An element that doesn’t miss from the Slovenian salads is the vinegar, which gives the food a sour taste. The most common salads are the potato ones, which can vary a lot: they can be prepared simple, just with sliced onion, like the krompirjeva solata, or with pork meat cubes or eggs. Lighter salads are the pepper in vinegar salad, also eaten in Serbia and Croatia or the broccoli salad. The broccoli salad can be heavier and more complex, too, containing: bacon, grapes and almonds, with a dressing made of sugar and vinegar. An original recipe is the dandelion salad, with potatoes, kidney beans, cooked eggs, bacon and caraway seeds. Salads are also eaten with the main course, but only the simple ones, made of cabbage, lettuce or tomatoes, like the zelnata solata. An exotic salad recipe is prepared with spiral pastas, yoghurt, sour cream and fruit: red grapes, pineapple and strawberries.

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