White Cabbage Slaw with Carrot and Apple Recipe
White cabbage slaw with carrot and apple is a classic side dish served with dinner in Polish homes and milk bars. It’s crunchy, slightly sweet-and-sour, and wonderfully refreshes heavier dishes like roasted meats or cutlets. You can compare it to American coleslaw, but in a lighter, less mayonnaise-heavy version.
This simple cabbage slaw is a staple of everyday Polish cooking: inexpensive, quick to make, and a perfect way to balance rich, hearty mains with something fresh and crunchy.
Chef's tips
Shred the cabbage as finely as you can – the finer it is, the faster it softens and the better it absorbs the dressing. Don’t skip the kneading with salt; it really improves the texture and flavor.
How to serve
Serve in a small bowl next to meat or fish dishes, or pile it directly onto the plate next to potatoes and cutlets. It also works well in sandwiches and burgers instead of classic coleslaw.
Ingredients
- cabbage fresh, without outer leaves - 400 g
- carrot medium - 2 piece
- apple tart or sweet-tart - 1 piece
- oil - 3 tablespoons
- vinegar - 2 tablespoons
- sugar or honey - 1 teaspoon
- salt for the cabbage - 0.5 teaspoons
- pepper to taste
- dill or parsley chopped, optional - 1 tablespoon
Preparation
- Remove the outer leaves of the cabbage if they are damaged. Cut the head into quarters and remove the hard core. Shred the cabbage very finely with a knife or on a cabbage grater.
- Transfer the shredded cabbage to a large bowl, sprinkle with salt and knead with your hands for 2–3 minutes until it softens slightly and releases some juice. This will make it more tender.
- Peel the carrot and grate it on a fine or medium grater.
- Wash the apple, peel it if you like, remove the core and grate it on a coarse grater.
- Add the grated carrot and apple to the cabbage. Gently mix.
- In a small bowl, mix the oil, vinegar or lemon juice, sugar and a pinch of pepper until the sugar dissolves.
- Pour the prepared dressing over the slaw and mix thoroughly.
- Finally, add the chopped dill or parsley, if using, and mix again.
- Set the slaw aside for at least 10–15 minutes to let the flavors meld.
Storage
Surówkę przechowuj w lodówce w szczelnym pojemniku. Następnego dnia będzie jeszcze bardziej miękka i dobrze przegryziona, ale jabłko może lekko ściemnieć – to normalne.
