Scandinavian Slaw

scandinavian slaw

There is one store that is synonymous with a young person’s life. IKEA. It is the store for cheap and classy furniture. Although these days I’m far more likely to go around the different show rooms and dream about either owning them or (more likely) point out the impracticality of their long term potential. A view made more clear to me after recent visits by little ones to our house, making me question the durability of some IKEA furniture.

That said, one area of the store that I always visit is their food shop. IKEA food is a weird beast, it doesn’t exactly scream glorious or highest quality (although it isn’t cheap either). But in their restaurants you can get a brilliant plate of meatballs and mash for a fairly good price, and it is tasty and filling. I still keep meatballs in our freezer for tasty emergencies.

The reason why people shop at the IKEA food store isn’t because of the quality, it is because it is food that is hard to find elsewhere. Correction, it is tasty food that is hard to find elsewhere. Despite its close location and connections with to the region, Scandinavian food is not common in UK grocery stores. Probably because so much of it is dependent on fresh and wild foods, which don’t always work well for mass produced foods.

Recently I was re-watching Jamie Oliver’s Jamie Does program from a few years back. If you can find it on the TV, I strongly suggest the shows on Sweden and the French Pyrenees. Anyway, it convinced me to suss out the book on ebay to explore some of the recipes. Great idea.

Scandinavian Slaw

One recipe that stood out was his crunchy salad. It looked colourful, and reminded me of the salads I ate growing up in Nova Scotia. Jamie call’s it a crunchy salad, I’ve made a few changes and it is more of a Scandinavian Slaw. Tasty, but I suggest buying the book for more recipes.

It packs a punch with a dill and the wonderful aniseed flavour and crunch of the fennel. Perfect for the summer that is approaching.

Scandinavian Slaw
  • 1 Cucumber
  • 1 red onion
  • 2 large carrots
  • 1 bulb of fennel
  • a few radishes
  • 1 TB of white wine vinegar
  • 2 TB EVOO
  • a bunch of fresh dill
  • 1 tsp sugar
  1. If you have a mandolin, this is perfect. Otherwise you will need to have to slice your veg very thinly. This is particularly true for the carrots, fennel and radishes. Seed the cucumber and dice. Mix togther in a bowl.
  2. Chop the dill, stalks and all, toss this into the bowl.
  3. Mix the oil, vinegar sugar with a bit of salt and pepper. Wisk and toss with the vegetables.
  4. Serve, perfect with a BBQ.

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