Winter salad? 


Hello Dear Reader,

I’m not fussed for lettuce at this time of year so I’m not bothered that the Spanish floods (I’m obviously sorry for anyone affected by adverse weather) have had a serious impact on the vegetables the UK imports from there. I can wait until the summer few short months of local salad and home grown produce. 

I like to take a pot of ‘salad’ to work, it makes a change from soup or sandwiches and I thought I’d share a couple of mine.

Rice salad 

Brown rice, cooked – I bring mine to the boil and then simmer for twenty minutes, then cool quickly 

Frozen mixed veg , cooked

Gerkins, fined diced

Salad dressing, you could use what you have in the cupboard, but I made mine with 6 tablespoons of olive oil, two tablespoons of wine vinegar, salt, pepper, finely diced chilli and a teaspoon of honey. Put it all in a small jam jar, out the lid on and shake. 

Combine it all and keep chilled until you need it. It will last a few days.

Another really cheap and simple salad is homemade coleslaw or rubyslaw in this case. 

Ruby slaw 

Red cabbage , very finely sliced 1/3rd

Onion, I used red, but any onions will do, very finely sliced- 1 onion

Carrots, roughly grated. 1 large carrot

Mayonnaise watered down with wine vinegar, and teaspoon of mustard – 4 tbsp mayo, 2 tbsp vinegar, 1 teaspoon of mustard

Salt, pepper

Mix together and this will keep in the fridge for a few days.

We had ours for supper with some goats cheese crumbled on top. I’ll eat this for lunch with sliced hard boiled eggs or a little chunk of cheddar.

I thought I would share my bargain with you. 

I picked up some cooking bacon and paid £1.18 a kilo for it, then divided that into four bags. I’ll use it in casseroles, a ragu sauce or in carbonara, in fact in anything that would use lardons. I also divide it into chunks and grill it, let it cool and sprinkle over ‘salad’. 

Anyone in the slightest bit worried about ‘saladgate’?

Until tomorrow,

Love Froogs xxxxx

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20 thoughts on “Winter salad? 

  1. Hi – for an easy coleslaw try shredded white cabbage, carrot, onion, fat free fromage frais and teaspoon or two of mint sauce. The mint gives a lovely tang and the coleslaw is low calorie.
    Thought the ‘salad crisis’ was a lot of supermarket hype to shift veg. Obviously there’s been an awful time in Spain, but if people ate more seasonal veg this sort of shortage wouldn’t be so newsworthy. X

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  2. I can live without lettuce and aubergines! Got plenty of courgettes frozen from our home grown – not actually keen on them though! Had to nip out for sanitary products today and was amazed at the bare shelves in the supermarket I called at. Not a tomato in sight, nor lettuce. Crazy! Surely the lesson here is to eat seasonal.

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  3. Here in the USA, there is a lot of chatter about the 20% tarrif that the president wishes to impose on imported from Mexico produce. I was raised and choose to continue to eat seasonally. This simply doesn’t impact me. I just did a big grocery shop, as things had gotten quite bare: 2 large local cold storage cabbages, 6 lbs cold storage NY state onions, 10 lbsMaine Russets and 3 lbs NY state baby Yukon gold potatoes, California Swiss chard (silver beet to you), Ct cold storage red and CA golden beets, banana (the only import), NY state cold storage D’Anjou pears, 2 large bags FL spinach, a tub of local greenhouse grown baby salad greens, non GMP greenhouse grown tomatoes from NY state, 1 South Carolina cuke, 5 lbs Colorado carrots (probably cold storage). This will tide us over well for several weeks with some frozen and canned items added to the mix. I don’t NEED a traditional salad come Winter (our season ends in Nov at the latest and won’t start again until June) so yes, LOTS of cabbage and greens at the moment, which is fine. I feel that we can continue to eat well.

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  4. Like others on here I try to eat mostly seasonal and local. When I first read about shortages of courgette and aubergine I thought to myself, why on earth is anyone eating aubergine in England in January?

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  5. I heard that broccoli was also in short supply. I really feel we have more than enough seasonal veg to choose from … kale, cabbage, sprouts, parsnips, carrots. Lettuce is something I can do without. I want stew and root veg and big plates of steamed greens!

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  6. Coincidentally, I’ve just started up an indoor hydroponic system as a hobby for when I retire the end of the year. One of the easiest things to grow is lettuce, so this will still be on the menu at our house, I’m hoping.

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  7. As others have said, it’s not really lettuce weather. We’ve been eating lots of soups and roasts with root veg but you’re coleslaw has inspired me to make some.

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  8. In toronto, we are feeling the cold . The snow is making us stay home for Sunday. Not in a mood to go out and buy grocery. Freezer is the option for this week. then of course the legumes. Your rice salad looks nice. I have to try it with your salad dressing. Thanks for sharing.

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    • This made me chuckle – recently I treated myself to a jacket potatoe and coleslaw when out. The assistant said “it’s kaleslaw” , “pardon?” I answered. She went on to explain that it was kale based rather than cabbage. I thought she just had a very posh accent!

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  9. I am sorry for the vegetable woes. They exist in Australia too. Our reason is the heat. Even my hardy rosemary has died. In a few short weeks it will be cooler and I will start again.

    Eating seasonally is the best idea all round.

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      • I am not overly sure. We have some of the things you have like samphire and seaweeds but our plants are very different. For instance I want to grow a finger lime tree this year and I know it will cost. There are foods such as bush tomato but I don’t know how to recognise them. The interest in our native and bush food is growing though and I wonder how will we eat in a few decades?

        Not all areas of Australia are fiercely hot but at present there have been long periods of heat far more intense than usual. For instance at 31 where I live it is generally muggy and horrible. I have been in Adelaide when it was 41 and the climate is drier and I was comfortable. It is a different story for plants.

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  10. I grew up in cold climates and just never think of salads in the winter, we have a garden and I have home grown frozen in the winter and of course as the weather warms up we get the cravings for the fresh veg. Grew up on a farm and I always feel for the farmers that lose a crop to weather but it doesn’t impact my table much.

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  11. I often used canned and frozen to make salads. I love red onion/shallot, canned tuna, canned cannellini beans with quickly cooked frozen green beans (plunge in cold water as soon as cooked to keep the green colour). I sometimes add grains/leftover rice or pasta. Simple dressing of homemade vinaigrette – just like yours, Froogs. I like to add a bit of French mustard.

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  12. Ironically, we had lettuce reduced when I did my Saturday evening shift in the Coop! Perhaps it wont hit the wilds of Gloucestershire for a while? I love rice salad!

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  13. We try to eat seasonally too.I make coleslaw and rice salad like you, I often pop some apple into coleslaw too as well.I followed your recipe for hummus, we really love it so I make it weekly now!

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  14. Not too worried about the ‘courgette crisis’ here … we’re still eating the ones I grew last Summer. Preserved by chopping or grating and then freezing, and some of the more marrow sized ones were simply left to harden off on the window sill in the conservatory.

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