A creamy, mayonnaise-dressed rice and vegetable salad, a familiar sight at Nigerian parties and celebration spreads.
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.
Serves 4
Spread the cooked rice on a tray and let it cool fully to room temperature so it stays separate when mixed.
Make sure the peas, corn and carrot are cooked and cooled; drain well if there's any excess water.
In a small bowl, whisk mayonnaise, mustard, salt and pepper together.
In a large bowl, gently toss the rice, peas, corn, carrot, chopped egg and cucumber.
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.
Cool the rice and vegetables completely before mixing — warmth will thin out and split the mayonnaise dressing.
Drain the cooked peas, corn and carrot well so excess water doesn't dilute the dressing.
Add the mint right before serving so its color and aroma stay fresh instead of wilting into the salad.
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.
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.
Rice-based salads dressed with mayonnaise are a staple at Nigerian parties and celebrations, often served alongside jollof rice and grilled meats as one of several dishes on a shared buffet table.
Yes, prepare it a few hours ahead and refrigerate, though it's best eaten within a day since the dressing can thin out over time.
Parsley or cilantro work as substitutes, giving a slightly different but still fresh finish.
The vegetables likely weren't drained well enough after cooking — pat them dry with a paper towel before mixing with the dressing.
Per serving (260g / 9.2 oz) · 4 servings total
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