Abidjan Cabbage Salad

From Sundays at Moosewood Restaurant (Ethnic and regional recipes from the cooks at the legendary restaurant) by the Moosewood Collective. Serves 6.

4 cups thinly sliced cabbage
1 cup shredded carrot
1 cup pineapple chinks (fresh or canned)
juice of 1 lemon
juice of 1 orange
¼ teaspoon salt
1/3 – ½ cup vegetable oil

Pile the cabbage, carrots, and pineapple in to a large bowl. Mix the dressing either by whisking all the ingredients until creamy or by slowly drizzling the oil into the juices while whirling in a blender or food processor. Thoroughly mix the salad and dressing. Serve immediately or refrigerate until ready to serve.

RECIPES FROM THE
MISSION COMMITTEE
WEST AFRICAN LENTEN MEAL

Held March 21, 2004

White Bean, Spinach and Groundnut Sauce

Groundnut Stew

Abidjan Cabbage Salad

Johnnycakes (Journeycakes)

Banana Chutney