Polish coleslaw “Surowka” is a flavorful but simple coleslaw made with fresh pointed (or white) cabbage, carrots, parsley root and lots of fresh dill. This salad is a popular accompaniment to many Polish dishes, but it can also be served as an accompaniment to a summer barbecue or garden party. Coleslaw Surowka – a delicious recipe from Poland and a great alternative to traditional salads as it is very nutritious and tasty.
Ingredients of the Polish coleslaw Surowka
You can make your Polish coleslaw Surowka with different ingredients.
First you need to cut a head of white cabbage into small strips.
- You can use cabbage or pointed cabbage to make a delicious salad. White cabbage is a good choice when you want a sweet salad as it has a slightly sweet taste. Pointed cabbage is a good choice when you want a hearty salad as it has a slightly tart flavor. Both types of cabbage are very healthy and contain many nutrients.
- Due to its firmer structure, the white cabbage has to be simmered a little longer and kneaded more for this coleslaw. You should take this into account during production and calculate the longer time (calculate about 1 hour for drawing).
Then add a peeled and finely grated carrot and parsley root .
- There are grated carrots in this coleslaw. Those are for the vitamins and nutrients. Carrots are very nutritious and contain many vitamins and nutrients that are good for our body. Did you know that carrots were originally yellow or orange? The average carrot is about 10 centimeters long and 2.5 centimeters thick. Carrots are very healthy and can help prevent cancer.
- Freshly grated parsley root (alternatively you can also use parsnip) joins the carrot with our coleslaw. This root vegetable is very nutritious and contains many vitamins and minerals. They are also high in fiber, which is good for digestion. Parsnips are particularly rich in vitamin C, potassium and folic acid. Parsley roots also contain many nutrients, including vitamin C, potassium, magnesium, iron, and beta-carotene.
- Both root vegetables are very healthy and should be a regular part of your diet.
Then add a little salt, pepper and lemon juice .
- The “Surowka” coleslaw is marinated with lemon juice to bring the necessary acidity to the salad. Squeeze the lemon over the salad until you like the taste. Then let the salad marinate for an hour or so. After that, you can almost serve and enjoy the salad.
- Whether you add some additional sweetness in the form of syrup or sugar is entirely up to you.
Lots of fresh dill for that special touch.
- You absolutely must include fresh dill in your coleslaw! The taste is amazing and you won’t regret it. Dill is one of my favorite spices and I am sure you will love it too. So, give the dill a try and you won’t regret it.
- You can use fresh or dried dill, but fresh dill is best in this coleslaw. When using fresh dill, use only the leaves and not the stalk. Dill has a light, aniseed flavor and perfectly flavors this coleslaw.
- Dill is an important part of many dishes and is easy to grow. Dill is a delicious addition to many dishes and can help you improve your sense of taste.
Enjoy your Polish Coleslaw Surowka!
The vegan coleslaw Surowka is a real treat. The perfect balance of sweet and sour, salty and umami, bold and tender – this salad really has it all. And the best part is that it’s so easy to make. All you need is this coleslaw recipe, a few simple and cheap ingredients, and a little bit of time. Once you try the salad, you’ll want to make it again and again.
More fresh salad recipes you might love like this Easy Coleslaw with Carrot and Parsley Root:
- heavenly blueberry, avocado and mint salad
- Easy Quinoa Cabbage Salad
- vegan summer salad with quinoa
- Quinoa barley salad with dates vegan
- vegan oriental salad of roasted carrots on marinated lentils
- Spicy cucumber and radish salad
Coleslaw Surowka – a delicious recipe from Poland
- Halve the pointed cabbage, slice into thin strips or cut into fine strips with a sharp knife. The stalk should be left over and you can discard it.
- Peel the carrots and parsley root with the vegetable peeler and grate on the coarse side of your kitchen grater. Finely chop the dill.
- Rinse dill and shake dry. Cut or chop finely.
- Put all the prepared ingredients in a large bowl and knead with the lemon juice and vegetable oil.
- Season with salt and pepper. Mix again and set aside to steep for about 30 minutes. Coleslaw made from white cabbage can be kneaded more vigorously and then left to stand for about 1 hour, as it is firmer than pointed cabbage.
- Mix again before serving.