Not many Parsis like salads.
Salads fall in the Parsi category of ‘ghaas-phoos’ – grass – and is usually looked down upon from our large Parsi noses as something that is not even worth trying because we know it will likely not be that appetising. After all, how can something that doesn’t have meat be delicious? (I hope I haven’t driven the vegetarians reading this away!)
So, when I found myself working on a project that required me to come up with 6 – 7 Parsi salads, you can understand the terror I felt. Wouldn’t Kachubar count as a salad? Why must I come up with 5 more! But, work is worship and so I diligently went my way trying to discover some Parsi salads that I could dish out. Would you believe it that it took me scrounging through almost eight Parsi cookbooks to come up with a list of 7 salads? Proves my salad theory right doesn’t it!
One of the most interesting ones that I discovered in the Time and Talent Cookbook was the Cabbage and Pineapple Salad. As much as I like my coleslaw I wouldn’t have thought to pair pineapple with cabbage and so I was keen to try it out to see how it came out. The result was absolute silence on the table while my family tried it out – the golden sign of a recipe’s success – and so here is the recipe for you all to try out as well. Ingredients at the bottom of the post as always.
To begin shred the cabbage finely
Next, chop up the pineapple into small cubes
Mix them together
Add in the mayo
Empty into a lettuce cup and pose for photos
Ofcourse, the Bawi in me couldn’t resist giving it a ‘bawa twist’ and so…*drumroll please*…I also made a version with some shredded chicken in it which I seasoned with a pinch of salt and black pepper. I will leave you to guess which one my family liked best.
To make enough for four as a side salad you will need:
1/2 medium sized purple cabbage
1/2 pineapple cored
4 tbsp eggless mayonnaise (if you eat meat, you can of course use the egg version)
150 gm boiled and shredded chicken
Pinch of salt and black pepper for seasoning