Here is the Bulgarian salad which is probably closest to the American coleslaw. Based on the input from many of my friends here in the US, this version is quite a bit better…so feel free to try making it and you be the judge. It goes very well with hearty dishes and various roasts and of course with burgers. Enough said – here we go with the recipe:
| Ingredients | Preparation |
| Cabbage – one head | wash well; then dry by letting the water drain off it; Slice the cabage in 4 quarters; Dice each of the quarters in as thin pieces as possible; |
| Carrots – 2 large | Peel the carrots; then using the peeler you can shave the carrots into strips that are then added to the diced cabbage; the remainder of the carrots (that are difficult to shave) can be chopped for the salad; |
| Celery – 3 stalks with leafs | Wash well since a leafy vegetable; Dice in small pieces |
| Red or Yellow Pepper – 1 | Wash and chop in thin slices |
| Flat lead parsley – 10 stalks or so | Wash well – same rationale as the celery — and dice in small pieces |
Once you have all the ingredients prepared — start by placing 1/3 of the diced cabbage in a bowl and sprinkle 1 table spoon of sugar and 1 table spoon of salt on it. Using your hands crush the diced cabbage — you will know if the process is working well by feeling the cabbage wilting in your hands; Repeat the process for the rest of the cabbage; Then add the carrots, peppers, celery and parsley and mix well; Finally add 2 table spoons of vinegar and olive oil. Mix well all the ingredients and YES! you are done!
Enjoy!
