Tropical Cabbage Slaw

• 1 (8 1/4 ounce) can crushed pineapple in syrup
• 4 cups chopped cabbage
• 1 medium red apple, cored and chunked
• 1 cup shredded carrot
• 1 cup sliced celery
• 1/2 cup chopped green onion
• 1/2 cup toasted pecans (optional)
• Dressing
• 1 egg yolk
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery salt
• 1/2 teaspoon Worcestershire sauce
• 1 dash cayenne pepper
• 1/2 cup vegetable oil

1. Drain pineapple, reserving 1/4 cup syrup.
2. Combine crushed pineapple, cabbage, carrots, celery, pecans, apples and onions with reserved syrup, set aside.
3. In a blender combine egg yolk, lemon juice, mustard, celery salt, Worcestershire and cayenne. With blender on low setting add oil slowly until thickened. It is best to add oil a few drops at a time.
4. Toss salad mixture with dressing. Cover; refrigerate at least 1 hour.

pineapple, cabbage, red apple, carrot, celery, green onion, pecans, dressing, egg yolk, lemon juice, mustard, celery salt, worcestershire sauce, cayenne pepper, vegetable oil

Taken from www.food.com/recipe/tropical-cabbage-slaw-243365 (may not work)