A healthy spin on a classic side dish, this romanian vinegar coleslaw is fresh, tangy, and guilt free (no mayo!)
I like to keep things simple, as simple as possible. If you know my recipes, most of them include 3-5 ingredients at most, mostly relying on the colors, textures, tastes and nutritive values of whole, organic beautiful produce. I don’t think recipes should be complicated to be beautiful and nutritious, and this Romanian Vinegar Coleslaw (No Mayo) is a perfect example.
GROWING UP WITH ROMANIAN VINEGAR COLESLAW
Growing up in Romania, I only knew ONE way to eat cabbage salad/slaw: with vinegar, not mayo. A coleslaw is technically a cabbage salad, and this is how they treat it in Romania (and may I say, it’s delicious). It’s called “Salata de varza”.
The moment (and even the place at the table) is still very vivid in my mind: when I took the bowl to drink the remaining dressing when all the salad was gone. I was in our Romanian apartment (I was born and raised there), 6 or 7 years old, at the dinner table, and I asked if I could take the bowl and sip. It’s as evident now as it was back then: this salad is lean, mean, crunchy, satisfying, colorful, and simply the bomb. I’ve only changed it a bit by using oils and vinegars we find here in the US, and throwing in some shredded carrots, which are totally optional.
HOW TO SERVE IT:
My favorite way to serve the slaw is with a hearty protein side. I prefer plant-based proteins like tempeh. It’s salty, has a fun umami taste, is nourishing, high in protein, and it keeps well. It makes a regular home in my fridge.
In addition, I also remember vividly having this served with refried beans. Both recipes will be at the bottom of this post.
Bonus points: Since this coleslaw uses vinegar, it actually keeps very well in the fridge. Can’t say the same for mayo. Have you seen what happens to coleslaw with mayo after a few days? Not pretty.
ADDITIONAL RECIPES THAT PAIR WELL WITH THE SLAW:
Lastly, If You Are Curious About The Food Culture of Romania, Check out These Resources:
Romanian Vinegar Coleslaw (No Mayo)
Equipment
- Bowl, knife, cutting board.
Ingredients
- 2 cups 2 cups thinly shredded cabbage, any color
- 1/2 cup shredded carrots, optional
- 1 tbsp or drizzle of olive oil (or flax oil)
- 1 tbsp or drizzle of raw apple cider vinegar
- 2 pinches salt, or to your taste
Instructions
- First and foremost, my mother insists on massaging the cabbage with the salt first, so that's what we'll do. Make sure your hands are super clean, and then squeeze and massage until the cabbage starts to wilt. The salt creates friction to help break down the cell wall.
- Second, add in the carrots, oil, vinegar and salt. Toss well.
- Lastly, let sit at room temperature for about 5 minutes to let the flavors marry and so that the cabbage softens a bit.
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