This salad is full of color as well as flavor. It's perfect for early spring, when winter vegetables are no longer in demand, but it's not yet time to try the new season. I took it from the book "Kitchens of AfricaI bought it to introduce my students to the ingredients of African dishes.
I was the first to be surprised by the richness and finesse of the dishes offered: like everyone else, I had only remembered okra, cassava and fonio from Africa. Yet this cuisine is extremely rich in vegetables and fruits! This book has become a favorite in our family kitchen; we all eat out at noon, and aspire to a healthy meal in the evening... without spending hours on it, of course, as I have often spent my day in a kitchen. So you will find several recipes freely adapted from this book. There are some ingredients that I can't find easily, others that I don't like the taste of. These small changes do not alter the basic recipe.
- 1 little red cabbage
- 1 mango - not too ripe
- 1 bunch of coriander
- 1 bunch of mint
- 1 spring onion
- 1 lemon (juice)
- 1 green chilli - optional
- 2 tablespoons rapeseed oil
- 1 tsp garlic powder, salt and pepper
- Remove the first few leaves from the cabbage, quarter it, remove the core and cut it into strips.
- Boil for 1 minute, then run under cold water to stop cooking. Dry it.
- Peel the mango, cut it into strips or cubes, as well as the avocado, chop the herbs and onion.
- Mix cabbage, mango, avocado and herbs and season with lemon juice, oil and seasonings.