Cabbage and Pineapple Salad
Ingredients
- 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 teaspoon salt
- 1 grind of freshly grated pepper
- 1 teaspoon salad herbs.
- 1 cup yogurt
- 2 Tbsp sour cream
- 2 to 3 Tbsp milk.
Instructions
West Africa. 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