Ozoz Sokoh's Nigerian Salad

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
• 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)