The vegetables have to be cut very fine to achieve the unique taste of this colorful vegan Polish Potato Salad recipe. This dish is a fantastic start to a meal or a great side dish for vegetarian hamburgers or vegetarian sausages.
Warm Winter Salad is a vegan, gluten-free recipe and can be prepared quickly. On cold winter days, this colorful potpourri of vegetables is rich in antioxidants and vitamins.
A fresh and healthy salad to eat any day. Keeps well in the fridge for some days.
Serves: 2 – 4 people (two big or four small portions) Time: 15 min
300 g finely chopped white cabbage (1/4 of a small cabbage head)
150 g carrots grated (1-2 carrots)
1 small apple
1 small spring onion with greens (or any other onion)
herb salt to taste
pepper to taste
3 tablespoons vegan mayonnaise
Finely hop the cabbage in 5 cm strips. Coarsely grate the carrots. Cut the apple in small thin slices and finely cut the onion. Mix the cabbage and the carrots in a medium bowl and knead the mixture with your hands. Add the apple, onion, salt and pepper, and mix well. Add the mayonnaise and mix again. Add more salt and pepper if needed. If you would like to make homemade mayonnaise, you can find the recipe here.
The first crown shoots emerge with the coming of spring!
Here is a mixed salad of wild flowers and plants with orange slices and orange/mandarin sauce.
Collection of wild plants: Young leaves of dandelion, wild lamb’s lettuce, salad burnet (Sanguisorba minor), wild sorrel, ground ivy and ribwort plantain…
Fresh flowers of daisy, rosemary and calendula…
Wash and spin the wild plants and herbs. Peel the orange and remove the pith, then divide into segments. Add some lettuce and the first flowers of spring.
Peel orange and mandarin and blend together until you get a smooth sauce.
Then, it is ready! Enjoy springtime!
1 big avocado
lettuce rocket leaves
4-5 chopped walnut
1 teaspoon mustard seeds
5 tablespoons apple cider vinegar
1 teaspoon brown sugar
1 tablespoon extra virgin olive oil
Arrange leaves on a platter. Place ½ cm thick orange and avocado wedges. For the vinaigrette mix the nuts and the mustard, previously roasted in a pan, vinegar, brown sugar, olive oil and salt to taste. Sprinkle the salad with the vinaigrette and arrange rocket leaves for decoration on top.
1 cabbage head (2½ – 3 kg)
1 large carrot
5-7 bay leaves
1 teaspoon black pepper
1 teaspoon pimento
3-4 tablespoons sea salt
1 tablespoon sugar
Cut or grate the cabbage in fine stripes. Grate the carrots roughly. Mix cabbage, carrots and spices well without compressing. Choose a big glass or ceramic container and add a little of the mixture pressing it down with your fist in the glass. Continue to add more layers of the mixture and press each layer down well before adding the next. On the top and final layer add a weight that will press the center of the sauerkraut mixture down but still allows the liquid from the mixture to come up. Cover with a cloth and place in the window. Depending on the temperature the sauerkraut is ready in two to four days. The prepared sauerkraut can be kept in a glass container with air tight lid in the kitchen cupboard.
Serve as salad mixed with oil, fresh herbs and onion or eat as it is.