CONTEST SALADS: Margarita, Apple, Cranberry, Nut Slaw

MARGARITA, APPLE, CRANBERRY, NUT COLESLAW
An original recipe by BumbleBeeBoogie

*9 cups thinly sliced Napa cabbage (about 1-1/2 pounds
*3 cups thinly sliced red cabbage (reserve a few leaves for garnishing)
2/3 cup dried cranberries
2 large Granny Smith apples, cored and chopped into 1/2 cubes
3 scallions (green onions), sliced white parts and chopped green parts
1/3 cup coarsely chopped walnuts or pecans

In a large bowl, toss together the green and red cabbages, cranberries, apples, scallions and nuts.

Dressing:

3/4 cup frozen margarita mix, thawed
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1/4 cup salad oil
3/4 teaspoon celery seed
1/4 teaspoon salt
freshly ground black pepper, to taste

In a small bowl, whisk together the ingredients. Pour over the cabbage mixture and toss well to coat. Cover and refrigerate for at least 2 hours or over night to marinate.

Line a salad bowl with the red cabbage leaves and fill with the coleslaw. Serves 10 to 12.

*NOTE: If you are in a rush, you may use packaged shredded cabbage mixtures; a 16-ounce package yields about 10 cups.