Slovenian Fresh Vegetable Salad Recipes

Delightful Fresh Foods to Compliment Any Meal

© Genevieve Kiger

Jul 12, 2009

With the advent of summer, plenty of fresh local vegetables begin to be available. One of the best ways to enjoy them is with as little alteration as possible - salads are a wonderful way to maximize their flavors with a minimum of effort. Enjoy these traditional Slovenian salad recipes; there's something for everyone, and every meal.

French Salad

• 3 medium carrots
• 2 kohlrabi
• 1 cauliflower
• 1 medium to large celery root
• 1 celery stalk including the leaves
• fresh parsley
• 3-4 potatoes
• mayonnaise

Directions:

1. Cook all but potatoes and mayonnaise together until just barely tender
2. Cook potatoes separately
3. Allow all to cool
4. Cut into small (approx. ¼ inch) pieces
5. Cover with mayonnaise to taste.

This salad is especially good in the spring; common around Easter time.

French Salad (Alternative)

• 3 potatoes
• 1 celery root & stalk
• 1 kohlrabi
• 1-2 carrots
• English peas
• finely chopped pickle
• 2 hard boiled eggs
• capers
• 1 Tbs mustard
• oil
• pepper
• mayonnaise

Directions:

1. Cube and cook together potatoes and celery, then the same with the kohlrabi and carrots.
2. Cool and combine with remaining ingredients.

Celery root (not stalk) kohlrabi can be left out if you cannot find them; add more potatoes or substitute rutabaga (or both) in this case.

Tomato and Bell Pepper Salad

• 3 med. tomatoes OR
• 5 roma tomatoes
• 1 large bell pepper
• ½ sweet onion (such as Vidalia)
• oil
• vinegar (diluted 1/1 with water)
• salt
• pepper
• Greek seasoning (optional)

Directions:

1. Slice vegetable thinly (into crescent-shapes).
2. Add remaining ingredients to taste and toss.

May add thinly sliced fresh garlic if desired.

Goes well with almost anything.

Slovenian Potato Salad

• 5-6 red potatoes
• 1 med. sweet onion
• oil
• vinegar (diluted 1/1 with water)
• salt
• pepper
• Greek seasoning (optional)

Directions:

1. Cook potatoes, and allow to cool.
2. Peel, then slice into thin discs, about 1/8 inch thick.
3. Slice onion into very thin strips (should be almost see-through).
4. Add oil, vinegar, salt, and pepper, and toss carefully.

Especially good with grilled foods of any sort.

Green Bean Salad

• 1 lb. fresh green (snap) beans, snapped into 1-1 ½ inch pieces and cooked then cooled, OR
• 2 cans French-cut green beans
• 2-3 cloves fresh garlic, minced (more or less to taste)
• oil
• vinegar (diluted 1/1 with water)
• salt
• pepper
• Greek seasoning

Directions:

1. Combine and toss all ingredients. Should taste strongly of garlic.

Cabbage Salad (Slovenian Coleslaw)

• 1 head cabbage, shredded fine (angel hair sliced)
• 1 Tbs caraway seeds
• oil
• vinegar (diluted 1/1 with water)
• salt
• pepper
• Greek seasoning

Directions:

1. Combine all ingredients to taste
2. Toss, and allow to rest at least 1 hour before serving. Will reduce considerably, by half or more.

Cucumber Salad

• 3-4 cucumbers
• ½ sweet onion
• salt
• oil
• vinegar (diluted 1/1 with water)
• pepper
• Greek seasoning (optional)

Directions:

1. Peel and slice cucumbers as thinly as possible.
2. Slice onions, also as thin as possible.
3. Combine in a bowl and salt liberally. Allow to sit at least half an hour, until much juice has accumulated.
4. Take a handful at a time and squeeze out as much liquid as possible, placing into a second bowl.
5. Pour out remaining juice, then repeat squeezing process at least two more times.
6. Add remaining ingredients to taste.

Salad Dressing

The oil, diluted vinegar, salt, pepper and Greek seasoning mixture also works remarkably well on regular lettuce salads for a simple, healthful and quite tasty salad dressing.

Fresh Vegetables Make Wonderful Summer Salads

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