Spring greens slaw: A timeless comfort food

One of my best childhood memories is slaw made from spring greens slaw, A timeless comfort food, radishes, and cucumber, alongside young potatoes, a sunny-side-up egg, and a glass of kefir. I spent weeks at my grandmother's place, and she often served this combo for lunch. Even today, it's one of my favorites.

Speaking of childhood food, it's hard to overlook the trendy combination of new potatoes with kefir, buttermilk, soured milk, and sometimes an egg. This set was trendy long ago among our ancestors, who ate modestly and seasonally. However, it turned out to be so universal that it has stood the test of time in almost unchanged form.

Besides boiled potatoes, dill, and an egg, my grandmother also put slaw made of spring greens, radishes, and cucumber on the plate. The juicy and crunchy vegetables matched perfectly with the rest of the ingredients. Even today, when fresh vegetables appear at the stalls, I serve this lunch almost daily to my guests.

Slaw with spring greens, radishes, and cucumber: Recipe

Ingredients:

• Half a head of spring greens
• 2 fresh field cucumbers
• 6 medium-sized radishes
• Salt and pepper
• 3 teaspoons of oil or olive oil
• Dill
• 2 teaspoons of apple cider vinegar

Preparation:

1. Shred the spring greens and transfer them to a bowl.
2. Cut the radishes into strips and the cucumber into half-slices. Transfer the vegetables to the spring greens.
3. Add salt and pepper to taste, some olive oil or cold-pressed oil, and chopped dill to the vegetables. Mix everything.
4. Serve the slaw made of spring greens, radishes, and cucumber with new potatoes, a sunny-side-up egg, and a glass of kefir.