Abidjan Cabbage Salad Recipe

Ingredients

4 cup thinly sliced cabbage
1 cup shredded carrot
1 cup pineapple chunks
1 juice of 1 lemon
1 juice of 1 orange
1/4 tsp salt
1/3 cup vegetable oil


Directions

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.

"Sundays at Moosewood Restaurant Cookbook"


Servings: 6 servings

 

 

Abidjan Cabbage Salad Recipe brought to you by Recipe Ideas


Categories: Cabbage; Salad; Vegetable


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Later on, in The time of the romans around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were divided into starters, main meal and desserts, a very modern way of dining. This early Roman chef describes how the ancient cooks were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and parsley.

For the decades that followed, the families of Europe strove to lay on the most exotic meals, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the 19th century that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes to help cooks of their time.

By the advent of the twentieth century, recipe books were starting to become popular as a result of better eduction, people having increased leisure time and having more disposable income.

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We hope you enjoy this Abidjan Cabbage Salad recipe.

 


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