Tag: Surówka

Red Cabbage Salad – 2

  • I recently got a recipe for red cabbage and carrot salad.
  • After following the instructions, I found all the ingredients were cut into pieces that were too large.
  • Also there was much too much onion in the mixture.
  • And I did not like the virgin olive oil in the dressing!
  • I looked at some of my earlier recipes for Red Cabbage Salad and Red Cabbage Salads.
  • I realised that here the ingredients were cut much smaller and the only difference now was the dressing used.
  • I had another go and this turned out much better.
  • *
  • In the end the difference from my earlier recipes was the ingredients in the dressing.

INGREDIENTS

  • 1/2 red cabbage
  • 2 large carrots
  • 2 eating apples
  • *
  • Dressing
  • 4 tablespoons of red wine vinegar
  • 2 tablespoons of runny honey
  • 1 tablespoon of made mustard (whole grain is good)

METHOD

  • Shred the cabbage and then cut the pieces into smaller pieces or
  • Grate the cabbage on a coarse grater.
  • Grate the carrots on a coarse grater.
  • Core the apples but do not peel.
  • Chop the apples into small pieces.
  • Mix everything together.
  • *
  • Mix the dressing ingredients together and use a little whisk to combine the ingredients into one.
  • *
  • Mix the ingredients with the dressing.

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.

    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

    Pepper & Apple Salad

    Here is a refreshing salad with a honey and yoghurt dressing for a sunny day.

    Ingredients

    • 1 red pepper
    • 1 yellow or orange pepper
    • 2 onions
    • 2 eating apples such as Braeburn
    • Juice of 1 lemon
    • *
    • 2 tablespoons of runny honey
    • 3 tablespoons of Greek style yoghurt
    • *
    • Flat-leaved parsley to garnish

    Method

    • Cut the peppers and remove the stalk and seeds.
    • Cut the peppers into very thin strips.
    • Slice the onions finely.
    • Put the lemon juice into a bowl.
    • Core the apples and cut into small chunks.
    • Place the apples into the lemon juice.
    • Mix the peppers, onions and apples together.
    • Put the salad into a serving dish.
    • *
    • Mix the honey and yoghurt together.
    • Put this mixture on top of the salad.
    • Garnish with chopped flat-leaved parsley.