Banana and celery
Shred a few lettuce leaves finely.
Slice one or two bananas very thinly.
Soak the bananas in the juice of a lemon, with a little water, for about 5 minutes.
Slice a couple of sticks of celery finely.
Drain and dry the bananas, and add them to the shredded lettuce and celery.
Mix chopped chives with ¼ cup yogurt. Add a little black pepper to taste.
Mix in the banana, celery and lettuce.
Coleslaw with pineapple
Shred ¼ small green cabbage finely.
Cut 2 celery sticks into thin slices.
Cut a small red onion or shallot into thin slices.
Drain a 225 g can of pineapple pieces.
Arrange half a cup or more of walnuts on an oven tray, and bake in a moderate oven for about 5 minutes until toasted.
Mix the cabbage, celery, onion, and pineapple. Add salt and pepper to taste.
Combine ¼ cup mayonnaise and about 2 Tbsp sour cream for dressing.
Add the walnuts to the salad, and pour just enough of the dressing to coat the salad lightly
Prepare and combine the following ingredients:
¼ cabbage, shredded finely
1 orange, peeled and segmented
¼ cup green capsicum, sliced
¼ cup red capsicum, sliced
¼ tsp lemon rind, grated
1 tsp orange juice
Mix ¼ cup yogurt, 1 Tbsp orange juice, 1 Tbsp lemon juice and ½ Tbsp vinegar to make a dressing.
Mix this dressing into the salad and let it stand for a while before serving.
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