What’s quicker to make: toast or salad? When it comes to cooking, this is the kind of thinking I’ve been using lately.
Yep, easy and fast: that’s all I want from recipes these days. Our little baby girl and my job have been taking a lot of my time, and laboring in the kitchen for hours on end just doesn’t seem feasible anymore – for now, anyway. I long for a day when I’ll no longer feel rushed, stressed out and unbelievably tired. Until then, we still have to eat, of course, 🙂 so I’ve been trying to come up with quick, easy and healthy meal solutions. For us, salads have been the way to go these past few months.
The salad below is what I usually call “a winter salad,” and it strongly reminds me of the years I spent in Eastern Europe during communism. Back then, cabbage represented a very popular food option (our choices were limited to begin with), and cabbage on the menu was a clear sign of winter. Years later, I found out my mother-in-law made this salad as well. However, she also used chopped dill in it – a sensible addition, which provides the cabbage & carrot mix with freshness and an extra flavor boost.