1 quart lightly salted water

4 carrots, cut into julienne strips

1 white turnip, cut into julienne strips

1.2 small head cabbage, shredded

1/4 pound green beans, cut lengthwise into strips

1 tablespoon curry powder

1/2 tablespoon black pepper

1 onion, finely chopped

4 tablespoons vinegar

5 tablespoons vegetable oil

Tabasco sauce


Bring water to a boil and add carrots, turnip, cabbage and green beans. Cook, uncovered, 5 minutes. Drain vegetables well and place in a large bowl.

While vegetables are still hot, sprinkle with curry and pepper. Mix well and let cool.

Add onion, vinegar and oil to cooled vegetables and toss. Stir in enough Tabasco to give the mixture piquancy. Chill well before serving. The vegetables will keep several days in refrigerator.


Yield: 6 to 8 servings


country : Madagascar

course : salad


source : internet <>