Dinner: Salads

Wintersalad
Kidney bean salad (vegan)
Kidney bean salad (not-vegan)
White cabbage salad
White cabbage salad with dates
Red cabbage salad with apple
Chicory salad
Salad of green beans and tomato
Pasta – tahini – avocado - salad

Wintersalad

In winter it is often more difficult to find (cheap) vegetables for salads. Here is a good, fresh, juicy wintersalad.

carrot, pumpkin (SV pumpa, SF kurpitsa), root celery, apple, raisin

roasted sunflower seeds, roasted pumpkin seeds, roasted sesame seeds

Take 1/4 quantity of carrots, 1/4 quantity of pumpkin, 1/4 quantity of root celery, 1/8 quantity of sweet apple and 1/8 quantity of raisin.
The carrots, pumpkin root celery and apple should be grated. Soak the raisins for 15-30 minutes. Mix all the ingredients. Roast the optional seeds without oil (they are oily enough themselves) and mix with the salad.
No oils, vinegars or herbs are needed.

Kidney bean salad (vegan)

red kidney beans, (herb or fruit) vinegar, black pepper, dill (parsley)

Soak the kidney beans overnight and change the soaking water 2 or 3 times in between (reason see chapter on dried peas and beans).
Boil the kidney beans in lightly salted water until done. This might take 1-2 hours. Throw out the boiling water and rinse the beans as much as possible. This might help them to cool down.
When the beans are cold, add the vinegar and the pepper, dill (and parsley) and mix.

Kidney bean salad (not-vegan)

red kidney beans, (herb or fruit) vinegar, black pepper, dill, natural yoghurt, (herbal) salt

parsley, eggs, soya sauce

First steps are the same as in the vegan version.
If you use eggs, they should also be hard boiled. When the eggs are boiled, peel them and squash them with a fork. Mix the beans with the eggs, yoghurt, vinegar, salt and pepper, dill and parsley.
You can replace some of the salt by soya sauce.

White cabbage salad

white cabbage, vinegar, black pepper, (herbal) salt

Cut the cabbage in very fine slices, add the vinegar and some black pepper. The (herbal) salt is optional and if used should be used very sparsely.

White cabbage salad with dates

1 white cabbage, 1 clove of garlic, 1 onion, olive oil, 3 eating spoons of (white wine) vinegar, 2 eating spoons of liquid honey, cinnamon, 1 tea-spoon of ginger-powder, 1 tea-spoon of cardamom, cayenne pepper, salt, 10 – 20 dates (SV dadel, SF taatelkit)
Measures for 10 portions

1/4 litre of sour cream

Make a marinade with the garlic, olive oil, vinegar, honey, cinnamon, ginger, cardamom and cayenne pepper and optionally the sour cream. If you don't use any sour cream, you can use some more vinegar and oil.
Meanwhile cut the cabbage and the onion in very small slices and leave in this marinade standing for at least 1 hour. Just before serving add the dates without stones and cut into little pieces.

Red cabbage salad with apple

red cabbage, sweet apples, vinegar, black pepper, (herbal) salt

gomasio (= roasted sesame seeds)

Cut the cabbage into very small pieces and cut the apples into cubes.
Mix, add some vinegar, a little bit of pepper and salt.
If you make this salad too long in advance you run the risk that the pieces of apple will get brownish.
The gomasio can be added in the end.

Chicory salad

chicory (SV endiv, SF sikuri), mustard (SV senap, SF sinappi), olive oil

apple

Cut out the central pin (the centre where it was attached to the root), because this is the most bitter part. Cut the chicory in small pieces.
Whip some olive oil with the mustard until it becomes a homogenous mixture and pour it over the chicory.
You could cut apple into small pieced and mix. The sour-spiciness of the mustard, the light bitterness of the chicory and the sweetness of apple mix wonderfully.

Salad of green beans and tomato

1 kg of green beans (SV brytböna), 1/2 kg of tomatoes, 5 cloves of garlic, balsamico-vinegar, olive-oil, pepper, salt, (fresh) basil.
Measures for 15 portions

Cut the garlic very fine, mix with the oil, balsamico, salt and pepper and leave standing for a while.
Clean the beans and boil them for a few minutes (until there almost ready), let them cool off.
Meanwhile cut the tomatoes, mix with the cooled off beans and the garlic-oil-…-mixture.
Tear the basil leaves into tiny pieces and add just before the serving.

Pasta – tahini – avocado - salad

1/2 kg boiled pasta, 2 eating spoons tahini, 1 paprika, 2-3 oranges, 2-3 avocados, black pepper (oil)
Measures per 10-12 portions

4 eating spoons mayonnaise, 2-3 handfulls of broccoli (SF parsakaali), sunflower seeds / pumpkin seeds

A wonderful solution to get rid of 1 day old pasta.

Mix the tahini with the mayonnaise or the oil until it becomes an oily homogenous mixture. Cut the paprika and the orange in pieces (don't lose the orange juice).
Mix the pasta with the tahini mixture, the orange and the paprika (and broccoli).
Just before serving, clean the avocado, cut into cubes and add some pepper. Then mix with the rest.
Pour over some seeds.
If the avocado is prepared too early, it will get brownish