This used to be a favorite dish of some of DD's vegan friends.

CURRIED CABBAGE, LEMON, AND RICE SALAD Â 4 to 6 servings

Salad:
3 cups finely shredded cabbage
1 1/2 cups cooked, cooled brown rice
2 scallions, thinly sliced
1/3 cup minced sweet red peppers
1/4 cup cooked fresh or thawed frozen peas
2 Tbs. minced fresh parsley

Dressing:
2 Tbs. lemon juice
1/2 tsp. curry powder
1/8 tsp. ground ginger
1/8 tsp. ground cinnamon
pinch of cayenne pepper
1/4 cup corn oil

Mix all salad ingredients in a large bowl. In a small bowl, whisk together all dressing ingredients except oil until thoroughly combined. Slowly whisk in the oil. Pour dressing over cabbage mixture and toss well. Chill thoroughly.