Excerpted from Chop Chop by Ozoz Sokoh. Copyright © 2025 by Ozoz Sokoh. Photographs copyright ©2025 by James Ransom. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Ingredients
- 1 cup (100 g) shredded white or green cabbage
- 1 cup (100 g) shredded carrots
- 1 cup (75 g) shredded romaine or iceberg lettuce
- ½ cup (90 g) chopped firm Roma (plum) tomatoes (seeded, if you like), plus 1 firm tomato, cut into ¼ -inch-thick (6 mm) slices
- ½ cup (65 g) chopped peeled cucumber (seeded if you like), plus ½ medium cucumber, cut into ¼ -inch-thick (6 mm) slices (peeled and seeded, if you like)
- ¼ cup (30 g) diced green bell pepper
- ¼ cup (25 g) chopped scallions
- Up to 3 tablespoons homemade Salad Cream (recipe follows), plus more for serving
- ½ cup (125 g) canned vegetarian baked beans
- 2 hard-boiled eggs, peeled and cut into quarters, wedges, or slices
For the Homemade Salad Cream
Makes 1 cup
- 1 tablespoon white wine vinegar
- 1 tablespoon confectioners’ sugar
- 1 teaspoon yellow or Dijon mustard
- 1 cup (230 g) store-bought mayonnaise
- Fine sea salt (optional)
- Evaporated milk (optional)
Directions
- In a shallow dish or platter, combine the cabbage, carrots, lettuce, chopped tomatoes, chopped cucumber, bell pepper, and scallions. Drizzle 2 to 3 tablespoons of the salad cream over the top. With a spoon, combine the vegetables gently but thoroughly. Spread the coated vegetables into an even layer over the dish and spoon the baked beans over the top. Garnish with small piles of tomato slices, cucumber slices, and hard-boiled eggs. Cover and refrigerate until cold, about 1 hour. Serve with extra salad cream.
For the Homemade Salad Cream
- In a small bowl, whisk together the vinegar, confectioners’ sugar, and mustard until well combined. Add the mayonnaise and whisk until well blended. Taste and add salt and/or evaporated milk, if desired. Use immediately or refrigerate in an airtight container for up to1 week