Slovenian Salads

Typical Slovenian Salads reflect Slovenia's position as a geographic crossroads of Europe. Slovenia is nestled between Italy, Austria, Hungary, and the Balkan countries.

Consequently, their salads reflect Italian influence (pasta salads), German/Austrian influence (potato salads), and Eastern European influences (coleslaws). This article will give you a whirlwind tour of Slovenia's unique and diverse salad recipes.

Slovenian Coleslaw (ZELNATA SOLATA)

This recipe is for a typical Slovenian coleslaw.

Ingredients:
3 cups raw cabbage, shredded
1 to 2 sliced potatoes
2 tablespoons onions, minced
1 teaspoon salt
1 teaspoon caraway seeds
3 tablespoons cider vinegar
4 tablespoons vegetable or salad oil

Directions:
Pour the oil & vinegar over the cabbage. Add the onions, potatoes, salt, and caraway seeds. Toss and serve.

Slovenian Potato Salad (KROMPIRJEVA SOLATA)

Reflecting the German/Austrian influence, potato salads are perhaps the most common Slovenian salad. Consequently, there is a lot of variety.

Simpler, lighter potato salads may consist of only potatoes, onions, and vinegar. More complex, heavier potato salads may include diced hard-boiled eggs or cubed pork.

This recipe is for the most common light potato salad.

Ingredients:
6 medium potatoes
1 thinly sliced onion
4 tablespoons apple cider vinegar
3 tablespoons vegetable or salad oil
1 teaspoon salt
pepper (to taste)

Directions:
Boil the potatoes (in the skins) until cooked, then drain and let them cool until lukewarm. Peel the skins, then dice or slice the potatoes.

Add the oil & vinegar, salt & pepper, then toss (gently!) and serve.

Slovenian Salad Recipes (TESTENINE SOLATA)

Slovenian pasta salads, obviously, are due to the Italian influence. Still, Slovenians put their own unique spin on it, adding fruit and a sour cream & yogurt dressing (another Eastern European influence).

This recipe is for a uniquely-Slovenian cold pasta salad.

Ingredients:
1 ½ cups (when uncooked) pasta spirals
1 ½ cups sliced strawberries
1 ½ cups cubed cantaloupe
1 cup unsweetened pineapple chunks (save the juice for the salad dressing)
1 cup halved red grapes (preferably seedless)
2 tablespoons sour cream
1 8-oz. peach yogurt carton

Directions:
Cook spiral pasta al dente, rinse, drain, and cool. Combine the pasta spirals, strawberries, cantaloupe, pineapple, and grapes in a large salad bowl.

Stir the peach yogurt, sour cream, and pineapple juice together to make the salad dressing.

Pour the dressing over the pasta and fruit and toss together gently. Chill the salad and serve it cold.

Slovenian Dandelion Salad (REGRATOVA SOLATA)

Finally, we come to a completely original, indigenous Slovenian salad recipe—the Dandelion Salad. Many cultures around the world have cooked with Dandelions down through the ages, making salads, seasonings, and wine.

A common mistake foreigners make is using the Dandelion flowers in the salad. Instead, Slovenians use the shoots and leaves of the Dandelion. Pick them in the early spring when the Dandelion are still very young, as older Dandelion leaves become bitter.

Ingredients:
3 cups young Dandelions (shoots & leaves)
2 medium potatoes (peeled, cooked, & sliced)
½ cup (when cooked) kidney beans
2 sliced hard-boiled eggs
4 tablespoons finely diced bacon
½ teaspoon caraway seeds
3 tablespoons apple cider vinegar
1 teaspoon salt

Directions:
First, wash and clean the Dandelion leaves. Place the warm, cooked potatoes over the Dandelions. Fry the diced bacon, mix in the apple cider vinegar, and bring mixture to a boil. Pour the mixture over the potatoes and Dandelions to soften the leaves a bit. Add the kidney beans, sliced eggs, caraway seeds, and salt, and toss together gently. Serve immediately, while still warm.

There are dozens more...