Cabbage Salad

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.

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Ingredients

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I like to use Light or Original

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

Mayonnaise

Lemon juice – optional

Salt & pepper to taste

Method

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.

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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.

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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.

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Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

One thought on “Cabbage Salad”

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