Susie Dworkin Weiss prepares this slaw recipe hours ahead of the meal for a colorful, sweet and tart salad dish.
small head of red cabbage, shredded
⅓ cup chopped scallions
⅓ cup sunflower seeds
3 cups shredded carrots
11-oz. can of mandarin oranges
handful of dried cranberries
4 tablespoons of brown sugar (can substitute equivalent of sugar substitute)
½ teaspoon ground black pepper
4 tablespoons of red wine vinegar
1 tablespoon reserved mandarin orange liquid
½ cup vegetable oil
1 teaspoon chicken consommé powder
½ teaspoon garlic powder
Put the cabbage, etc., into a large plastic bag and set aside. In cruet or jar, mix the dressing and shake thoroughly. Pour on slaw and let the flavor seep in for at least an hour.