Polish Apple and Dill Slaw (Surówka z Kapusty) Recipe
Last updated on October 13th, 2026
This Polish apple and dill slaw (surówka z kapusty) has no mayonnaise to hide behind. It is crisp white cabbage, a grated tart apple, fresh dill, lemon and olive oil, and it works because of what happens to the cabbage before anything else goes in the bowl. It is one of the slaws I turn to in the summer months. Some of my Polish friends will recognise it, although they would probably leave out the olive oil.
Why You’ll Love This Polish Apple and Dill Slaw
If your slaw turns into a watery mess after 20 minutes, the problem is not the dressing or the type of cabbage. It is the first step. Salting the cabbage and giving it time to release some of its water solves two problems at once: it stops the slaw going soggy, and it softens the woody texture of raw cabbage. Everything else comes together in a matter of minutes, and you end up with a slaw that is fresh and vibrant, with crisp cabbage and plenty of flavour.
Ingredients You’ll Need
You need half a medium white cabbage (400 to 500g), one tart apple, a handful of dill, 50ml of extra-virgin olive oil, the juice of one lemon, black pepper and a heaped teaspoon of sugar, which is optional. The full quantities are in the recipe card below.
Use a Granny Smith or something similar: tart, fresh and firm. The sugar is only there to balance the acidity of the lemon. The slaw should not taste sweet.
How to Make Polish Apple and Dill Slaw
Slice the cabbage
Ditch the outer two layers, then cut the cabbage in half through the root. Rock the knife through rather than pressing down hard, which is much safer on something large, round and unstable. Start slicing at the root end. As the wedge turns into a pyramid shape you will always have a flat side to flip onto, which keeps the slices consistent. Consistent matters more than thin: I prefer my slices a little thicker for a slaw, and I would rather use a knife than a mandoline on cabbage.
Wash and salt the cabbage
Because the cabbage is eaten raw and grows on the ground, I wash it in a salad spinner. Cover it with water, add a generous amount of salt and leave it for 10 to 15 minutes, giving it a jiggle now and then so any dirt settles to the bottom. Drain it, spin it as dry as you can, then salt it again in the basket: quite liberally, but not so much that it turns into sauerkraut. I used around five pinches of coarse sea salt. Mix it in properly, and be a little forceful with the slices to speed up this quick brining.
Leave it anywhere between an hour and a few hours. Mine had about an hour and a half when I checked: slightly wilted, still crunchy, but it had lost its raw edge. Only a little liquid had come out, but that is enough to make a soggy slaw. You can see the whole method, plus a second slaw from the same video, in my guide to better slaws.
Mix the slaw
Grate the apple into a bowl and add half of the salted cabbage. Pick the leaves from six stems of dill and pull them apart with your fingers straight into the bowl. Dill is such a fragile herb that I do not chop it. Add a few cranks of black pepper, the olive oil, the lemon juice and the sugar, then mix well so the apple and dill are evenly distributed.
Tips for the Best Polish Apple and Dill Slaw
- Do not skip the salting. For me it is the most important step in any cabbage based salad.
- Start slicing at the root end, and keep the slices a consistent size.
- Salt generously, but stop short of sauerkraut.
- Pick the dill by hand instead of chopping it.
If you cook with cabbage a lot, my 3 simple tricks to elevate your cabbage are worth a look too. If you want a slaw with more punch, try my Vietnamese slaw, which is made with the same salted cabbage.
Polish Apple and Dill Slaw (Surówka z Kapusty) Recipe
Equipment
- Mixing bowl / Bowl
- Box grater
- Chef’s knife
- Chopping board
- Measuring jug
- Measuring spoons
- Citrus juicer
- Pepper mill / Grinder
- Salad spinner
Ingredients
- Half a medium head of white cabbage salted and drained (see video) (400-500g)
- 1 apple grated
- A handful of dill
- Pepper
- 50 ml extra-virgin olive oil
- 1 teaspoon of sugar
- Juice from 1 lemon
Instructions
- Grate one tart apple, such as a Granny Smith.
- Add half of a sliced cabbage to the bowl (salted and drained – see video).
- Pick the leaves from six stems of fresh dill and add them to the bowl.
- Add a few cranks of cracked black pepper.
- Pour in around 50ml of extra-virgin olive oil.
- Squeeze in the juice of one lemon.
- Add a heaped teaspoon of sugar (optional, to balance acidity).
- Mix everything thoroughly, making sure the apple and dill are evenly distributed.
Nutrition
[bg-nutrition-label id=”8647″]
