Salad:
16oz Shredded red/purple cabbage (1 medium head)
1/3C green onions (2 onions)
3 medium carrots, grated
1/4C pine nuts
11oz. can of mandarin oranges, drained, juice reserved
1 handfull dried cranberries (can be sweetened)
1 handfull blueberries (can be sweetened)

Dressing:
1/2C vegetable oil
4Tbsp brown sugar
3Tbsp white wine vinegar or chapmagne vinegar
1Tbsp reserved mandarin orange juice from can
2tsp garlic powder
1 parve boullion cube (chicken or veggie flavor), crushed

For the cheapest version, get the head of cabbage yourself and choppity-chop it up. Slice the onions up and add to the cabbage. I suggest using a tupperware-type container in which one may toss the salad well.

Grate the carrots using a box grater or similar. Add these, the pinenuts and drained mandarin oranges to the container. Add the dried berries on top of these. I like the salad with both the cranberries and the blueberries, but taste-tests confirm that my friends prefer it better with just the blueberries. Do whatever you want - you're the cook, and no matter what, people will eat it. Because you will force them. Plus, it's good.

Now let's put together the dressing. Add all of the dressing ingredients to a cruet or a jar. You're going to shake this rather violently, so make sure the container has a tight-fitting lid. To crush the boullion, put the cube into a ziplock baggie and pound the heck out of it with the flat side of a meat mallet. Make sure the rest of the boullion cubes see you do this. Expect some whispering in the pantry later.

Shake the dressing until well-combined. Make sure it doesn't have time to seperate before you pour it. Like so:

Pour it over the salad. Put the top on the container and twirl-toss the whole thing. Then put the dizzy salad into the fridge for at least an hour, up to overnight. It could probably sit longer than that, but after a while, the purple from the cabbage soaks into everything else, and ends up making the salad look like something from Willy Wonka's factory.

Serve to your friends and watch them eat it up very quickly. Make sure you get some yourself. This will keep int the fridge for about a week, as long as your GI can control the amount of cabbage-induced issues you may or may not experience.