In the northern hemisphere, winter brings special hardships for salad lovers. But fear not, there are many vegetables which keep over the winter, among them cabbage, carrots and other root vegetables, radicchio, chicory, arugula, corn salad and winter squash and fruit such as blood oranges, tangerines, pineapple and pears. These all combine well for some outstanding raw food experiences.
Cabbage Salads
Barbara Rolek used with permission
Cabbage and their ilk such as kale, red cabbage and savoy cabbage, can be eaten raw or cooked. They especially like cooler weather, bolting in the hot summer months, and can be kept in root cellars and storage facilities with little loss of quality.
- Red Cabbage Salad - here the cabbage is sprinkled with salt and allowed to sit awhile before dressing with oil and vinegar.
- Serbian Coleslaw - while American coleslaw is mostly mayonnaise-based (see basic recipe here) and served in summer time, winter is a perfect opportunity to make it. Here it is dressed up with other vegetables such as onion, parsley and carrot, and a flavorful, light dressing.
- California Coleslaw - a delicious treat with only a little mayonnaise.
Root Salads
J.McGavin
Beets, carrots, rutabagas, even kohlrabi (not really a root, but it looks like one) all make good salads. Called "Rohkost" in German, raw foods have become a popular health food trend since Dr. Bircher-Benner had his patients eat an appetizer before every meal consisting of raw apple, nuts and rolled oats. His muesli recipe has endured to this day.
- Spicy Carrot Salad - nuts and cheese are added to shredded carrots with a kick.
- Carrot Kohlrabi Slaw - simple shreds and a quick, mustard vinaigrette.
- Raw Beet Salad - with arugula and goat cheese. At home, we often just grate beets with carrots and apple and dress like a simple carrot salad.
- Lemon Mustard Carrot Salad
Salads With Fruit
J.McGavin
Fresh fruit can often seem like such a bother in the winter, when cake and cookies are easy and the soft peaches and cherries are only found canned. But apples and pears are still available from fall harvests and citrus fruits and pineapple actually have their high season from December through February. Even avocados, technically a fruit, ripen in the winter.
- Apple and Leek Salad - the bite of the leek is very refreshing.
- Raw Fennel Salad with Orange Filets - fennel is like celery with a bit of a licorice taste. It goes well with the oranges and red onions.
- Spanish Endive Salad with Fruit - a light, yogurt dressing and colorful fruit.
- Pear Fennel Walnut Salad - licorice from the fennel, combined with sweet pears and bitter walnuts.
- Mache and Pear Salad - a simple vinaigrette, Parmesan shavings and pear go great in this green, winter salad.
- Pear and Pomegranate Salad
Arugula, Chicory, Mache
J.McGavin
Arugula and Mache (corn salad) are two greens which will grow throughout the winter. Corn salad will even keep growing under a light blanket of snow, while arugula would prefer a cold frame. Even so, they have never become as popular in the US as they are in Germany and are difficult to find outside of big cities. Also good as lettuce "Ersatz," chicory and radicchio (red variety of chicory) can be the basis for a simple side dish.
- White Asparagus Salad with Arugula and Shrimp - in late winter and throughout the spring, white asparagus is a lovely addition.
- Endive Salad with Walnuts - simple, yet elegant.
- Chicory Salad with Blue Cheese, Grapes and Hazelnuts - the combination makes for a pleasing taste.
