This is a weekday meal of ham steak and frozen fries. I wanted something quick as a salad, but not boring. “Quick,” however, does not mean that it should be bad for you or not taste good.
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’s Coleslaw dressing. I believe may mother used one of their packets and then added things to it. It simply tastes “right” for coleslaw.
Karl’s Coleslaw with Pecans and Crystallized Ginger
½ head of cabbage
1 large heirloom white carrot
2 Tbs. crystallized ginger, minced
¼ cup pecan bits
¼ cup Zante currents
½ cup Hidden Valley Ranch Coleslaw dressing
1. Shred the cabbage 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 carrot and add it to the bowl.
3. Mince the crystallized ginger finely and set it aside.
Tip: If you add the ginger at the beginning of the melding period, its strong flavor will dominate the salad. By adding the ginger just before serving you get bursts of ginger flavor as you eat the salad.
4. Toast the pecan bits, until fragrant, over medium heat.
5. Cool and add them to the bowl.
6. Add the currents and dressing.
7. Toss to mix and coat.
8. Let the salad meld, tossing occasionally, for at least half an hour.
9. Fold in most of the ginger and transfer the salad to a serving bowl.
10. Garnish with the remaining crystallized ginger.
11. Serve slightly chilled.
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