Category: Salad

Beetroot & Apple Salad

  • Yesterday one of my friends came round with freshly picked beetroots from her allotment.
  • I quickly boiled these and used some of them to make a very simple salad.

Ingredients

  • 3 boiled beetroots
  • 3 eating apples such as Braeburn
  • Juice of 1 lemon
  • Salt & Pepper

Method

  • Grate the beetroots using a coarse grater.
  • Peel and core the apples.
  • Grate the apples using a coarse grater.
  • Mix the beetroots and apples together.
  • Pour the lemon juice over them and mix together.
  • Season to taste

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Cabbage Carrot & Pear Salad

  • This is a variation on my usual cabbage salad.
  • Mayonnaise is not used just lemon juice as a dressing. 
  • Rather than apples I used pears for this salad.
  • Conference pears or other hard pears are good for this.
  • The pears need to be ripe but not too “mushy”.
  • I would peel the pears as the skins are often very tough.

Ingredients

  • ½ head of white cabbage
  • 3-4 hard pears
  • 2 carrots
  • Juice of 1 lemon
  • *
  • Chopped flat leafed parsley or chives to serve

Method

  • Shred the cabbage into fine shreds.
  • Peel the pears and then coarse grate them.
  • Coarse grate the carrots.
  • Mix them all together.
  • Pour the lemon juice over them and mix.
  • Sprinkle with flat leaved parsley or chives.

Carrot & Sultana Salad

I usually use carrots to make a salad with apples but today I had lots of carrots and no apples so found a different salad to make.

Ingredients

  • 5 carrots
  • 80g sultanas
  • Zest and juice of 1 orange

Method

  • Grate the carrots using a coarse grater.
  • Mix with the sultanas.
  • Mix with the orange zest and juice.

This is best made around 30 minutes before it is needed.

Red Cabbage Salad

This recipe was inspired by the ones I wrote up in Red on Red! after looking at the ingredients that were in my fridge and cupboards.

Ingredients

  • ½ red cabbage
  • 4-5 carrots
  • 1 onion
  • 1-2 apples
  • *
  • Juice of 2 limes
  • 1-2 tablespoons of runny honey

Method

  • Grate or finely shred and chop the red cabbage.
  • Peel and coarse grate the carrots.
  • Finely chop the onion.
  • Finely chop the apple.
  • Mix all the ingredients together.
  • *
  • Mix the lime juice and honey together.
  • Mix the dressing over the salad.

Tastes good straight away and even better after a few hours.

Ukrainian Salad

  • I bought this jar of salad from my Polish shop.
  • It is Sałatka ukraińska – Ukrainian salad.
  • It was very good.
  • Good to have in as a standby.
  • I wanted to make a similar salad.
  • I looked this up and could not find a recipe similar with beetroots.
  • I noted down the ingredients written on the label.
  • Vinegar and sugar were used in the jar – I used lemon juice and honey.
  • The salad will come out differently each time if you change the proportions of the vegetables.

Ingredients

  • 3 medium boiled beetroots
  • 1 onion
  • ½ a small white cabbage or sweetheart cabbage
  • 1 large or 2 medium carrots
  • 1 red pepper
  • Juice from 2 lemons
  • 2 tablespoons of runny – honey 
  • Salt & pepper to taste

Method

  • Grate the beetroots using a coarse grater.
  • Chop the onion into fine pieces.
  • Shred the cabbage into fine strands.
  • Grate the carrot using a coarse grater
  • Chop the pepper into small pieces.
  • Mix all the vegetables together.
  • Mix the lemon juice and honey.
  • Mix the dressing with the vegetables
  • Season to taste.

Note

  • Tastes good straight away but can be kept in the fridge for several days as well.

    Carrot Leek & Apple Salad

    I was sorting out my recipe box notes and cuttings when I came across this recipe from one of my cousins in Białystok for a salad made from carrots, leeks and apples.

    I had not noted down whether the leeks were just sliced or if they were blanched as well so I tried both ways and both salads were super.

