Abidjan Cabbage Salad
4 cups of thinly sliced cabbage
1 cup of shredded carrot
1 cup of pineapple chunks
1 lemon; juice of
1 orange; juice of
1/4 teaspoon of salt
1/3 cup of vegetable oil
Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing & the vegetables. Refrigerate or serve immediately. "Sundays at Moosewood Restaurant Cookbook" Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 6, 1998 | 
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