In the cold dark North, we burn a lot of meat on the open fire pit, or on top of the broken shields of our fallen enemies. Every day we survived battle was celebrated with a full meal of whatever animal we might have captured during the raid … mainly cows, pigs or sheep.
While it was roasting, and to provide a little extra kick to the meat, we made side dishes. Well, mostly the slaves we had just captured or some of the younger women not ready for battle yet.
One of these, which is an excellent topping on any meat, is the Viking-slaw. I may have modified the recipe a fair bit since its conception in a long hut in the middle of Denmark, but the main ingredients stay the same.
If you need to fact check this story, you might discover that it is entirely made up!
For full disclosure, I have no idea if this was ever eaten by Vikings. I seriously doubt it, but given my Viking roots I dubbed it Viking-slaw. I’m sure they ate apples for dessert, but doubt they had any of the other ingredients.
Here’s what you need to make a fresh ‘slaw
- 2 apples
- 1/2 red onion
- 2 small radishes
- 1/2 cup of vegan mayonnaise
- 2 tablespoons of apple cider vinegar
- 1/2 cup of spicy brown mustard
- 1 medium sized carrot
Grab your best sharp cleaver, and let’s get slicing. The main theme is to cut the main vegetables and fruits into long thin slices, similar to when you make a coleslaw using cabbage.
Please be careful and do not cut your fingers. There’s. no price for finishing first. It is a slow process to cut fruits and vegetables into thin slivers.
- Remote the core of the apples
- Leave skin on the apples
- Slice the apple into very fine and thin slices
- Peel your onion
- Slice the onion into very fine and thin slices
- Wash the carrot
- Do not peel it!
- Slice the carrot into very fine and thin slices
- Wash the radishes
- Slice the radishes into very fine and thin slices
- Place all the fruit and vegetables in a medium sized bowl
- Add the mayo, mustard and apple
- Gently mix it until all fruit and vegetables are covered.
- Cover it with plastic film
- Let it sit in the fridge for at least an hour
When you are ready to eat, assuming you have timed it somewhat well with your BBQ dish, take it out and place it on the table so you can add it to your plate.
It is a very fresh take on the traditional coleslaw, and I was surprised how well it went with both pork, beef and hotdogs.
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