There comes a point at which you have to stop eating cake. It is a sad point, but one that is necessary and as we come into summer, now is the perfect time to switch from baking to salad eating. I can see me holding out for, hmn, let’s see, about a week!
On the plus side, I have plenty of tasty Polish salad recipes to encourage me (and hopefully you, too) to eat some healthy food. My first point of call is usually a Polish potato salad (you still get some carbs) with hard boiled egg, pickled cucumber (optional) and a bit of mayo. My second favourite is one called Surówka, literally meaning raw, and you can make it with lots of things. Grated cabbage (red and/or white) mixed with carrot, for example, is similar to coleslaw. My mum makes the best homemade coleslaw, replacing the raw onions with apple. Much better. Then there is a traditional Carrot and Apple salad (recipe below), which is even lovelier. You can add in a few sultanas and a squeeze or two of lemon juice and even a sprinkle of caraway seeds. I also have great recipes for a cucumber salad, with sour cream and dill to share, as well a Ruska Salata, or Russian Salad, made with lots of vegetables, adopted by the Poles. This salad is eaten by everyone, everywhere in Poland!
To make my Carrot and Apple Salad, I used the Russell Hobbs fine slicing disk on the Desire food processor that I am currently testing (and giving away a second one here) but, of course, you can grate your carrot and apple using a traditional grater, too. Extra calories expended! Sprinkle over a little feta cheese and you have a lovely lunch box or main salad. I have mine with potato salad served alongside.
Salads are a fab way to get kids involved in the kitchen – not with the grating – but with the mixing. And you might find they will even pick at some of it, too. Double bonus.
- 4 large carrots
- 2 small apples
- handful sultanas/raisins
- heaped tablespoon fresh lemon juice
- ½ teaspoon caster sugar
- sprinkle sea salt
- 1 teaspoon caraway seeds
- Peel and grate the carrots and apples, using a food processor or a manual grater. Add to a large bowl and throw in the sultanas/raisins.
- Squeeze over the fresh lemon juice and sprinkle over the sugar and salt. Mix well and serve.
I’m sending this leafless salad (ignore the pea shoots, they are not really leaves) across to Jacqueline who is hosting the No Croutons Challenge this month. Thank you so much to Lisa who hosted the May round and very kindly let me know that my British Asparagus, Mozarella and Egg Salad won!
I’m also very pleased to be able to send this simple salad across to Laura at How to Cook Good Food who is hosting this month’s Simple and in Season. You should be able to find some tasty English carrots and heritage apples around at the moment.
What’s your favourite salad?! How long do you think I’ll last for?!