Råkostsalat; a true Norwegian vegan dish

Having just returned from a week in London, I definitely feel a tad heavier after too much restaurant food and wine.   The Brits sure like their share of booze and heavy food… I do try to eat as healthy as possible while I am on vacation, but I also subscribe to the theory that you should also go for the experience and allow yourself some foods you wouldn’t normally eat.

Today’s recipe then was inspired by me craving a lighter meal and more vegetables. I wanted to create a cold meal because the temperatures have been soaring to 90 degrees here in New York for the past few days, which doesn’t make it very tempting to be standing over the stove.

When I first started veganizing my blog,  I went into a state of panic.  How on earth could I write about Norwegian food if I didn’t include smoked salmon, mutton, eggs, milk and butter?  Thankfully the vegan world has some very creative cooks who have managed to recreate both shrimp, fish, meatballs and cream cakes using plant based foods.

But what about original Norwegian dishes containing only vegetables and fruit?  They certainly are far and few in between but some exist.

Enter “råkostsalat”,  literally translated as “raw food salad”.  This simple dish is often served with ‘fiskekaker’, or fish patties, but is also enjoyed on its own when people want to lose weight or even just find a way to add more vegetables to their diet.   The Danish are also fond of this salad, and you will find even more variations there.

A funny fact about råkostsalat, is that it used to be a classic recipe students would have to learn to make when they entered a school called “husmorsskolen”.   This word translates to “housewife school” but more correctly defined, is a home economic school that was established in the late 19th century and were popular until the 1960s and 1970s.  A type of technical school for the domestic arts, its purpose was to provide specialized instructions in domestic subjects.   They were developed simultaneously with the agricultural schools that popped up around the country and were meant to teach mainly food preparation and housework.

Hence, in order to become a proper “housewife” you had to master making the råkostsalat!   Times sure have changed…

Here is a picture of a husmorskole class around the year 1913:

(photo credit: Romerike.no)

husmorskole

husmorskoledigitalmuseum

(Photo Credit: digitaltmuseum.no)

Råkostsalat is still popular today, and is a perfect food for the summer, because it is, as the name suggest, all raw, so very cooling, refreshing and filling at the same time. Providing lots of vitamins, minerals and fiber,  easy to make with beautiful colors ,  this should be on your repertoire too, whether you are vegan or not!

There are as many recipes for råkostsalat as there are mountaintops, valleys and fields in Norway,  so I encourage you to play around with a variety of vegetables and other ingredients.  We typically use vegetables that are readily available in Norway such as root vegetables and apples, and I find these keep well too.  I use my food processor to shred all the vegetables, but you can also use a box shredder and do it manually if you like additional work 🙂

I like to serve this salad with my vegan crab cakes made from hearts of palm (you will have to stay tuned for that recipe later!), or some beans and whole grains like quinoa or farro.  It can also serve as a healthy snack between lunch and dinner – this dish gives you so much energy and does your body a whole lot of good!

If you feel like whipping up a colorful plate this weekend that is healthy, pretty,  inexpensive and easy to make – this one’s a winner!

RÅKOSTSALAT

2 large carrots, shredded

1 red apple, cored, peeled and shredded

1/2 small red cabbage, shredded or sliced finely
1 small red beet, peeled and shredded
1 small yellow beet, peeled and shredded
1 small rutabaga, peeled and shredded
1/2 cup raisins
juice from 1 lemon
1-2 tbsp maple syrup or other sweetener
handful of fresh parsley
salt and pepper to taste
Combine all the shredded vegetables and raisins in a large bowl.  In a separate small bowl, whisk together the lemon juice and maple syrup and pour over the vegetables.  Season with salt and pepper and let sit in fridge for a couple of hours to let the flavors blend together. Serve topped with fresh parsley or other fresh herbs.

 

raakostsalat1

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