Waldorf Salad is an Iconic Christmas Sidedish in Denmark. It is by far the least healthy “salad” I’ve ever loved. But that’s just it! I love it! This is by far my favorite Christmas Sidedish. It is sweet and goes perfect with all the duck and gravy and everything. I guess it’s like the Candied Yams for Americans?
1½ C Celeriac
1½ C Cabbage or Chinese Celery
1½ C Apple
1½ C Grapes
1/4 cup Walnuts
1,5 cup Cremefraiche 18 %
2 tbsp Lemon juice
1 tsp Vanilla sugar
1 tsp Sugar
½ tsp Salt
- Celeriac should be peeled, washed and grated.
- Cabbage should be cleaned, dried and sliced into thin pieces
- Apples should be washed and diced
- Grapes should be cleaned and halfed, and possible stones should be removed
- Walnuts should be chopped into about quater pieces
- The dressing should be mixed
- Then combine everything and decorate with half walnuts and grapes
The Danish Christmas Table
Now follow along this picture below. We will start from the top, as I will tell you everything that belongs on my family’s Christmas Dinner table. And I will say that this is about as traditional as it gets! So from the top: Sugarcoated small potatoes, large pickled cucumber, french potato chips, redcurrant jelly, halved apples with redcurrant jelly, whole oven roasted duck, brown gravy, waldorf salad and ordinary boiled potatoes.
Let me walk you through the rough draft of these recipes, just so you will understand a little more about Danish food culture.
The sugarcoated small potatos are so good. Me and my husband rarely makes them, cause they are very decadent. But when we do, we eat all of them – no matter how many we make. And the good thing is the recipe is super simple. You just take some drained glass potatoes, some margarine and some sugar. Just let the sugar melt in the pan without stirring it. When it is fluid you add the margarine. When the margarine is melted, you add the potatoes and they turn all brown and caramelized.
The halved apples with jelly are super simple. The apples are boiled in water with sugar and vanilla. When they are cooled they can be filled with the jam and served.
The last thing on my list is the brown gravy – I am not particular lucky in the field of gravy-making, but I have one foolproof recipe that I always use. And yes, I know this is not with duck driplings – but I don’t know how to do that so it tastes well. Sorry. But the real foolproof gravy is here in my Thanksgiving post.