Simple Slaw

We have some very good friends that shared this recipe with us from their native country of Bosnia.

Our sons became really close friends in elementary school and have remained friends throughout the years. We slowly got to know each other over the years and as the boys entered high school we started seeing each other socially. They are such a cool couple. They both have fabulous careers and are both fantastic cooks. Mirko cooks the most miraculous homemade bread (yes, I would totally eat gluten if Mirko made the bread), pizza and every other savory, delicious meal you can imagine. Petra is the baker. And when I say baker, this lady could open a bakery today and she would have people lined up the street. She makes the most fabulous desserts. And, when I say that, you are probably thinking she served us a cake or pie when we visited.  Nope – it was an ARRAY of cakes, pies, streusels and all manner of delicious crumpets. They are truly a power couple and we were so sad when they moved. However, with social media being what it is, we keep in touch and are able to keep up with each other’s lives. We enjoy this recipe for Mirko’s simple slaw quite often and are always asked for the recipe when we serve it to others. So, Mirko, this is dedicated to you and your special technique! 

When we tried this slaw we knew the ingredients were simple. This recipe is crisp, cool and refreshing and we just can’t get enough of it. When we were finally able to corner our friend, Mirko, and ask his secret to making this fabulous slaw he just chuckled and said “it’s too easy!” And he’s right, it is! It’s all in the technique. So, if you don’t have a mandolin, stop reading this right now and go to TJ Maxx and buy you one for little of nothing. This is one of the key secrets. The cabbage is sliced with a mandolin so it’s nice and thin and shredded. After slicing the cabbage with the mandolin (be careful here and watch your fingers – use the safety that comes with your mandolin), you bruise the cabbage by squeezing it and massaging it or as Mirko told me “You beat it into submission!” 😊 Seriously, I could geek out all day talking to Mirko about cooking! He is an incredibly good cook!

Once you have your cabbage shredded and beaten into submission, make a simple dressing of equal parts light olive oil and white wine vinegar, with salt and pepper for seasoning. If we cut up a whole head of cabbage, I use ½ cup olive oil and ½ cup white vinegar. If we do half a head of cabbage I use ¼ - 1/3 a cup of olive oil and white vinegar. Then just add pink himalayan salt and freshly ground pepper and you are in business. Mix the dressing ingredients together, pour over the slaw and toss it all together.

This recipe is delicious with so many main courses. We love it with grilled chicken, pork and fish. We also love this as an addition to any kind of taco or fajita recipe. It pairs nicely with my fish taco and beef fajitas recipes

We make this slaw so often that sometimes I just want to mix it up a little so I switch the white vinegar out for apple cider vinegar or red wine vinegar. It’s always so delicious! Let me know what you think if you make it. And, Petra and Mirko, if you are reading this, we love and miss you!!!! 😊