Fresh cabbage features in many salads in Poland, the following much loved version can be made throughout the year.
In English the word coleslaw is used for a cabbage salad – this word is from the Dutch koolsla – kool – cabbage, sla – salad.
- 1 or 2 carrots
- Hard white cabbage – around a quarter or half a medium one
- 1 eating apple – red skinned is nice for colour
- 1 onion – I like to use a red one for colour
- Lemon juice – optional
- Salt & pepper to taste
I always start by grating the carrot using a large grater and then cut the cabbage into fine strands so that I have equal quantities of orange and white. Put these into a large mixing bowl.
I find that 1 carrot is often enough for the amount I need. In the photo below 2 carrots were used to make a larger amount of salad.
- Chop the onion into small pieces and add this to the bowl.
- Grate the apple including the skin and add this to the bowl.
- Add several tablespoons of mayonnaise and mix well to coat the mixture.
- You might want to add a little lemon juice to make the mayonnaise a little thinner.
- Add some salt and pepper to taste.
- Serve with cold smoked Polish style meats or sausage or with a hot roast or casserole as a good contrast.