Food & baking, Hobbies, lifestyle

Hello reader!

I’ve noticed that the majority of readers on this blog are from other countries than Sweden. I wonder, when you go to a pizza place in your country… Is there a thing called pizza salad there? (Mostly made from white cabbage and some vinegar+oil.)

Anyway, it’s a very common thing in Sweden. When you buy pizza, you also get a small plastic jar with some pizza salad. Today I thought I’d share a recipe for something similar, but even better! It’s also very tasty with most savoury dishes; it doesn’t have to be paired with pizza.

Important note: In the pictures I’ve used yellow bell pepper. Simply because the grocery store was out of Swedish/European red ones, and we try to buy as locally as possible. However, I do recommend red bell peppers if possible; it’s tastier that way. (Can’t wait to grow our own in the future!)

Ingredients

200 grams of red bell pepper

200 grams of carrots

500 grams of white cabbage

~150 grams of red onion if you want (I can’t eat raw onions right now, so I’m avoiding it)

0.75 decilitre of white wine vinegar

0.5 decilitre of a neutral cooking oil (I use rapeseed oil)

3 tablespoons of sugar (I know, it sounds strange. But it will be tasty, I promise!)

2 teaspoons of salt

0.5 teaspoon of black pepper (or according to taste)

Let’s start!

Shred the white cabbage, bell pepper, and carrots. If you have an onion, chop it up into pieces you find suitable. Mix it all in a big bowl.

Mix the oil, white wine vinegar, sugar, salt, and black pepper in a small saucepan. Heat it up on the stove until it starts to boil, then take it off the stove immediately. You just want the sugar and salt to dissolve. Watch your nose, because if the steam hits it in any way possible, you will get quite a kick from the vinegar… Ask me how I know. 😉

Pour the hot liquid over the vegetables. Mix properly, cover it up and put it in the fridge.

After a couple of hours, you can mix it again to make sure that all the veggies are covered in the liquid.

And now: enjoy the salad! If it’s made according to this recipe, it’s supposed to stay fresh for about 2-3 weeks thanks to the sugar and vinegar. I don’t know for sure though, since we always devour it within one week max. It’s simply too delicious!

You can use less sugar if you want it to feel healthier, but the flavor (and probably durability) is heavily affected by it. The sugar adds a really nice sweetness that I appreciate. I’ve tried going for 1.5-2 tablespoons instead of 3, but went back to the original recipe pretty promptly. Maybe one could try using honey instead, but I can’t tell you if that works or not.

Just consider this a salad that you eat because it’s tasty and has a lot of vitamins. 🙂

A recommended dish to use this salad in is halloumi wraps. Use tortillas, spread some kind of sauce or dressing on there (mayo or aioli are great options), add some of this salad and other veggies, top it off with some halloumi. Enjoy!

Let me know if you try this salad, and how you like it. Until next time!