Cabbage Salads

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.

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Apple Cabbage Salad

1/3 cup of honey 1/4 cup of lemon juice 1/2 teaspoon of grated lime zest 1/2 teaspoon of dried mustard 1/8 teaspoon of salt 3 Granny Smith apples 4 cups of shredded cabbage 2 kiwifruit, peeled and sliced 2 green onions, chopped Lettuce leaves

In large bowl, whisk together honey, lime juice, lime zest, mustard, and salt to make dressing. Core 1 apple and cut into thin strips; add to dressing. Add cabbage, kiwifruit, and green onion; toss well. To serve, core and slice remaining two apples; arrange on top of lettuce. Mound cabbage mixture in center.

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Marinated Cabbage Slaw

1 medium cabbage, shredded 1 medium green pepper, thinly sliced 1 medium yellow onion, thinly sliced into rings 1 medium red onion, thinly sliced into rings 4 ounce jar of sliced pimientos, drained

Dressing: 1 cup of sugar 1/4 cup of vegetable oil 3/4 cup of vinegar 1 1/2 teaspoon of salt 1 teaspoon of celery seed

Mix the cabbage, pepper, and onions in a large bowl with a tight-fitting cover. Combine sugar, oil, vinegar, salt, and celery seed in a small saucepan. Bring to a boil, reduce heat, simmer 2 minutes. Pour hot dressing over vegetables. Mix. Cover and chill at least 4 hours.

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