Jan 13, 2008
Perfect potluck dish for traveling! Here's how: make the dressing at home, let it cool and pour into a leakproof container, and seal the container in a ziplock bag. Gladlocks will leak! Toast the crunchies on the stovetop (in REAL butter, never the stuff in the tub!) and put crunchies in a container or quart-size ziplock bag. When you toast the nuts in real butter (not margarine), as the butter browns, the nuts become a little bit salty, and they offset the sweetness of the dressing. Do NOT use the seasoning packet; too much unhealthy sodium and MSG. Throw it away, it was only twenty cents and you're doing your body a favor. Nuts are heart- healthy; we prefer a mixture of pine nuts, sunflower seeds and sliced almonds because they look better and add texture. Use your nicest large bowl and tongs, and use the pre-shredded bag-o-cabbage to save time. When you arrive at your destination, put the cabbage in the bowl. As people line up to eat, add the dressing, a can of drained mandarin oranges, 1/2 cup of dried cranberries (Craisins), and the crunchies. Stir well to coat everything, but don't add the dressing too early or it gets soggy. This salad does not do well as a leftover. Thanks for the post!
—Johanna WISHES she were a