    Ingredients

    • 2-3 carrots
    • 1 leek
    • 1- 2 eating apples – Braeburns are good
    • Juice of a lemon
    • 2-3 tablespoons of Mayonnaise
    • Salt & pepper to taste

    Method – 1

    • Grate the carrots using a coarse grater.
    • Thinly slice the leeks and cut the rings into halve or quarters.
    • Core the apple and chop into small chunks.
    • Pore the lemon juice over the salad.
    • Add the mayonnaise and mix well.
    • Salt and pepper to taste.

     

    Method – 2

    • As above except for the leeks.
    • Put the cut leeks into hot water and simmer for a few minutes.
    • Allow the leeks to cool.
    • Drain the leeks and pat dry with kitchen roll or a clean tea towel.
    • Mix all the ingredients together.

    Fruity Cabbage Salad

    Here is a salad made with one of Poland’s favourite vegetables – cabbage.

    It is a more fruity variation of a cabbage & orange salad I posted over three years ago!

    Ingredients

    • A small white cabbage or sweetheart cabbage
    • 2 oranges
    • 3 eating apples – red skinned for colour contrast.
    • 1 tin of  pineapples
    • 80g raisins or sultanas
    • A pinch of salt & pepper to taste
    • *
    • Dressing – Mayonnaise & pineapple juice

    Method

    • Peel the oranges removing all the pith.
    • Cut them into slices, separate the segments and then chop these into small pieces.
    • Finely shred and chop the cabbage

    • Core the apples and chop them into small pieces.
    • Drain the pineapples from the juice.
    • Chop the pineapples into small pieces.
    • Mix the cabbage and fruits together.
    • Mix mayonnaise and some pineapple juice together to make a thin dressing.
    • Add the dressing and mix everything well together.
    • You can add salt and pepper here if desired.

    Served here in my mother’s vintage glass bowl.

    I tend to make this salad a while before it is needed as with the magic of osmosis – raisins become plumped up with the juice from the oranges and pineapple. The dressing becomes sweet from the sugars in the raisins.

    This salad goes well with roast dinners, cold smoked meats and Polish style sausages.

    Another Pasta Salad

    • When I am cooking some pasta for a meal,  I often do a bit more so I have some left to make a pasta salad the next day.
    • Small shapes are the best or you can chop larger or longer pieces up.
    • Try not to over cook the pasta.
    • Mayonnaise or mayonnaise based dressing  are best with these salads.
    • Cooked vegetables work well with pasta salads and also tinned or bottled vegetables and so this is a good store cupboard dish.

    Ingredients

    • 400 – 500g cold cooked pasta.
    • 1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
    • 150g of cooked frozen peas
    • 150g of cooked whole green beans – chopped.
    • 1-2 tablespoons of full fat mayonnaise
    • *
    • Salt & ground back pepper to taste

    Method

    • Mix together the pasta and cooked vegetables.
    • Mix in the mayonnaise.
    • Season to taste.

    Cabbage & Gherkin Salad

    I had half a sweetheart cabbage left after a meal and not much else in the fridge.

    I put together the ingredients I had and got a delicious new salad.

    Use red onions if you can as these give a good colour contrast.

    Ingredients

    • ½ a sweetheart cabbage
    • 4-5 medium sized gherkins
    • 2 small red onions
    • 3 tablespoons of gherkins liquid from the jar
    • 2-3 tablespoons of full-fat mayonnaise
    • Salt & pepper

    Method

    • Cut the cabbage into fine shreds.
    • Cut the gherkins into round slices.
    • Chop the onions into small pieces.
    • Mix the chopped ingredients with the gherkin liquid and the mayonnaise.
    • Season with salt and pepper.

     

     

    Carrot, Leek & Apple Salad

    As well as any cookery books and magazines, I have notes and cuttings  from various sources.  Ever so often I look through these for inspiration and think “Yes, I must try that!”.

    Here is a recipe for a salad that I jotted down when visiting one of my cousins in Białystok.

    Ingredients

    • 2 large carrots – coarse grated
    • 2 leeks cut into fine slices
    • 2 eating apples – cored and rough chopped
    • Juice of half a lemon
    • 2 -3 tablespoons of full fat mayonnaise
    • Chopped chives to serve

      Method

    • Mix everything together apart from the chives.
    • Put into a serving dish
    • Sprinkle the chives on top and serve.

    Served in Royal Doulton – Carnation – 1982 – 1998