CABBAGE AND PINEAPPLE SALAD

1 Ib. YOUNG CABBAGE (or Chinese cabbage).

1 cup CELERY, cut diagonally (Chinese cut)

cup GREEN PEPPERS, in thin strips

cup TOMATOES, in tiny wedges

1 cup FRESH PINEAPPLE, in -inch dice

1 tsp. SALT

1 grind of FRESHLY GRATED PEPPER

1 tsp. SALAD HERBS.

1 cup YOGURT

2 Tbs. SOUR CREAM

2 to 3 Tbs. MILK.

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 and 1 tsp. SALAD HERBS. Blend in lightly the following dressing: Combine: 1 cup YOGURT with 2 Tbs. SOUR CREAM and 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.

Yield: 8 small salads or a 2-quart salad bowl

area : West Africa

course : salad

source : The African Cookbook / Bea Sandler