 3

   Make the dressing

   In a small bowl, whisk mayonnaise, mustard, salt and pepper together.

4. 4

   Combine everything

   In a large bowl, gently toss the rice, peas, corn, carrot, chopped egg and cucumber.

5. 5

   Dress and finish

   Fold in the dressing until everything is evenly coated, then stir in fresh mint just before serving.

   Cool every component fully before mixing — warm rice or vegetables will make the mayonnaise dressing split and turn watery.

Variations

• •

  Add diced cooked chicken or ham for a more filling main-course salad.

• •

  Swap mayonnaise for a yogurt-based dressing for a lighter version.

• •

  Add raisins for a touch of sweetness, a common addition in Nigerian party salads.

Storage

Refrigerate in an airtight container up to 2 days. It's best eaten within a day of making, as the mayonnaise dressing can separate over time.

Frequently Asked Questions