Polish Apple and Dill Slaw (Surówka z Kapusty) Recipe
A Polish-style slaw of salted, drained white cabbage with grated Granny Smith apple, fresh dill, lemon juice and olive oil, with no mayonnaise anywhere near it. The apple stays tart and firm, the dill is picked by hand rather than chopped, and the optional teaspoon of sugar is only there to balance the lemon. The cabbage ends up crisp without being woody or soggy.
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
Serving: 1servingCalories: 160kcalCarbohydrates: 14.7gProtein: 1.6gFat: 11.7gSaturated Fat: 1.6gSodium: 22mgPotassium: 262mgFiber: 4gSugar: 9.6g
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