3 cups cooked Rice
1 cup grated Carrot
1/2 cup chopped Capsicum
2 cups shredded Cabbage
1 cup Pineapple pieces
1/2 cup chopped Shallots
Dressing:
1/3 cup French Dressing
1/3 cup Mayonnaise or sour Cream
Pinch Ginger
1/2 tspn Sugar
Salt and Pepper
Method: Add dressing to above vegetables and rice, blend well and season to taste. Garnish with extra pineapple pieces and toasted almonds.
Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.19.
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