This Cameroonian vegetable salad combines shredded carrots, green and red cabbage, cucumber, tomatoes, red onion, hard‑boiled eggs and avocado for a bright mix of crisp and creamy textures. It’s fresh, colorful and satisfying — perfect as a side or a light main.
The dressing, commonly called salad cream in Cameroon, is creamy, tangy and slightly sweet. It complements the vegetables without overpowering them.
My little twist is adding condensed milk to the dressing. Combined with mayonnaise, white vinegar, oil and a pinch of salt, it creates an indulgent yet balanced sauce. The full ingredient list and measurements are included in the recipe card below.
Once the vegetables are prepared and arranged on a platter, the salad cream is poured over and the salad is gently tossed. The result is a luscious, well‑rounded salad you’ll want to eat again and again.
For the complete list of ingredients with measurements, see the recipe card below.
I filmed a step‑by‑step video showing how to make both the salad and the creamy dressing. The technique is simple: chop, arrange, whisk the dressing, pour and serve. The homemade salad cream is especially versatile — try it on sandwiches, roasted vegetables or as a dip.
Watch the video below to see the process in real time, then gather the ingredients and make this delicious Cameroonian salad at home.
Watch how to make Cameroonian vegetable salad and salad cream:
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Serving
This salad pairs well with many West African mains. Try it alongside:
- Cameroonian Jollof Rice
- Fried Pork and Plantains
- African Chicken Stew
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Cameroonian Vegetable Salad and Salad Cream (+ Video)
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Ingredients
- 3 cups cabbage, thinly sliced about 1/4 of a medium cabbage
- 3 cups red/purple cabbage, thinly sliced about 1/4 of a medium cabbage
- 3 cups shredded carrots 2 large carrots
- ½ medium cucumber
- 2 tomatoes
- ½ onion
- 2 hard‑boiled eggs
- 1 avocado
For the salad dressing
- 1 cup mayonnaise (approx 239 grams)
- 2 tablespoons condensed milk
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil (I used corn oil)
- Pinch of salt
Instructions
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Chop all the vegetables into bite‑size pieces. Slice or chop the hard‑boiled eggs and avocado. Arrange everything on a platter or in a bowl.
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Make the salad cream: whisk together mayonnaise, condensed milk, white vinegar, oil and a pinch of salt until smooth. You can also blend the ingredients or place them in a sealed jar and shake vigorously.
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Pour the dressing over the vegetables, toss gently to coat, and serve immediately.
Notes
2. For a lighter dressing, whisk equal parts vinegar, oil and honey, then season with salt and black pepper.
Nutrition
Additional Info
If you make this recipe, feel free to share a photo and tag me on Instagram: @preciouscore. You can also share a photo on my Facebook page.