Cabbage Salad with Apple and Carrot (Traditional with a Twist) - photo 1
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Cabbage Salad with Apple and Carrot (Traditional with a Twist)

Appetizers Salads Regional Cuisine of Poland 15 min Easy 11 wyświetleń ~12.46 PLN - (0)
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Description

A classic Polish coleslaw made from white cabbage, enhanced by the freshness of apple and the sweetness of carrot. It’s a simple winter side dish for meat dishes (pork loin, roasted duck, sausage) or as a light appetizer with dark bread. The coleslaw is crunchy, slightly tangy thanks to pickled cucumber and apple cider vinegar, while the creamy dressing made from yogurt and sour cream makes it delicate and velvety. By briefly massaging the cabbage, it gains softness, and optional toasted sunflower seeds or crispy bacon add a contrast of textures. The recipe includes practical tips for beginners: how to chop cabbage, how to check for softness, and how to season for a balanced flavor.

Ingredients Used

Ingredients (15)

Servings:
4
  • White cabbage 800 g
  • Carrot 1.9 szt.
  • Apple (preferably sour, e.g. Antonovka) 150 g
  • Pickled cucumber 1.2 szt.
  • Red onion 80 g
  • Natural yogurt (thick, 3.2%) 150 g
  • 18% cream 80 ml
  • Sarepska mustard 4 łyżeczki
  • Apple cider vinegar 15 ml
  • Fresh dill (chopped) 15 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 10 ml
  • Roasted sunflower seeds 30 g
  • Smoked bacon (diced) 100 g
💰 Szacowany koszt dania: ~12.46 PLN (3.11 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Prepare your workspace and tools: a large bowl (at least 3 l), a cutting board, a sharp knife or mandoline, a vegetable grater (medium holes), a small bowl for the dressing, a whisk or fork, a strainer, and a kitchen towel. Lay out a paper towel on the counter if you plan to fry the bacon.

Use a wide bowl to mix the salad freely. If you don't have a mandoline, you can achieve thin strips of cabbage with a sharp knife. When frying the bacon, you will need a pan with a diameter of 20–24 cm.
2

Prepare the cabbage: cut off the outer damaged leaves. Place the cabbage head on a cutting board, cut it in half, and then into quarters. Holding the quarter, cut out a triangular piece of the hard core diagonally. This is important as it removes the tough fibers and makes slicing easier.

Ingredients: White cabbage
Use a long, sharp kitchen knife. If the core is large, cut it out with a larger wedge - pieces that are too big will make the cabbage pieces tough.
3

Shred the cabbage: lay a quarter flat and cut it into thin strips (about 2–3 mm thick). If you are using a mandoline, set it to the thinnest setting. Transfer the shredded cabbage to a large bowl (it should weigh about 800 g).

Ingredients: White cabbage
Thinner strips of cabbage are more delicate and absorb the dressing better. If you are cutting with a knife, make smooth movements; do not 'saw' with the cutting blade - this will help achieve even slices.
4

Soften the cabbage: sprinkle it evenly with 5 g of salt. Massage the cabbage with your hands for 2–3 minutes: take a handful and vigorously knead and squeeze until it releases some juice and softens slightly. After massaging, set aside for 5–10 minutes to allow the juices to be released.

Ingredients: White cabbage, Salt
Massage the cabbage with wet, clean hands or use disposable gloves. The goal is to noticeably soften it and release juice — the cabbage should become more flexible, not raw and hard.
5

Prepare the carrot, apple, cucumber, and onion: peel the carrot and apple (if the apple skin is thin, you can leave it on). Grate the carrot on a medium grater into a large bowl; grate the apple on the same grater to prevent browning (the electrolytes from the carrot slow down the browning). Dice the pickled cucumber finely and lightly squeeze out the excess liquid in a sieve. Chop the onion into very small cubes or thin half-rings.

Ingredients: Carrot, Apple (preferably sour, e.g. Antonovka), Pickled cucumber, Red onion
If you don't want a bitter taste from the onion, soak it in cold water for 5 minutes after chopping and drain. You can add a little lemon juice to the apple if you're worried about it browning, but don't overdo it — vinegar in the dressing will also work.
6

Drain the cabbage if it has released a lot of juice: pour out the excess juice, but leave some to avoid drying out the salad. Combine the cabbage with grated carrot, apple, chopped cucumber, and onion in a large bowl.

