Moussa Sa Sa Sa
A vibrant and refreshing salad made with grated carrots, cabbage, and sometimes other vegetables, dressed in a tangy vinaigrette. It's a popular side dish that complements many Senegalese meals.
🧂 Ingredients
- 4 medium Carrots(peeled and finely grated)
- 0.5 small head Cabbage(finely shredded)
- 0.25 medium Red onion(very thinly sliced)
- 0.5 any color Bell pepper(thinly sliced (optional))
- 3 tablespoons Lemon juice
- 4 tablespoons Vegetable oil
- 1 teaspoon Mustard(Dijon or yellow)
- 0.5 teaspoon Salt(or to taste)
- 0.25 teaspoon Black pepper(or to taste)
- 2 tablespoons Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a large bowl, combine the grated carrots, shredded cabbage, thinly sliced red onion, and sliced bell pepper (if using).
💡 Tip: Ensure vegetables are finely cut for a pleasant texture. - 2
In a small bowl, whisk together the lemon juice, vegetable oil, mustard, salt, and pepper to create the vinaigrette.
💡 Tip: Taste and adjust seasoning as needed. - 3
Pour the vinaigrette over the vegetables in the large bowl.
💡 Tip: Start with half the dressing and add more if desired. - 4
Toss everything together thoroughly to ensure the vegetables are evenly coated with the dressing.
💡 Tip: Use your hands for best results, gently mixing. - 5
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
💡 Tip: This also helps to slightly soften the vegetables. - 6
Garnish with chopped fresh parsley before serving.
💡 Tip: A sprinkle of toasted sesame seeds can also be a nice addition.
💡 Pro Tips
- ✓For a creamier dressing, you can add a tablespoon of mayonnaise or yogurt.
- ✓Add other shredded vegetables like jicama or daikon radish for extra crunch.
- ✓This salad is best served fresh, but can be stored in the refrigerator for up to a day.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked shredded chicken or flaked tuna for a more substantial salad.
- Incorporate raisins or dried cranberries for a touch of sweetness.
- A pinch of sugar can be added to the dressing to balance the acidity.