Saladi (East African Salad/Relish)

Serves     8


2 cups cabbage, finely shredded
1/2 cup carrots in very, very thin slices
1/2 cup sweet onion (Bermuda or Spanish or scallions)
1/4 cup green pepper in fine strips.
Fluff the mixture up. That’s it. There is no dressing or seasoning. Fill small sauce dishes, allowing about 1/3
cup per person.


This salad/relish is added to and mixed with the hot spicy food by the guest a little at a time to “cool” the
spiciness of the dish and change its texture. If the hostess feels that her dinner is not “hot” enough, a small

hot chili pepper is added to the relish.
She may also serve individually or in a bowl additional pili-­‐pili sauce or salad dressing, or hot red pepper
dissolved in lemon or tomato sauce. For your Kenyan dinner you might have a cruet of a white French
dressing on the table for those who might want to add it to their salad.


Notes and Instructions