SALATA MA JIBNA (SALAD WITH PARMESAN CHEESE)

 

1 cup onions, cut in slivers or thin slices

1 cup cabbage, cut in slivers or thin slices

cup carrots, cut in very thin rounds (slices)

1 cup tomatoes, cut in -inch dice

cup olive oil

cup lemon juice

2 Tbs. vinegar (white)

1 tsp. salt

tsp. coarse black pepper

1 clove garlic (mashed)

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, cup carrots, cut in very thin rounds (slices) and 1 cup tomatoes, cut in -inch dice.

Toss with cup olive oil, cup lemon juice, 2 Tbs. vinegar (white), 1 tsp. salt and tsp. coarse black pepper.

Sprinkle 1 clove garlic (mashed) and 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