Tasty and versatile
Open the fridges in ten Swedish homes, picked at random, and I guarantee you will find a jar of this salad in at least five of them. Incredibly versatile it can be altered in so many ways that using the base and adding ingredients, you have a different salad every day of the week.
This recipe contains sugar, but the dressing can easily be made without it to suit those on diets which stay away from that.
Week salad
This is a recipe for a base salad, which obviously be eaten as it is but you can also add a multitude of ingredients for variation during the week. Just grab the amount you need, then add to it and leave the rest in the fridge.It's called week salad since it lasts a minimum of a week in an airtight container in the fridge, but some claim it lasts much longer than that. In our house, however, it's always finished long before it's got a chance to go off.
Ingredients
- 1 kg cabbage schredded or finely cut
- 450 g carrot grated
- 150 g leeks finely chopped
- 2 peppers red yellow or one of each sliced
- 150 ml applecider vinegar
- 50 ml rapeseed oil
- 50 ml olive oil
- 1 tsp onion powder
- 1 tbsp sugar optional
- salt and freshly gound black pepper to taste
Instructions
- Finely cut, grate and shred the vegetables. Use a food processor or mandolin to make the job easier, but obviously you can cut everything by hand. Put all the vegetables in a large bowl.
- Put all the other ingredients in a saucepan and briefly bring to the boil. Pour the dressing over the vegetables and mix well. Season with salt and pepper to taste.
- Store cold in an airtight container at least a couple of hours, preferably a day or more before serving. The longer it stands, the more flavour it will get. Stir daily.
Notes
Suggestions for variations
- Oregano and basil
- Apple slices and chopped walnuts
- Make a slaw using yoghurt and mayo