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East African Saladi

May 12, 2012

This simple, common and everyday salad known to me from East Africa is so welcome on hot days.  Almost all the hotels, restaurants and safari stops seem to serve some version of it with various lunches and dinners.  Serve with a special meal or with some roasted or grilled meats, poultry or fish.  Sometimes I use this as a base for the meats or chicken entrees  when grilling.  Nothing says fresh as much as this salad.  I do prepare some selections of dressings for our American guests.

East African Saladi


  • 2 C. Cabbage (sliced thinly)
  • 1/2 C. Tiny Baby Carrots (or reg. carrots shredded)
  • 1/2 C. Red Onion (diced) (Sweet Onion may be substituted)
  • 1 C. Tiny Yellow, Orange and Red Peppers (thin slices) *

*  Original recipe calls for green peppers (thinly sliced), feel free to use any pepper you choose or a combination


  1. Put all vegetables in a bowl and mix thoroughly
  2. Serve as is **

**  Dressing is not generally served in Africa with this salad but you may offer a simple vinaigrette or a cole slaw dressing


2 Comments leave one →
  1. May 13, 2012 12:12

    I love it and I have red cabbage in the fridge.

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