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Salads

Multicolor cabbage salad 

(6-8 servings)

1 small head each white and red cabbage; 1 large carrot; 1 small onion; sea salt; juice of 1 lemon 

Separate cabbage leaves, wash and cut into thin strips. Clean the carrot and shred it. Chop onion finely. Mix vegetables and sprinkle with salt and lemon juice. Keep covered until serving. This salad is great with courgette, fried or roasted fish, seitan steaks, fried tempeh. 

Beet root salad

500 g beet root, 1/2 horse radish root (optional), 1/2 teaspoon caraway seeds, sea salt, 1/2-1 tablespoon lemon juice 

Wash beet roots and cook in salted water or bake until tender. When it cools, peel the roots and cut into disks or grate coarsely. Add cleaned and finely grated horse radish. Season with salt, caraway and lemon juice. Mix carefully. Let it stand in a cold place before serving. 

Tarator salad

2 cloves of garlic, 50-75 g walnuts, 200 g tofu, 350-500 g cucumbers or green cabbage, 1/2 bunch dill, sea salt 

Put tofu into boiling water for a few moments, drain and pure. Clean and mince garlic, cut vegetables into cubes. Mix tofu, garlic, chopped walnuts, vegetables, finely chopped dill and a pinch of salt. 

Beet root and cucumber salad

3-4 young beet root and leaves, 2 cucumbers, 1 teaspoon finely chopped dill, some tofu sauce 

Wash and peel beet root and cook together with leaves. When done, cut the root into strips and pure the leaves. Peel cucumbers and cut into disks. Mix beet root and leaves, cucumbers, dill and tofu sauce. Keep refrigerated until serving. 

Russian salad

Clean root vegetables - carrots, celery, parsley, taro, albi etc. - and cut into smaller cubes. Cook in salted water for a short while. Cook peas and mushrooms the same way. Finely chop pickled cucumbers. Peel and cut an apple into small chunks. Mix everything with tofu sauce and garnish with olives. 

Spring salad

200 g each carrots and cabbage, 150 g each beet root and radish, a few olives, some lemon juice or apple vinegar, parsley leaves, sea salt 

Grate coarsely carrots, beet root and radish, cut cabbage into thin stripes. Mix vegetables, sprinkle with salt and juice or vinegar. Mix well and garnish with parsley leaves and olives. 

 

"Greeny" 

400 g sorrel or young nettle, 200 g spring onions, 100 g tofu, mint and parsley leaves, sea salt, lemon juice or apple vinegar 

Wash sorrel or nettle and cut into stripes. Cook for a few moments in boiling salted water, then drain. Cut tofu into cubes and cook the same way. Chop finely spring onions, mint and parsley leaves and mix with sorrel/nettle. Season with salt and lemon juice or vinegar. Decorate with tofu cubes. 

Courgette salad

400 g courgettes, juice of half a lemon, sea salt 

Clean courgettes, cut diagonally and cook over steam until tender. Place in a bowl and season with salt and lemon juice. 

Pumpkin salad

200 g pumpkin, 250 g apple, 40 g of walnuts or peanuts or hazelnuts or some other nuts, 1 lemon juice and peel, a pinch of sea salt 

Grate pumpkin and apples and dust with salt. Mix well, so they release some juice. Add grounded nuts, grated lemon peel and the lemon juice. 

Radish salad

Grate a bigger radish, add a pinch of sea salt, a few drops of lemon juice, a little cold-pressed oil, water an horseradish. 
vegetable
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