This is perhaps the most traditional surówka, or raw salad, you’ll find on a Polish menu. Serve as a side dish with any main meal or try it piled into a sandwich, such as the Polish-inspired Reuben. You can also make this with drained sauerkraut. It’s best if you can mix the cabbage, carrot and onion in advance, but peel and grate the apple just before adding it to the cabbage. Pictured here with Celeriac slaw with raisins.
- Yield: 8 Servings
- ½ head white cabbage, around 500 g/1 lb 2 oz, very finely shredded, or 350 g/12 oz/2½ cups sauerkraut, drained
- 1 tsp sea salt
- 1 large carrot, grated
- ½ white onion, very finely chopped
- freshly ground black pepper
- ½ Lemon juice
- 1 tsp granulated sugar
- 4 tsp vegetable oil
- 1 green or red apple
- 1 tsp chopped fresh dill or parsley
- If using fresh cabbage, put it in a colander or sieve set over a bowl, sprinkle with salt and leave to drain for 30 minutes (there is no need to salt the sauerkraut). Drain well and, using your hands, squeeze any excess water out of the cabbage.
- Tip the cabbage or sauerkraut into a serving bowl. Add the carrot and onion. Season with a little black pepper, stir in the lemon juice, sugar and vegetable oil, then cover and store in the fridge for up to 24 hours.
- Just before serving, peel and grate the apple and add it to the cabbage. Sprinkle over the dill or parsley and serve.