Coarse winter/fall salad

This is my take on a lovely coarse winter/fall salad - I always make this whenever I have fresh leftover cabbage from making cabbage cooked in white sauce which also is a favourite of mine...

This salad goes great along side which ever kind of meat you prefer - I like it with Danish meatballs, fried or grilled chicken or even fish cakes and it's a great way of getting the fibres you need. It's low fat and really easy to make - so just get cooking (chopping) people...

Coarse winter/fall salad with cabbage and carrot (6 servings)

1/4 of a cabbage 

4-6 medium sized carrots

150 grams raisins

75 grams hazelnuts or walnuts

Start by rinsing the cabbage and removing the first two layers of leaves. Then chop the cabbage thinly and put them the strips into a bowl.

Next you rinse, peel and coarsely grate the carrots and mix it in with the cabbage. Add in the raisins.

Chop the nuts as coarsely as you like and mix them in with the rest of the salad. Give it a good toss and viola in just a matter of minutes you have a well tasting coarse salad.

Sorry for the missing picture - I'll be sure to add one the next time I make this fabulous salad...

Bon appetit...

Waldorf salad

The Waldorf salad is really a seasonal salad for me because it's traditional to serve along side some Danish Christmas dinners. I could eat it all year and I really love it but somehow I manage to forget about it for a while and usually it pops right back into my mind again when Christmas starts knocking.

This year has been no exception and it was only because I had apples in my fruit basket I thought of making it for my family gathering this weekend. Sadly I forgot to take pictures and had to borrow this one from another website. I hope you'll like this salad as much as I do and maybe it'll become one of your traditional Christmas side dishes...

Picture borrowed from: Den store danske

Waldorf salad (8 servings)

6 apples (your favourite kind with a slightly acidic taste to them)

500 grams seedless grapes (blue or green which ever you prefer)

150 grams walnuts (save some of the whole ones for decoration)

500 ml sour cream

2-3 stalks of celery or 1/4 - ½ teaspoon of celery salt (I use the celery salt)

If you want to use fresh celery then skip ahead and start from number 2. 

1. Start by preparing the dressing for the salad: Pour the sour cream into a bowl and mix in 1/4 teaspoon celery salt to begin with. Let it sit for about 5-6 minutes and have a taste. It has to taste of celery but not too salty. If your up for more taste of celery then add in the remaining 1/4 teaspoon. Just be careful - I season this 3 or 4 times before I have a flavour that I'm satisfied with, so go slow and add in the celery salt little by little.

 

2. Cut the grapes into halves and cube the celery (if you haven't used the salt instead). Put them into a large bowl and give the apples a good wash. Cube the apples and add them into the bowl.

3. Chop the walnuts coarsely and put them in with the rest of the salad.

4. Pour the dressing/sour-cream into the bowl as well and mix it all together so that the dressing/sour-cream covers it all. 

And that's that - let the salad rest in the fridge for a couple of hours or make it the day before (it only gets better!) and serve it along side a good roast, beefsteak, roast duck, goose or even turkey.

Bon appetit...