Spanish-style Coleslaw

Ingredients

In this Spanish adaptation of the original Polish coleslaw, we incorporate Mediterranean flavors and ingredients to create a vibrant and zesty dish. The traditional Polish coleslaw is typically made with mayonnaise, vinegar, and sugar, while the Spanish version replaces the mayo with a citrusy dressing made from lemon juice and olive oil. Additionally, we add chopped parsley and a hint of paprika to infuse the coleslaw with a Spanish twist. We alse have the original recipe for Surówka z białej kapusty, so you can check it out.

• 1 small white cabbage, thinly sliced (500g / 1.1 lb) 1 small white cabbage, thinly sliced (500g / 1.1 lb)
• 1 lemon, juiced 1 lemon, juiced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 12g (4g sugars)
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the thinly sliced cabbage, minced garlic, and chopped parsley.
2. 2.
   In a separate small bowl, whisk together the lemon juice, olive oil, paprika, salt, and pepper.
3. 3.
   Pour the dressing over the cabbage mixture and toss until well coated.
4. 4.
   Let the coleslaw sit for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Lemon — To extract the maximum amount of juice from the lemon, roll it on a hard surface before cutting and juicing.
• Garlic — For a milder garlic flavor, you can roast the garlic cloves before mincing them.
• Extra virgin olive oil — Use a high-quality extra virgin olive oil for the best flavor.

Tips & Tricks

• For added crunch, you can add some toasted pine nuts or slivered almonds to the coleslaw.
• If you prefer a spicier kick, sprinkle some chili flakes or a dash of hot sauce over the coleslaw before serving.
• Feel free to customize the coleslaw by adding other vegetables such as grated carrots or sliced bell peppers.
• Make sure to slice the cabbage as thinly as possible to achieve a delicate texture.
• The coleslaw tastes even better the next day, as the flavors have had more time to develop.

Serving advice

Serve the Spanish-style coleslaw as a refreshing side dish alongside grilled meats, seafood, or as a topping for tacos and sandwiches. It also pairs well with Spanish tapas or as part of a vibrant salad spread.

Presentation advice

To enhance the presentation, garnish the coleslaw with a sprinkle of paprika and a few fresh parsley leaves. Serve it in a colorful bowl or on a platter to showcase the vibrant colors of the cabbage and parsley.