Croatian Coleslaw Recipes

Steps:

• Boil the potatoes until just below done.
• If using bacon. fry the pieces until most of the fat is greasing the pan. Add the onions and fry til soft.
• Flavour the onions and bacon liberally with nutmeg.
• Add the potatoes and parsley, stirring well. Allow to fry for a couple more minutes, before serving.

Steps:

• Cut cabbage into thin strips and put into salad bowl. Season cabbage with salt, pepper, vinegar, oil and add some water (more if you do not like so sour or less).
• Mix all ingredients and wait at least 30 minutes before serving. You can cool it in refrigerator if you like it cold.

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

Steps:

• In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
• Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
• Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
• Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.