page_title: Danish cuisine
section_title: Vegetables and salads
hierarchical_section_title: Danish cuisine / Other popular foods / Vegetables and salads
caption_attribution_description: Dansk: Agurkesalat forproduceret af Beauvais.
context_page_description: Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular includes frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
  Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even to the Vikings.
context_section_description: Although the potato is the central vegetable in traditional Danish cooking, it is by no means the only vegetable associated with Danish cuisine. Those other vegetables that play an important role often had to be preserved for long periods of time in cold rooms, or were pickled or marinated for storage. Cauliflower, carrots and a variety of cabbages were often a part of the daily meal, especially when in season, in the days prior to widespread refrigeration.
  Beans (bønner)
  Peas (ærter) Especially popular when freshly picked.
  Brussels sprouts (rosenkål)
  Cabbage (kål)
  Carrots (gulerødder)
  Creamed kale (grønlangkål), spinach or white cabbage
  Cauliflower (blomkål)
  Cucumber salad (agurkesalat)
  Italian salad (italiensk salat), a mixture of vegetables in a mayonnaise dressing, served on ham and other cold cuts. The name comes from the red-white-green coloring, the colors of the Italian flag. The salad's colouring originates from carrots, mayonnaise and asparagus, and green peas.
  Onion (løg)
  Pickled red beet slices (rødbeder)
  Pickles, a mixture of pickled vegetables in a yellow gelatinous sauce, served with corned beef
  Russian salad (russisk salat), a red beet salad (not to be confused with Olivier salad, which is also known as Russian salad).
  Sweet and sour red cabbage (rødkål). Sautéed red cabbage, boiled with red currant juice, apples and vinegar. Additional sugar may be added, and sometimes cinnamon or cloves.
caption: Agurkesalat: pickled cucumber salad
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