Coleslaw (was "West African Crunchy Cabbage Salad")
last modified 11/11/2007

Salad Ingredients

one head of cabbage, grated in Cuisinart (6-8 cups)
1/3 c. raisins
(OLD: 2/3 c. chopped, unsalted peanuts)
1 small can pineapple bits, drained
1/2 cup slivered almonds, toasted at 350° 8-10 minutes until tan
dressing (see below)
OPTIONAL: grated carrot, shredded unsweetened coconut, grated jicama

Coleslaw Dressing

2 egg yolks
1 cup vegetable oil
2 tablespoons white vinegar or juice of one small lemon
1/4 tsp sugar
1/2 tsp salt
OPTIONAL: 1/4 tsp celery seed

Put the yolks in the KitchenAid mixer bowl and whisk them on high speed for
a few seconds, then very slowly drizzle in the oil. When it is all absorbed
then slowly combine the vinegar/lemon juice, then whisk in the remaining 
ingredients.

Combine the salad ingredients in the dressing bowl and toss. Remove to
a storage container and chill before serving -- the flavor improves with time.