Cabbage Salad (Kachumbali)

Serves     4-6


2 Roma tomatoes, cut in ¼” thick slices
1 small head of cabbage, sliced very thin (Napa or savoy would be good choices)
1/2 medium red onion, sliced very thin
1 small handful cilantro leaves
juice of one lemon
1/4 cup olive oil
salt to taste


Mix all ingredients in a large bowl, garnish with more cilantro.


Notes and Instructions

Mirian Kinuda, author of Taste of Tanzania blog says, “This is the one salad most Tanzanian kids know and love. Traditionally raw cabbage is used for this dish. However, I prefer to slightly fry the cabbage in a little olive oil first.”

Recipe source: Taste of Tanzania, cookbook

Recipe contribution from Linda McElroy.