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!!
