Some Crunchy Slaws ...

Slaws are as popular in Latvia and Lithuania as they are in neighbouring Poland. They should always be left to stand for a while before serving, and because of this they are ideal for a barbecue — you can even prepare them the day before to make life easy for yourself.

What I appreciate most about slaws is their versatility — I generally keep one in the fridge, as I find they go well with almost everything! These slaws are made for sharing, and the recipes on the following pages all make a bowlful for the middle of the table, as part of a spread.