In Sweden it is quite common for restaurants to provide diners with a salad buffet table to accompany any main meals ordered. This tangy salad is quite common and is one of my favourite Swedish side dishes.
Makes about 6-8 portions
500g of Dutch Cabbage (About half a head of cabbage)
100ml of rapeseed oil
4 tablespoons of malt vinegar
1 tablespoon of sea salt
3 tablespoons of ground black pepper
Prepare the cabbage by slicing into thin pieces and add to a large mixing bowl. Add the rapeseed oil, vinegar, sea salt and ground pepper. Mix the cabbage until all the ingredients are combined.
Taste a piece of cabbage, you may want to add another spoonful of vinegar or perhaps a little more black pepper. Cover the bowl and place in the fridge. It’s best to leave the salad for at least an hour or two or even over night.
Serve cool as a tasty, healthy side dish.