Coleslaw (was "West African Crunchy Cabbage Salad")

   Salad Ingredients

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


   Make the mayonnaise first. No need to rinse Cuisinart before grating the
   cabbage. Combine the salad ingredients in the dressing bowl and toss. Remove
   to a storage container and chill before serving -- the flavor improves with
   time.


   Coleslaw Dressing

   1-1¼ cups mayonnaise (recipe below) [OR 1/2 cup mayo and 1/2 cup sour cream]
   1 tablespoon vinegar or lemon juice
   1/4 tsp sugar
   1/2 tsp salt
   1/4 tsp celery seed


   Mayonnaise

   1 large egg or 2 yolks (NOTE: older eggs are better)
   1 tablespoon corn or canola oil to start
   1 tablespoon Dijon mustard
   pinch salt
   1 tablespoon vinegar or fresh-squeezed lemon juice
   1/4 cup corn or canola oil
   1 cup corn or canola oil

   Insert the metal blade and put the egg, a tablespoon of oil, lemon juice or
   vinegar, mustard, and salt in the Cuisinart's work bowl. Process for 60
   seconds. While the machine is running, pour 1/4 cup oil into the small
   pusher. When it has finished drizzling through the hole in the bottom, remove
   the pusher from the feed tube and gradually add the remaining oil while the
   machine continues to run. The mayonnaise will thicken as the oil is added.

   Alternate method: Don't use the pusher for any of the oil. Just pour the oil
   in a slow steady stream into the feed tube.

   Makes about 1½ cups

   If also making tartar sauce, use 1/2 cup of the mayo for the coleslaw, and
   the remaining cup for the tartar sauce.