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ture over vegetables; toss well. Chill overnight. Yield: 4 to 6 servings. Carrot-raisin salad 3 cups shredded carrots 1/2 cup flaked coconut 1/2 cup raisins 1/3 cup salad dressing or mayonnaise
1/4 cup pineapple juice 1/3 cup salted peanuts (optional) Lettuce leaves Combine all ingredients except lettuce; stir well. Cover and chill for 2 to 3 hours. Serve on lettuce leaves. Yield: 6 servings. Skillet cabbage 2/3 cup chopped onion 1 clove garlic, minced 1 1/2 teaspoons grated fresh ginger
2 tablespoons butter or margarine, melted 4 cups coarsley shredded cabbage
1/2 cup coarsley grated carrot 2 teaspoons soy sauce 1/4 teaspoon freshly ground pepper
1/8 teaspoon paprika Saute onion, garlic and ginger in butter in a large skillet 2 minutes. Add cabbage and carrot; stir-fry over medium heat about 5 minutes or until vegetables are crisp-tender.
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