Ingredients: White cabbage, Carrot, Apple (preferably sour, e.g. Antonovka), Pickled cucumber, Red onion
Do not squeeze the cabbage dry — a few tablespoons of juice will improve the moisture. If the salad seems too watery, pour some juice into a small bowl and use it for seasoning later.
8

Combine the salad with the dressing: pour the dressing into the bowl with the cabbage and vegetables. Gently but thoroughly mix with two spoons or clean hands for 1–2 minutes, until the dressing evenly coats the ingredients. Taste and adjust the salt, pepper, or acidity if needed (add 5–10 g of vinegar or lemon juice if you want a more pronounced flavor).

Ingredients: Natural yogurt (thick, 3.2%), 18% cream, Sarepska mustard, Apple cider vinegar, Honey
Mix from the bottom of the bowl upwards to evenly distribute the dressing. Do not whisk too hard to avoid mashing the apple and carrot — the goal is to maintain a slightly crunchy texture.
10

Finishing and resting: add chopped dill (15 g) to the salad and gently mix. Let the salad sit for 10–15 minutes at room temperature or in the fridge for the flavors to meld. Before serving, check the taste and adjust salt or pepper if needed.

Ingredients: Fresh dill (chopped)
A short rest enhances the flavor, as the cabbage 'absorbs' the dressing. Do not keep the salad with the bacon for too long, as it will lose its crunch — it's better to add the bacon just before serving.

Dressing

7

In a small bowl, mix 150 g of natural yogurt, 80 g of 18% cream, 20 g of Sarepska mustard, 15 g of apple cider vinegar, and 10 g of honey (if using). Whisk thoroughly with a whisk or fork until the dressing is smooth. Add 2 g of pepper and taste - if needed, add a pinch more salt (remember that the pickled cucumber and any bacon are salty).

Ingredients: Natural yogurt (thick, 3.2%), 18% cream, Sarepska mustard, Apple cider vinegar, Honey, Salt, Ground black pepper
Use a small bowl and a whisk or fork. The honey will dissolve more easily if you mix it with the mustard and vinegar first. The dressing should be smooth, creamy, and slightly tangy — not too runny.

Optional additions

9

If you want to add sunflower seeds: heat a dry skillet over medium heat and toast 30 g of seeds for 2–4 minutes, stirring until they are lightly browned and smell nutty. If you choose bacon: fry 100 g of chopped bacon in the skillet without adding fat for 6–8 minutes until crispy, then drain on a paper towel. Add the bacon or seeds to the salad just before serving.

Ingredients: Roasted sunflower seeds, Smoked bacon (diced)
Toast the seeds in a dry, well-heated pan and do not leave the stove — they burn quickly. Fry the bacon over medium heat to render the fat and achieve even crispiness.

Serving

11

Serve the salad in a wide bowl or individual salad bowls. Garnish with a few sprigs of dill and, if using, sprinkle with toasted seeds or crispy bacon. It pairs wonderfully with dark bread (rye bread) and meat dishes such as pork loin, neck of pork, or roasted duck.

Ingredients: Fresh dill (chopped), Roasted sunflower seeds, Smoked bacon (diced)
It's best to serve it chilled or at room temperature. If you're preparing the salad in advance, keep it in the refrigerator covered with plastic wrap.

Fun Fact

💡

Cabbage salads have a long tradition in Polish cuisine as a side dish to meats — massaging the cabbage has been known for generations, as it releases juice and becomes more tender by breaking down the vegetable's cells.

Best for

obiad rodzinny wigilijna przystawka (w wersji bez boczku) grill lub zimowe spotkanie przy pieczonych mięsach

Tips

🍽️ Serving

Serve chilled or at room temperature. For a contrast in textures, serve with toasted seeds or a sprinkle of crispy bacon. Great with heavier meats and roasts — it refreshes the flavor and adds acidity.

🥡 Storage

Store in an airtight container in the refrigerator for 2–3 days. If you want to extend the freshness of the cabbage, store the dressing separately and mix just before serving. Add the bacon only when serving to keep it crispy.

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