European
Sweden - Side Dishes
Kålsallad (Nordic Cabbage Slaw)
Chef's Menu Description
Crisp and tangy Scandinavian cabbage salad with toasted caraway seeds, grated heritage carrot, apple cider vinegar, and cold-pressed rapeseed oil.
Ingredients
- • 500g green or pointed white cabbage, thinly shaved
- • 1 large carrot, coarsely grated
- • 3 tbsp cold-pressed Swedish rapeseed oil (rapsolja)
- • 2 tbsp apple cider vinegar
- • 1 tsp whole caraway seeds, lightly crushed and toasted
- • 1 tsp sugar or honey
- • 1 tsp fine sea salt and cracked pepper
Preparation Steps
1
Phase 1
Combine shredded cabbage and grated carrot in a bowl. Sprinkle with salt and massage for 1 minute to break down crunchiness.
2
Phase 2
Toast caraway seeds in a dry skillet over medium heat for 60 seconds until aromatic, then crush lightly with a mortar and pestle.
3
Phase 3
Whisk rapeseed oil, cider vinegar, toasted caraway, and honey together until smoothly emulsified.
4
Phase 4
Pour over the cabbage, toss thoroughly, and let rest for 30 minutes at room temperature before serving.