Salads
Rødkålssalat (Danish Red Cabbage Salad)
The Quirky Foodster Team
Ingredients
- 1/2 head red cabbage, finely shredded
- 1 tbsp (15 g) salt
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 g) sugar
- 2 tbsp (30 ml) neutral oil
- 1 apple, julienned
- 1 tbsp fresh parsley, chopped
Method
- Toss the shredded cabbage with salt in a large bowl and let it sit for 20 minutes to soften.
- Rinse the cabbage briefly and squeeze out excess liquid, then pat dry.
- Whisk together the vinegar, sugar and oil to make a dressing.
- Toss the cabbage and julienned apple with the dressing until evenly coated.
- Sprinkle with chopped parsley just before serving.
Introduction: A crisp, tangy counterpart to the sweeter braised rødkål served at Christmas, this raw shredded red cabbage salad brings colour and acidity to everyday Danish meals, especially alongside frikadeller or roast pork.
Cultural Background: A crisp, tangy counterpart to the sweeter braised rødkål served at Christmas, this raw shredded red cabbage salad brings colour and acidity to everyday Danish meals, especially alongside frikadeller or roast pork.
Tips: Let the salad rest for 30 minutes after dressing so the flavours meld. Use a mandoline for the finest, most even cabbage shreds.
Variations: Add a handful of toasted walnuts for crunch. A pinch of caraway seeds nods to the flavour of Danish rye bread. Naturally vegan as written; no adaptation needed.
Storage: Refrigerate in an airtight container for up to 3 days; flavour improves after a day.
Reheating: Not applicable — served cold.
Nutrition: Approx. 90 kcal, 1g protein, 4g fat, 13g carbohydrates per serving.
FAQs
Q: Why salt the cabbage first?
A: Salting draws out excess moisture and softens the cabbage's raw crunch just enough to make it pleasant to eat.
Q: Can I make this the day before a dinner party?
A: Yes, it holds well overnight and the flavours actually deepen.
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