My mother made this salad when it was a special occasion or we had dinner events. She always made extra so we could make sandwiches for school lunch the next day. It is a very nostalgic salad of our family. It always brings fond memories.
Cabbage Salad • Salad’e Kalam • سالاد کلم
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 400 gr/ 14 oz cabbage
• 150 gr/ 5 oz carrot
• 150 gr/ 5 oz potato
• 4 eggs
• 1 Tbsp rice vinegar
• 4 Tbsp generous heaping of mayonnaise
• 4 tsp Dijon mustard
• salt & fresh ground black pepper
◊ Cut cabbage in half and add to a pot of boiling water, with a shake of salt. When two-thirds cooked , drain and immerse in cold water. Cut into 1cm/½” square pieces and let drain very well.
◊ In a pot, add washed potato, carrot, eggs, cover them with tap water and bring to a boil. After boiling 8 minutes, remove eggs and immerse them in cold water. Check the carrots. If they are two-thirds cooked, take them out and immerse them in cold water.
◊ When potato is cooked, while still hot, cut into fine cubes and place in a large bowl. Immediately sprinkle 1 Tbsp vinegar, salt and pepper (to taste) and mix well. Uncovered, let it chill in refrigerator.
◊ Peel carrots by gently scraping over surface with the sharp part of knife. The skin comes right off. Cut into very small pieces.
◊ chop the eggs in small pieces.
◊ When potatoes are chilled, add cut carrots, eggs, mayonnaise, mustard, and stir very well. Sample and adjust salt and pepper.
◊ Pick an appropriately sized/shaped bowl and generously grease with olive oil. Spoon salad into bowl and press tightly with spoon. Cover the bowl with serving platter facing down, and flip. Tap the bowl until it releases the formed salad. Decorate to your liking. Let it chill in refrigerator for at least 3~4 hours before serving.
~ Noushe jan! • نوش جان ~
♦ This post was originally published on 2013/11/13 under title International Salad Bar
♦ Check out other beautiful salads on Recipe Index
So, what’s cooking in your kitchen?