This is for a weekday meal—simple broiled salmon and a half baked roll, so I usually do not go to all the effort that I put into my Sunday feasts. However, that does not mean that it should not taste good. “Quick” does not necessarily mean “bad.”
For the most part I try to make may own dressing for salads. However, I have not been able to replicate the flavor of Hidden Valley Ranch Coleslaw dressing. My mother used to make it with a packet of their seasoning, so it simply tastes “right” to me.
Karl’s Three Cabbage Coleslaw
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1 cup Savoy cabbage, shredded
1 large white heirloom carrot, grated
1. Shred the cabbages finely and place them in a bowl.
Tip: Cut the cabbage into wedges and, starting at the thick end, cut slices as thinly as you can or use a mandoline.
2. Peel and coarsely grate the carrot and add it to the bowl.
3. Toast the pine nuts, until fragrant, over medium heat.
Tip: Let them cool before adding them to the bowl.
4. Add the currents and dressing.
5. Toss well to mix and coat.
6. Let the salad meld, tossing occasionally, for 15-30 minutes.
7. Serve at room temperature.