1 cup onions, cut in slivers or thin slices
1 cup cabbage, cut in slivers or thin slices
½ cup carrots, cut in very thin rounds (slices)
1 cup tomatoes, cut in ½-inch dice
¼ cup olive oil
¼ cup lemon juice
2 Tbs. vinegar (white)
1 tsp. salt
¼ tsp. coarse black pepper
1 clove garlic (mashed)
¼ cup grated cheese (Oriental or Parmesan)
In a 2-quart salad bowl: Combine 1 cup onions, cut in slivers or thin slices, 1 cup cabbage, cut in slivers or thin slices, ½ cup carrots, cut in very thin rounds (slices) and 1 cup tomatoes, cut in ½-inch dice.
Toss with ¼ cup olive oil, ¼ cup lemon juice, 2 Tbs. vinegar (white), 1 tsp. salt and ¼ tsp. coarse black pepper.
Sprinkle 1 clove garlic (mashed) and ¼ cup grated cheese (Oriental or Parmesan) over salad.
Serve in small individual salad dishes.
Yield: 8 small salads.
country : The Sudan
course : salad
source : The African Cookbook / Bea Sandler