West African Summer Salad With Lime Dressing

As a side dish to go with the Buckhorn Exchange Bean Soup, I decided to try the West African Summer Salad With Lime Dressing on page 11 of Far Out: 60 exotic recipes from far flung places. The recipe called for 2 diced tomatoes, but I only used one. We also found the lime dressing to be too sour, so I used about 5 tablespoons of sugar instead of one and two cups of plain yogurt instead of one. I also didn't use the entire rind, but just grated one side. It called for shredded coconut and/or peanuts for garnish, but I opted to not use either. The result was delicious. It was so good that it could be used as a dip with the pineapple by itself. I made myself a bowl of it just to eat as yogurt. I kept the vegetables separate from the pineapples and dressing since there was a lot here. We added them when we were ready to eat. It lasted a couple of days for us. Here's the recipe as I made it:

Serves 6-8

1 pound white, red, or Chinese cabbage, thinly sliced
1 green or red bell pepper, thinly sliced
1 fresh pineapple, peeled and cut into bite-sized pieces
1 tomato, cut into small pieces
1 cucumber, peeled and thinly sliced
2 celery stalks, chopped
1 small red onion, thinly sliced
1 fresh red chili, finely chopped, or 1 teaspoon chili flakes

For the dressing:
Juice of 1 lime and grated rind of 1 side of the lime
2 cups sour cream or plain yogurt
5 tablespoons sugar
1/2 teaspoon salt

In a large salad bowl, toss together the cabbage, pepper, tomato, cucumber, celery, red onion, and chili or chili flakes.

To make the dressing, whisk all of the ingredients together until thoroughly combined.

When ready to eat the salad add the pineapples and pour the dressing over the salad, toss well to mix, and leave stand for 30 minutes before serving.

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