Recipe by Nat Da Brat
So simple, yet different. We just got back from Jamaica, and this was a salad we ate quite often. Most restaurants we went to served this as their "garden salad" and it was always served with thousand island dressing. We loved it so much, we made it as soon as we got back.
Top Review by Ilysse
I never used cabbage in this way but my husband and I loved it. The kids weren't as much in love with it. They picked out the tomatoes and cucumbers but left the cabbage. I changed it slightly by not using carrots or green pepper (I thought I had one but didn't) and adding sliced sweet onions. I also peeled and seeded my cucumber as it wasn't the English type. With cabbage being cheaper than lettuce, and everything else growing in my garden, I'll make this again for DH and I. Great for a quick lunch too and since cabbage is so sturdy it saved well. I served this along side chicken bbq sandwiches.
- 4 cups cabbage (shredded or thinly sliced)
- 4 carrots (shredded)
- 1 green pepper (sliced into rings)
- 1 tomatoes (cut into 8 wedges)
- 1⁄2 English cucumber (peel on, round slices)
- thousand island dressing
Directions See How It's Made
- Place cabbage into bottom of serving bowl.
- Top with carrot.
- Next, the green pepper.
- Slide the cucumber slices down the side of the bowl, so that they are"standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out.
- Put the tomato wedges on the top of the salad.
- Serve with thousand island dressing.