Cabbage Slaw with Toasted Sunflower Seeds

seedy cabbage slaw - trustinkim

After making a batch of borscht I always have some leftover cabbage, so I like to make a coleslaw with it. A while ago I found a few awesome recipes in the cookbook Mamushka by Olia Hercules. The unrefined sunflower oil she uses in the recipe has a more pronounced sunflowery taste than the refined stuff, so it’s worth a try.

I added red bell pepper to mine for a little extra colour.

What you need:

  • 2 tablespoons unrefined sunflower oil
  • 1/2 tablespoon white wine vinegar
  • 1/2 teaspoon sugar
  • salt
  • 1/4 red onion, thinly sliced
  • 1 small green cabbage, thinly sliced
  • 2 carrots, grated
  • 0ptional: 1/2 red bell pepper, thinly sliced
  • 3 tablespoons sunflower seeds, toasted
  • 1 tablespoon dill, chopped

What you do:

  1. Toast the sunflower seeds in a dry frying pan on medium heat. Watch them carefully so they don’t burn! Remove the seeds from the pan to cool down.
  2. Mix the sunflower oil, vinegar, sugar and a little salt together in a salad bowl. Add the onion and let it sit in the dressing for 5-10 minutes. This will allow the flavour of the onion to mellow a little.
  3. While the onion and dressing are getting to know each other, prepare the cabbage, carrots and optional bell pepper. Add them to the bowl, and mix to coat them in dressing.
  4. Garnish with the dill and toasted sunflower seeds.

Beet and Gherkin Salad

Beet and Gherkin Salad - trust in kim

This beautiful salad comes to us from my new favourite cookbook, Mamushka: A Cookbook by Olia Hercules. The book is a beautiful and delicious-looking collection of recipes from Ukraine and Eastern Europe. The author has a great love for vegetables, so there are many recipes where you can get your fill of them, along with lots of meaty recipes.

This salad is very popular in Russia, although typically made with boiled vegetables rather than roasted. I love roasted vegetables, so a salad made with them was a must-try for me. It is simple, with just some salt, pepper and unrefined sunflower oil for added flavour. I was able to find a bottle of unrefined sunflower oil at Whole Foods; it has a nice nutty flavour. If you can’t find it, or don’t like it, you can substitute with canola oil.

The only change I will made to this recipe is the amount of red onion. Because I found the onion had too strong a bite, I will only add a few tablespoons when I make this again. If you find a milder and sweeter tasting red onion, feel free to add half of it.

What you need:

  • 2 tablespoons refined sunflower oil
  • 1 lb beets, peeled and diced into 6mm cubes (I used mostly golden beets, and a few red ones)
  • 315 grams Yukon gold potatoes, peeled and diced into 6mm cubes
  • sea salt flakes and freshly ground pepper
  • 1/3 cup frozen peas
  • 1-2 tablespoons red onion
  • 1 large dill pickle (gherkin) diced
  • 2 tablespoons unrefined sunflower oil

What you do:

  1. Preheat the oven to 350F.
  2. Combine the beets and potatoes with the refined sunflower oil, salt and pepper. Spread onto a baking sheet and roast until they start to caramelize, about 40 minutes.
  3. Allow the beets and potatoes to cool.
  4. Blanch the peas in salted boiling water for about a minute, then drain them.
  5. Combine all the ingredients, and then taste to adjust seasonings.
  6. Serve at room temperature.