Surówka z Białej Kapusty
A crunchy everyday Polish cabbage slaw made of finely shredded white cabbage, sweet grated carrot, and crisp tart apple tossed in cold-pressed oil, lemon juice, and chopped parsley.
Ingredients
- • 500g fresh white cabbage, core removed and very finely shredded
- • 1 medium sweet carrot, peeled and coarsely grated
- • 1 tart crisp apple, peeled and grated
- • 1/2 small onion, very finely minced
- • 3 tbsp sunflower or cold-pressed rapeseed oil (olej rzepakowy)
- • 2 tbsp fresh lemon juice or cider vinegar
- • 1 tsp sugar
- • 1/2 tsp fine sea salt
- • 2 tbsp fresh parsley, chopped
Preparation Steps
Very finely shred the white cabbage. Place in a large bowl, sprinkle with the sea salt, and massage firmly with your hands for 2 minutes to soften the crisp fibres and release natural sweetness.
Add the grated carrot, grated apple, and finely minced onion to the bowl with the softened cabbage.
In a small jar, shake together the rapeseed oil, lemon juice, and sugar until emulsified. Pour over the slaw and toss thoroughly.
Toss through the chopped fresh parsley. Allow the surówka to sit for 15 minutes before serving so the flavours marry into a crisp, refreshing accompaniment.