SUNSHINE COLESLAW

In the format most commonly used by our Common Tables groups, one of the guests brings a salad, one brings an appetizer and one brings a desert. The idea being to spread out the workload a bit and free up the host/hostess for more active participation in the evening's conversation. With that idea in mind, this week we offer a recipe for a salad which is easy to put together and which travels well:

SUNSHINE COLESLAW:

Sunshine Coleslaw travels well. In the quantities listed, it can make an interesting and unusual contribution to a Common Tables gathering. Just be sure to wait until the last minute to add the dressing – otherwise the red cabbage and cranberries will turn the whole salad an unattractive sort of pink color.

Yield: 12 Servings

Salad
2 - 16 ounce pkgs coleslaw mix
2 Granny Smith, or other tart apples, cored, peeled and diced
1 cup dried cranberries
½ cup chopped pecans

Sunshine Dressing
1 - 12 ounce can frozen orange juice concentrate, thawed
¼ cup cider vinegar
¼ cup vegetable oil
2 Tablespoons orange blossom honey
1 teaspoon celery seeds

For the Salad, combine the coleslaw mix, apples, cranberries, and pecans in a large bowl. Toss to mix evenly.

For the Sunshine Dressing, combine the orange juice concentrate, cider vinegar, vegetable oil, honey, and celery seeds in a “shaker jar”*. Shake vigorously until well mixed.

Just before serving: Pour dressing over salad mixture and toss until coated evenly. Serve immediately.

* For these purposes, a “shaker jar” is any jar which has a tight fitting lid and which is large enough to hold the dressing ingredients.