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A Danish-style Italian Salad, AKA Italiensk Salat

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Adjust Servings:
The base:
2 cups of Carrot diced carrots
2 cups of Green peas You can use use frozen peas
1/2 Onion
50 g of Mayonnaise
50 g of Coconut yogurt
1 tsp. of Dijon mustard
to taste Lemon juice
to taste Salt
to taste White pepper
1 Pickled cucumber
2 tbsp. of Parsley leaves
3 stalks of Chives

A Danish-style Italian Salad, AKA Italiensk Salat

  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • 25 min
  • Serves 6
  • Easy


  • The base:

  • Optional:



In Denmark, they have a salad called Italiensk Salat (Italian salad), considered a relative of the Olivier salad. Maybe so, but I wouldn’t dwell on it. It’s an entirely different and delicious salad! The salad consists of fresh or blanched carrots, fresh green peas and onions, dressed with mayonnaise and crème fraîche/thick sour cream. Sometimes canned white asparagus is also added to the salad. The name Italian salad is associated with the colors of the Italian flag. In Denmark, such a salad is served over ham on traditional Danish open-faced sandwiches (smørrebrød sandwiches) or egg dishes. Naturally, there is no such salad in Italy. 🙂

When the green peas ripen and young carrots appear in the markets, they make Italiensk Salat with crunchy fresh vegetables. They dice carrots into small cubes and add fresh peas, green onions and other greens. Then, they dress the salad with mayonnaise mixed with mustard and vinegar/lemon juice, sometimes adding a little honey for sweetness.

In the fall and winter, they use frozen peas and blanched carrots. That’s precisely a variant of what you and I will cook since it’s winter outside. 

Bon Appétit!

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Dice carrots into 5mm fine cubes. Measure out an equal amount of frozen peas.
Bring water to a boil and add salt and a little vinegar so that the carrots retain their crunch and bright color.
Put carrots into boiling water and blanch them for 2 minutes. Then take them off the stove, pour the frozen peas into the same pot and let them stand for 30 minutes, no more. After that, immediately drain the water and rinse the vegetables under cold water to stop the cooking process. We need to get crispy bright vegetables resembling raw young ones. Let the water drain well.


Dice the onions very finely. If you add a pickle and/or pickled asparagus, dice them into small cubes. Mix all the vegetables. Dress the salad with mayonnaise mixed with coconut yogurt or plain mayonnaise, mustard, lemon juice, salt and pepper. The salad is done.
Bon Appetit!

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