The story behind this dish comes from my workplace. I eat student lunch, and usually our salads are not great, at least when compared to full price lunch table’s salads. But, once in a while, we get this very tasty green salad (I bet those rich full price lunch people get it much more often). It’s taste is bit creamy, and it has some kind of cabbage in it, and sometimes it comes with raisins. On last Friday, which was again one of the good days, I went to my computer after the lunch and tried a Google the recipe. I was a bit desperate, I even visually inspected “creamy cabbage salad” Google Image Search results hoping to find something similar. It was a complete failure (although I found another salad that way, more about that later..).

Finally I realized that I could just ask. I e-mailed the restaurant and wrote very polite e-mail asking what that creamy green heaven salad is and what does it contain. I got respond back in less than 15 minutes, telling me that many people have given good feedback about the salad and they gave me search terms I could use to find the recipe, including detailed instructions how they have modified it. Whoa, what a great service! I sent them as nice thank you letter as I could write and then, after work, I went and bought the ingredients, modifying the recipe a little bit to make it vegan. And here it is!

Based on this recipe.

Danish Broccoli Salad
  • 1 broccoli, grated
  • 0,5 dl sunflower seeds (without shells)
  • some walnuts, crushed to small
  • half of red onion, chopped
  • 2 tbsp vegan mayo
  • 2 tbsp vegetable cream
  • 1 tbsp sugar
  • 1 tbsp balsamic vinegar
  • pinch of salt
  1. Mix all ingredients


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