Salata Ma Jibna
(Salad With Parmesan Cheese)
The Sudan
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- 1 cup onions, cut in slivers or thin slices
- 1 cup cabbage, cut in slivers or thin slices
- 1/2 cup carrots, cut in very thin rounds (slices)
- 1 cup tomatoes, cut in 1/2-inch dice
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 Tbs. vinegar (white)
- 1 tsp. salt
- 1/4 tsp. coarse black pepper
- 1 clove garlic (mashed)
- 1/4 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, 1/2 cup carrots, cut in very thin rounds (slices) and 1 cup tomatoes, cut in 1/2-inch dice.
Toss with 1/4 cup olive oil, 1/4 cup lemon juice, 2 Tbs. vinegar (white), 1 tsp. salt and 1/4 tsp. coarse black pepper. Sprinkle 1 clove garlic (mashed) and 1/4 cup grated cheese (Oriental or Parmesan) over salad.
Serve in small individual salad dishes.
Yield: 8 small salads.
From "The African Cookbook" by Bea Sandler
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