This delicious salad delights meat lovers as well as vegetarians.
Anyone who has ever traveled to America, or at least visited a typical American burger bar, could not help but notice their coleslaw salad, a typical side dish served with meat, both in fast food and more upscale restaurants.
Plain coleslaw salad consists of grated cabbage, carrots, mayonnaise, honey and apple cider vinegar. Since there is also a purple cabbage, why wouldn’t a coleslaw salad be purple?
In this recipe, we respected the tradition and kept all the components of American coleslaw, but made it lighter, more interesting and more Mediterranean.
As a twist to the recipe, we replaced plain green cabbage with purple one.
The sweet component of honey from the original recipe was replaced with using pašman libre balsamic vinegar, fig vinegar from the Matulić family estate.
Instead of mayonnaise we used Greek yogurt with olive oil and mustard. Apple cider vinegar replaced lemon juice.
We left out the carrots, but we added an aromatic pear, which gave the dish a dose of sophistication.
Fresh thyme is responsible for the adittional touch of the Mediterranean.
The taste of this salad is extremely fresh, so it goes perfectly with all meat dishes, but it is also complex enough that you can serve it to vegetarians as a stand-alone meal.
½ heads of purple cabbage
200 g of Greek yogurt
teaspoon of olive oil
juice of 1 lemon
½ teaspoons of mustard
a teaspoon of pašman libre
- Grate purple cabbage on a large grater.
- Cut the pear into thin sticks.
- Put Greek yogurt, pašman libre fig aceto, mustard, lemon juice, olive oil, salt and pepper in a bowl and mix everything well with a fork until you get a smooth dressing.
- In a salad bowl, mix the cabbage and pear, add the dressing and mix everything well.
- Sprinkle a little fresh thyme on top.
Pašman Libre fig aceto
Pašman Libre is a unique aceto produced from figs. Aged in cherry barrels for a minimum of two years before being put up for sale. Ideal for salads, thick soups and meat sauces.