The Swedish Pizza Salad is a unique culinary experience. When you order pizza in Sweden, it comes with a complimentary salad, whether you eat in or take away. The salad is made of cabbage, and is a type of coleslaw seasoned with white wine vinegar, salt, oregano and oil. It’s fresh, crispy and a bit unusual.
My recipe is similar to the takeaway version and is easy to make. It can last up to 10 days in the refrigerator, so you can always have a salad ready to enjoy. I love this salad and make it often, not just to accompany pizza.
I usually make a larger batch than the one I’ve written up here because it’s a great side dish for other main courses like chicken, pork or beef. It’s also perfect as a snack in between meals. Often, it doesn’t last long in our home.
Healthy White Cabbage
This vegetable is not only versatile but also nutritious, providing a good source of vitamins C and K, as well as dietary fiber. It is low in calories and has been associated with various health benefits due to its rich content of antioxidants and phytonutrients.
When selecting white cabbage, look for heads that are firm and heavy for their size, with crisp, tightly packed leaves. Store it in the refrigerator, and it should keep well for several weeks.
“Unless you are a pizza, the answer is yes, I can live without you.”
Bill Murray
When you just love cabbage:
A few suggestions to a couple of delicious cabbage recipes. Also quick and easy to make. No-one will be disappointed.
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Swedish Pizza Salad
Equipment
- Mandolin
Ingredients
- ½ head of white cabbage ca 6-700 g, very finely shredded
- 2 l water
Dressing
- 3 tbsp vegetable oil
- 3 tbsp white vinegar
- 2 tbsp lemon juice
- 2 tbsp sugar
- 2 tbsp oregano dryed
- ½ tsp salt
- 1 tsp black pepper
- ½ tsp white pepper optional, but gives a nice heat
Instructions
- Shred the cabbage head finely with a mandolin. Then put all the salad in a colander.
- Boil the water & pour it over the cabbage. Let it drain and cool off
- In a small bowl, combine all the dressing ingredients.
- Place the cabbage in a separate large bowl and pour the dressing over. Using clean hands, squeeze and knead the cabbage well to release juices.Perform a taste test and modify the flavor according to your liking.
- Leave the salad to rest overnight in the refrigerator. But if you want the salad the same day, you can let it stand and soak for at least 60 minutes in the fridge.Cuisine, You'll Love It!
4 comments
Great, easy recipe! Very tasty
Thanks John,
Glad you liked it!
Richard
Love it!
Great! Thanks for the feedback!
Happy New Year
/Richard