Polish white cabbage slaw with carrot and apple, no mayonnaise
The classic dinner-side slaw: cabbage shredded fine and kneaded with salt so it softens and releases its juice, carrot, apple, a little onion and a dressing of oil, lemon and a pinch of sugar. Crunchy, sweet-and-sour, ready in half an hour, better after one.
Your own work in that: 15 min.
- Shredding 10 min
- Cabbage softens in salt 15 min
- Dressing and mixing 5 min
Step by step
0 / 5 doneShred the cabbage finely
Remove the outer leaves and cut out the core. Shred as finely as you can, with a knife, a shredder or a mandoline. Thin strips soften in salt; thick ones stay hard and dry.
Ingredients: ½ pcs white cabbage · 1 tsp salt · 2 pcs carrots · 1 pcs apple · ½ pcs onion · ½ bunch dill or parsley
Fine, finer than seems necessaryKnead with salt
Sprinkle the cabbage with salt and knead with your hands for 2 minutes, until it wilts and glistens with juice. Leave 15 minutes. This kneading is the difference between slaw and hay.
TipToo much juice after a quarter of an hour? Pour it off; don't squeeze the cabbage dry.
Kneaded, glistening, softAdd carrot, apple, onion
Grate the carrot and apple (peeled or not) on the coarse side, slice the onion into very thin slivers. Add to the cabbage with the chopped dill.
Coarse grater for carrot and appleMake the dressing and mix
Whisk the oil, lemon juice, sugar and pepper with a fork. Pour over and toss the slaw. Taste: sweet-and-sour, distinctly seasoned. Add salt if needed.
Ingredients: 3 tbsp rapeseed oil · 1 pcs lemon, juice · 1 tsp sugar · ½ tsp black pepper
Oil, lemon, sugar, pepperRest and serve
Best after an hour in the fridge, once the flavours have married. Keeps 2 days in the fridge; on the second day it is still good, only less crunchy.
Beside a pork cutlet, as always
Before you start
With sour cream
Swap the oil for 3 tablespoons of sour cream (18%) or yogurt. A milder, creamy version.
With caraway
Half a teaspoon of caraway, crushed between your fingers, into the dressing. Especially good with roast pork.
With napa cabbage
Works, but skip the kneading: napa is soft on its own. Salt goes straight into the dressing then.
