Wednesday, 3 March 2010


Here's a version of a popular German salad, which is excellent for the late winter. It reminds me of a carrot salad I often make, and it also reminds me of the kind of Mennonite salad you sometimes get at buffets and pot lucks; the one that's made with tinned fruit and marshmallows. But in a good way, because this has neither of those.

Editted to add: Since this makes a fair bit of salad if it's just for the 2 of us I only put sour cream on half of it at a time, and keep the rest covered in the fridge for the next day. Once the sour cream goes on, it only needs to chill for 15 minutes to half an hour.

6 servings
20 minutes prep time, plus some chill time

2 cups finely shredded green or Savoy cabbage
1 medium carrot
1 large apple
1/6th of a peeled, cored pineapple
1/2 cup dried cranberries
2 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup sour cream or plain yogurt

Shred the cabbage, discarding any tough stem pieces. Peel and finely grate the carrot. Wash, core and chop the apple. Dice the pineapple.

Mix the prepared ingredients in a bowl with the cranberries, lemon juice, salt and sugar. Toss in the sour cream or yogurt. Chill before serving.

Last year at this time I made Slow-Roasted Chicken with Poultry Seasoning, and Buttermilk Bran Loaf.

1 comment:

Joanne said...

I was a little wary when I read that it was a carrot salad because I envisioned in covered in mayo, but this looks excellent! Love the cranberries