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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This makes a nice tangy cabbage slaw with a crunch. Great for hot summer days. Serve it as a side dish or have it for lunch. The homemade dressing is the key to this cool salad. Ingredients:
1 (8 1/4 ounce) can crushed pineapple in syrup |
4 cups chopped cabbage |
1 medium red apple, cored and chunked |
1 cup shredded carrot |
1 cup sliced celery |
1/2 cup chopped green onion |
1/2 cup toasted pecans (optional) |
1 egg yolk |
2 teaspoons lemon juice |
1 teaspoon dijon mustard |
1/2 teaspoon celery salt |
1/2 teaspoon worcestershire sauce |
1 dash cayenne pepper |
1/2 cup vegetable oil |
Directions:
1. Drain pineapple, reserving 1/4 cup syrup.
2. Combine crushed pineapple, cabbage, carrots, celery, pecans, apples and onions with reserved syrup, set aside.
3. In a blender combine egg yolk, lemon juice, mustard, celery salt, Worcestershire and cayenne. With blender on low setting add oil slowly until thickened. It is best to add oil a few drops at a time.
4. Toss salad mixture with dressing. Cover; refrigerate at least 1 hour.
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