Recipe#26074

Title: Cabbage Salad

rec.food.recipes archive 

Cabbage And Pineapple Salad
West Africa
 
1 Lb. young cabbage (or Chinese cabbage).
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.
1 cup yogurt
2 Tbsp sour cream
2 to 3 Tbsp milk.
 
Shred in thin slivers 1 Lb. 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 and 1 tsp.
Salad herbs. 
 
Blend in lightly the following dressing: combine: 1 cup yogurt with
2 Tbsp Sour cream and 2 to 3 Tbsp 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.
 
Yield: 8 small salads or a 2-quart salad bowl