Christmas Salad

We were at the cottage for Christmas eve, just returned today, and with this little recipe want to wish happy holidays to all our readers! We’ll post our Christmas menu and sweet gift recipes after all the holiday fuss is over.


This salad is especially loved by dancing Christmas elves, the little guys that moved to live with us in the beginning of December. The salad has a nice crunchy texture from cabbage and toasted sunflower seeds, and tofu “cheese” binds everything together wonderfully. This recipe was veganized from a little Swedish cookbook I borrowed from the library, Vegetarisk julmat by Lena Brorsson Alminger.

Here’s what I used:

  • 1 dl grated or finely sliced red cabbage
  • 1 dl our (or other) tofu “cheese”
  • 50 g sunflower seeds, toasted
  • 1/2 teaspoon dried rosemary, ground
  • 1/2 teaspoon sugar
  • salt and frechly ground black pepper to taste
  • 1/2 tablespoon olive oil

After toasting the seeds on a dry frying pan over high heat, I mixed everything together while the seeds were still hot. This salad is really tasty at room temperature, and other ingredients will cool the toasted seeds just enough.

If the cabbage is a little bit on the dry side, it could be either grated very finely, or placed in a bowl and beaten with the bottom of a drinking glass, or an empty bottle, until it softens up.