Surówka z Kapusty
The Quirky Foodster Team
Ingredients
- White cabbage, finely shredded — 1/2
- Carrots, grated — 2
- Apple, grated — 1
- Lemon juice or vinegar — 2 tbsp
- Oil — 2 tbsp
- Sugar — 1 tsp
- Salt — to taste
Method
- Combine the shredded cabbage, grated carrot and apple in a bowl.
- Whisk together the lemon juice or vinegar, oil, sugar and salt.
- Pour the dressing over the vegetables and toss well.
- Let sit for 15–20 minutes before serving to allow the cabbage to soften slightly.
Introduction: A crunchy, tangy raw cabbage and carrot salad, a common and refreshing accompaniment to hearty Polish meals.
Cultural Background: Surówka, a general Polish term for raw vegetable salads, is a staple side dish, its bright acidity and crunch offering a welcome contrast to the richer, heavier main dishes typical of Polish cuisine.
Tips: Shred the cabbage as finely as possible for the best texture. Let the salad rest, as this softens the cabbage and allows the flavours to develop.
Variations: Add a handful of raisins for extra sweetness. Include a little grated horseradish for a sharper kick.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What does 'surówka' mean?
A: A general Polish term for raw vegetable salads, of which there are many variations using different combinations of vegetables and fruit.
Q: What is this salad typically served with?
A: Hearty main dishes like schnitzel, roasted meats or pierogi.
- White cabbage, finely shredded — 1/2
- Carrots, grated — 2
- Apple, grated — 1
- Lemon juice or vinegar — 2 tbsp
- Oil — 2 tbsp
- Sugar — 1 tsp
- Salt — to taste
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