Updated Tuesday, November 16th, 2010
Yield: Serves 6
Tiny bits of fresh pineapple add lively contrast to this chilled cabbage salad.
1. In a small mixing bowl, whisk the egg yolk, mustard, lemon juice, and vinegar. Whisk in the oil.
2. Place the shredded cabbage in a large bowl and sprinkle on the sugar, salt, and pepper. Toss to combine and then pour on the dressing. Stir to coat evenly. Cover the bowl and refrigerate until thoroughly chilled.
3. Just before serving, mix in the chopped fresh pineapple and mint.
In this issue: Summer Off the Beaten Path
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