In search of healthy and fun meals to feed my family, with an eye toward sustainable living.
Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.
Thursday, October 14, 2010
Simple german raw vegetable salads
Here are some recipes for some simple salads that Germans are very fond of. I like to get these when I'm eating lunch at a restaurant in Germany and don't feel like ordering a Schnitzel & potatoes. I'm more used to a small mid-day meal of cold lunch, rather than the large German main-meal-of-the-day, so I might go for soup and/or salad. My best bet is to order the "Rohplatte" which translates to raw plate: it's a salad as a meal, often with meat or eggs for added protein.
Besides the usual salad using greens, tomatoes and cucumbers, German also make "salads" by grating root vegetables and adding a simple vinaigrette. Carrots, celeriac (celery root or knob celery), beets, even turnips. I've had a lot of these around lately, and the left-overs keep much better than your typical green salad. A food processor is handy, but for small quantities, hand-grating works just fine. These salads, by the way, remind me of American "slaw" as in coleslaw, but they just don't contain any cabbage.
Carrot salad: finely grate carrots and add oil and vinegar/lemon juice, dash of sugar, salt.
Borealkitchen is a blog by an amateur-- I simply enjoy cooking a variety of foods. I was inspired after we started getting a weekly CSA box last winter, which forced me to plan ahead more. This blog is my way of organizing menus and recipes, sharing my family's experiences, plus reflect on food-related issues. I also grow a garden, shop at Farmer's Markets as much as I can, and there's even a little bit of wild harvest as well... Philosophy: Good food, wholesome, mostly. My approach is more product-based than recipe-driven. By this I mean that I try to find something to do with what's in season: this week it might be an abundance of beets, cabbage or collard greens -- then I start searching for meals to incorporate them... I think of recipes as "starting points": when I start cooking, I just start improvising...
My RECIPES are rarely precise: I often just list ingredients ("Bah-humbug" to measuring, except for baking!). If I list recipes from a cookbook, I give the source and variations I've made. If a recipe came from a website, then you'll need to follow the link to the source for the "nitty-gritty" details of that recipe.
Feel free to comment or ask questions. Thanks for visiting!
I call Alaska home, but am originally from Germany. I'm incredibly lucky to have a job as a naturalist, teaching and hiking the great outdoors. My family:
The Prof (my husband);
Eldest (flown the coop);
Wolfman (teenage son);
Liesl (youngest pixie).