[Pizzasallad]

A true classic available in essentially all Swedish pizzerias (pizza places).

The sharpness of this northern Italian salad does a great job at countering the richness of pizza. It’s super cheap, easy to make and keeps for a couple of weeks in the fridge (also great on sandwiches or as a side with any rich food like lasagna or toasties).

500g white cabbage (red works well too)

50 ml canola or similar tasteless oil

30-50ml white vinegar (to taste)

1 tsp salt

black pepper

(oregano)

(peppadews or preserved capsicums)

Finely shred you cabbage, a mandolin is great -just watch your fingertips.

Sprinkle your cabbage ribbons with salt and let sit for a minimum of 30min, but if you can leave it over night in fridge it’s even better.

Squeeze the liquid out of your cabbage. Don’t rinse it.

Add your oil and vinegar to the cabbage. Taste to see which amount of vinegar you prefer. Season with black pepper.

If you like you can add some dried oregano, and/or finely sliced peppadew peppers to the salad as well.

Done.

Keeps really well in fridge and is even better the next day!