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Abidjan Cabbage Salad

ethnic, salads

4 cup thinly sliced cabbage
1 cup shredded carrot
1 cup pineapple chunks
1 lemon juice
1/4 teaspoon salt
1/3 cup 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"

Yield: 6 servings

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