This is a weekday meal of simple hamburgers, but I wanted a salad—rather than fries—to go with them. Jan really likes coleslaw. To make it interesting and different, I decided to add apples.
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 my mother used one of their packets and then added things to it. It simply tastes “right” to me for for coleslaw.
Karl’s Coleslaw with Apple and Pine Nuts
3 cups cabbage, finely shredded
1 large heirloom white carrot, finely shredded
1 Jazz apple (or some other similar sweet/tart apples)
¼ cup pine nuts
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 or use a mandoline.
2. Peel and coarsely grate the carrot and add it to the bowl.
3. Core, peel, and chop the apple into medium small bits.
4. Toast the pine nuts, until fragrant, over medium heat.
5. Cool and add them to the bowl.
6. Add the currents and dressing.
Tip: At this point the dressing may seem a bit under dressed. Do not be tempted to add more dressing.
7. Toss to mix and coat.
8. Let the salad meld, tossing occasionally, for at least half an hour.
Tip: As liquid is released by the vegetables, the dressing will thin out to coat all of the ingredients.
9. Serve slightly chilled.