Title: Cabbage and Pineapple Salad (West Africa)
Categories: African Salad
Yield: 1 Servings

1		Ib YOUNG CABBAGE (or
		Chinese cabbage)
1	c	CELERY, cut diagonally
		(Chinese cut)
1/2	c	GREEN PEPPERS, in thin
		Strips
1/2	c	TOMATOES, in tiny wedges
1	c	FRESH PINEAPPLE, in 1/2-inch
		Dice
1	ts	SALT
1		Grind of FRESHLY GRATED
		PEPPER
1	ts	SALAD HERBS.
		Dressing:
1	c	YOGURT with
2	tb	SOUR CREAM
2		To 3 Tbs. MILK.
		Garnish with
		Parsley or watercress

Shred in thin slivers 1 Ib. YOUNG CABBAGE (or Chinese cabbage). Lift a handful of cabbage at a time and from a 12-inch height allow the cabbage to drop lightly into a 2-quart bowl.

Add: 1 cup CELERY, cut diagonally (Chinese cut) 1/2 cup GREEN PEPPERS, in thin strips 1/2 cup TOMATOES, in tiny wedges 1 cup FRESH PINEAPPLE, in 1/2-inch dice 1 tsp. SALT 1 grind of FRESHLY GRATED PEPPER 1 tsp. SALAD HERBS.

Blend in lightly the following dressing: Combine: 1 cup YOGURT with 2 Tbs. SOUR CREAM 2 to 3 Tbs. MILK. Beat together until consistency of heavy cream.

Add only enough dressing to hold the salad together. Serve in small wooden salad bowls or one large bowl for the table. Garnish with parsley or watercress.

African Studies Main Menu Editor: sisskind@sas.upenn.edu

From: Jim Weller Date: 09-13-97 (15:11) The Pine Tree Bbs (222) Cooking(F)

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