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Archive for the ‘Salad’ Category

Danish Gulerodsalat

Danish Gulerodsalat

Danish Gulerodsalat (Carrot Salad) is very popular in Denmark and it’s so easy to make, it only has four ingredients. It’s a refreshing, crunchy, sweet and sour….and as an added bonus, guess what, it’s good for you. If you’re not keen on lemon you can use an orange instead, but I like the little bite that lemon gives you. Enjoy this as a side dish, for lunch or as a snack. Serve cold.

Gulerodsalat (Carrot Salad)

Ingredients:

5 carrots

1 lemon

1 to 2 tsp sugar

1/4 to 1/2 cup raisins

Directions:

Peel and grate carrots using a box grater or food processor. Place in a small bowl and add the juice of 1 medium lemon. Add sugar to taste. Start with 1 tsp sugar and add more if you prefer the salad a little sweeter. Finally add the raisins, I used Golden raisins but regular raisins would actually add a little more contrast against the orange carrot color. Place in refrigerator to chill for at least 1/2 hour.

Source: Adapted from maduniverset.dk

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Agurkesalat

Agurkesalat

Summer is upon us and for those long hot summer days there is nothing better than a cool crisp Cucumber Salad. This is as close as I can get it to a real Danish Cucumber Salad, called Agurkesalat in Danish. I like to serve it on top of a fully loaded Hot Dog, as a refreshing side dish or it makes a wonderful snack all by itself. The English Cucumber has a thin peel which is crisp and not waxy. This is by far the better choice for this dish.

Cucumber Salad

Ingredients:

1 whole English cucumber

1 cup of water

1 cup of vinegar, white

1 cup of sugar

15 whole peppercorn

1 sprig fresh dill

Directions:

Slice cucumber into very thin slices. Combine water, vinegar, sugar and peppercorns in a small cooking pot and heat over medium heat until sugar is dissolved. Do not boil. Once liquid mixture is cooled off, add sliced cucumbers and dill. Place in refrigerator for 3 hours to marinade before serving. This salad becomes tastier as it sits. You can store it in the refrigerator for up to 1 week.

Source: My Danish Kitchen

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