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The Scandinavian Cookbook
by Trina Hahnemann
Summer Salads. Fresh, crunchy cabbage makes a delightful salad in early summer and the recipe below pairs it with some of the best ingredients of the season. New potatoes are a real treat in Scandinavia, too. They are tiny and have a fresh, light taste. Once cooked, which doesn't take long, they stay firm and the skin comes off very easily. They taste fantastic served with cold butter and salt on a piece of rye bread—very easy and very delicious.
Serves 8


• 2 green cabbages, cut into thin strips
• 2/3 cup almonds (optional)
• 1 bunch dill
• 1 pound fresh shelled peas

• Juice of 1 lemon
• 1 tablespoon honey
• 1/3 cup vegetable oil
• Salt and pepper


Rinse the cabbage strips thoroughly then set aside to drain. If using the almonds, roast them in a 325°F oven for about 10 minutes or until the almonds are lightly browned. Let cool, then chop.

Chop off the top of the bunch of dill to use in the salad; reserve the rest for another recipe. Combine the cabbage, almonds, peas, and dill tops in a large salad bowl and toss.

Make the dressing:
Stir together the lemon juice and honey, then slowly add the oil. Season with salt and pepper.

Toss the salad with the dressing just before serving.


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