My dad made this every single Christmas, and this is my take on this Norwegian classic. It’s dead simple, and so much better than the store bought stuff!
Ingredients
- 1 large carrot, coarsely grated (or julienned if you can bother)
- 100 g finely sliced pointed cabbage
- 100 g frozen green peas
- 100 g mayonnaise
- 100 g sour cream
- a pinch of fine sea salt
- a splash of apple cider vinegar
Method
Bring a small pot with water to a boil. Tip in the frozen peas. Just when the peas are boiling, tip in the cabbage. Just when it’s boiling again, strain through a sieve and plunge into ice cold water. Put in a salad spinner to get the excess water off
Meanwhile, mix the sour cream, mayo, salt and vinegar in a bowl, tip in all the veg and mix well.
Keeps well for over a week.
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Just 100g of cabbage seems too small a quantity. Even with a medium carrot, I found 400-500g of cabbage appropriate.