A raw salad of finely shredded cabbage, tomato, grated carrot, apple and beetroot tossed in a dressing of lemon juice, oil and sugar or honey. From Erken's Stor kokebok (1949), p. 504.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 504 (falt i det fri)
The recipe sits in the raw-food section of the 1949 edition, where raw fruit and vegetables are promoted as a healthy part of the meal.
Prepare the vegetables
Shred the cabbage needle-fine. Cut the tomatoes, grate the carrots, dice the apple and chop the beetroot slices.
Make the dressing
Mix the lemon juice, oil and sugar or honey.
Mix and toss
Combine everything and toss in the dressing.
The teacup measure is converted to about 1.5 dl and tablespoons are written as tbsp. The method is split into three steps; quantities are otherwise unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Hodekål
Gulrot
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