Thursday, May 10, 2012

Chef Mik's Swedish Style Pizza Salad


Swedish Pizza Salad

I have always been of the mind that if coleslaw and sauerkraut got together and had a baby it would be named pizza salad. That said it does rather resemble Israeli egg less coleslaw among countless others found in that part of the world. So I suppose it’s not all that surprising to consider as pizzerias began to sprout up around the Sweden, and people from that region began to migrate up to Sweden to work them, this particular salad also started to pop up around the country. In the end while it may not really be truly Swedish per se, nevertheless it has become a staple which can be found at any pizzeria one stumbles into anywhere in the land! More over it’s super simple to make and well worth the effort. Personally I have been making this salad myself sense the late 80s, and have enjoyed it still longer then that.  One more thing I will confess is this recipe is based on the one in my school cook book, which I went on line and compared to a couple others and they were practically identical so there you go…

Shopping List
White or green Cabbage
Pimentos + juice
Distilled vinegar or better still ättiksprit
Sugar
Canola or extra virgin olive oil
Oregano, dried is the norm but I have chosen fresh
Salt
Cracked black pepper

My Mad Method

Ready to eat!!

Shown here with pizza bread (rolls made of pizza dough) 







Choose a nice cabbage devoid of blemishes and firmly packed









Portion it into 8 equal sections










Finely shred the cabbage and transfer it to a mixing bowl









Dressing ½ dl distilled vinegar, ¼ dl sugar, ½ dl oil, 2 ts pimento juice, 1 ts oregano, salt and black pepper to taste. Mix well and set aside







Combine one 113g jar pimentos and dressing to the cabbage mix well









Weight down the salad to help break down the cabbage helping it release its juice, store in the refrigerator over night







One day later ready to serve!!

   
 
 
 

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