I have been doing a lot of Christmas cooking lately, so I have had very little time to blog about cooking. Earlier this week we had sausages and latkes for dinner. Coleslaw goes well with this meal, but I did not have enough of any one cabbage to make it.
I did have two left over bits of both red and green cabbage, some left over heirloom carrots and some red onion. Unless I wanted to run out to the store I am left with what I have. Necessity is a mother, as they say. One day I may develop my own coleslaw dressing, but I have yet to match Kraft’s for tasting “right.”
Karl’s Colorful Coleslaw
¼ head of green cabbage
¼ head of red cabbage
3 small heirloom carrots
¼ cup red onion
¼ cup pine nuts
¼ cup Zante currents
½ cup Kraft Coleslaw dressing
1. Shred the cabbages finely and place it in a bowl.
Tip: Cut the cabbage into wedges and, starting at the thick end, cut slices as thinly as you can.
2. Peel and coarsely grate the carrots and add them to the bowl.
3. Thinly slice the red onion and add it to the bowl.
4. Toast the pine nuts, until fragrant, over medium heat. Cool and add to the bowl.
5. Add the currents and dressing. Toss to mix and coat.
6. Let the salad meld, tossing occasionally, for at least half an hour.
7. Serve at room temperature.
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