Category Archives: Salads

Christmas Salad with Budwig Mayonnaise

This is really a sort of rough coleslaw made with Brussels Sprouts – as they are in season it’s a pity not to use them.


  • A good  small portion of raw Brussels Sprouts

A smaller portion of each of the following ingredients, 

  • LeekChou_de_Bruxelles_demi-nain_de_la_Halle_Vilmorin-Andrieux_1904
  • Celery
  • Onion
  • Apple
  • Carrot.

Mayonnaise ingredients

  • Quark
  • Cold-pressed linseed oil
  • Mustard
  • Garlic
  • Lemon juice/apple cider vinegar
  • Dill pickles


Chopped Walnuts


Finely sliced or grate all vegetables and place in a bowl.

Next make the Budwig mayonnaise from a portion of linseed oil quark cream by adding a dollop of your favourite seedy mustard, a crushed clove of garlic, a tablespoon chopped mini dill pickled cucumbers,  a good squeeze of lemon juice/ACV and enough fruit juice for taste (apple, parsnip and carrot is nice) and to make a soft mayonnaise consistency.

Then stir the mayonnaise into the salad and top with chopped herbs, walnuts and/or colourful fruit – pomegranate looks brilliant and is in season.

Top with chopped Walnuts


Potato Salad, Budwig Style

Boil a portion of potatoes and when cool enough to handle chop/slice. Mix a portion of quark-linseed oil cream with the juice of a lemon and 1 tbsp of apple cider vinegar. Add a a finely sliced onion, chopped chives, parsley and/or dill, black pepper and a pinch of salt and enough skimmed milk to made a creamy consistency.  Mix into the chopped potatoes and sprinkle with paprika and/or a little cayenne pepper and chopped dill pickles.

Waxy potatoes have smooth, dense flesh that holds their shape well when cooked. They work well in salads or simply boiled. Key waxy varieties include Charlotte and Jersey Royals but if you can’t get any of those, don’t worry, it’ll still be great with any potato.