Simple green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.
A very Merry Christmas to all of you!
I hope you’ve all had a wonderful Christmas so far. In Denmark we celebrate Christmas on the night of the 24th of December. It was such a wonderful night. Every year we celebrate Christmas with the whole of my mother’s family – 15 (+ 2 dogs) in total with an age span from 7 to 78 – and I can’t imagine a better way of celebrating it.
We go to church, even though we aren’t that religious, and then we play some games, have a delicious dinner including the traditional dessert (I won one of the almond prizes!), dance – yep, dance – around the tree and then we open presents and eat sweets. Wonderful traditions. I am so grateful for my lovely family.
It is funny how sometimes the things you just throw together become a hit. Like this salad. I just wanted to make a quick salad for lunch for the entire family yesterday. We happened to have some pointed cabbage and kale so that was what I used to make this salad. Nothing special I thought. But then a lot of people started telling me how good it was.
It started my my 10-year-old cousin, who took one bite, looked at me and said, “This salad is great”. My grandmother (who’s a brilliant chef) even asked for the recipe. I did really like it myself, but nevertheless I was a tad surprised since it literally took me just 3 minutes to throw together. But pleased all the same. Because there is no better thing than making something others like.
For this salad I used a Danish cheese called hay-cheese, which I really love. I don’t think you can get it outside Denmark though, but you can sub with Primadonna or Pecorino (or a good parmesan if you must).
Kale & Cabbage Salad w/ almonds and mustard vinaigrette
- 1 tbsp. mustard
- 2 tbsp
- 2 tbsp
- 1 scallion
- 1 clove garlic
A drop of honey
3 stalks of kale
1/2 head of pointed/ sweetheart cabbage
1/3 cup (0,7 dL) almonds
Chunk cheese (hay, pecorino, primadonna - see notes)
- Start by making the dressing: Mix together mustard, lemon juice and olive oil. Slice the scallions finely and press the garlic (or chop it finely). Add it to the dressing. Season with salt and honey. Set aside.
- Make the salad my chopping the kale and slicing the cabbage finely (as if you were making coleslaw).
- Chop the almonds and cube the cheese and avocados. Add it into the salad.
- Add the dressing and mix very well.
- Serve right away or store covered in the fridge for up to one day.
Thanks to my lovely mom for letting me borrow her pretty hands.