in Eastern Europe

Bulgarian coleslaw

updated

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Ingredients for 1 servings:

  • ¼ white cabbage
  • 2 carrots
  • oil
  • Salt
  • pepper
  • e.g. parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve or even quarter the cabbage head, depending on its size. Clean and chop it finely, and place it in a salad bowl. Knead it thoroughly by hand until it softens slightly. Peel and grate the carrots, and add them. Season well with salt and pepper to taste, and drizzle with oil if desired. Mix well and sprinkle with fresh, chopped parsley, if desired. It’s so simple yet delicious. In Bulgaria, this is eaten as an appetizer when entertaining guests in the traditional way with rakija (brandy), or simply as a light meal in the summer. Wonderfully light and wholesome.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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