Polish Cabbage and Carrot Salad

Ingredients

• 1 small cabbage, thinly sliced (4 cups / 400g) 1 small cabbage, thinly sliced (4 cups / 400g)
• 2 large carrots, grated (1 cup / 150g) 2 large carrots, grated (1 cup / 150g)
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1/4 teaspoon paprika (optional, for a hint of spice) 1/4 teaspoon paprika (optional, for a hint of spice)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the sliced cabbage, grated carrots, and sliced red onion.
2. 2.
   In a separate small bowl, whisk together the apple cider vinegar, olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
3. 3.
   Pour the dressing over the cabbage mixture and toss until all the vegetables are coated.
4. 4.
   Sprinkle the fresh dill and paprika (if using) over the salad and toss again to distribute the flavors evenly.
5. 5.
   Let the salad marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Cabbage — Make sure to thinly slice the cabbage to achieve a crisp texture in the salad.
• Carrots — Grate the carrots using a box grater or a food processor for a fine texture that blends well with the cabbage.
• Red onion — Slice the red onion thinly to add a mild onion flavor without overpowering the salad.
• Dill — Fresh dill adds a burst of freshness to the salad. If unavailable, you can substitute with dried dill, but use half the amount.

Tips & Tricks

• For a creamier dressing, you can add a dollop of mayonnaise or Greek yogurt to the dressing mixture.
• Customize the salad by adding other vegetables such as bell peppers or radishes for extra crunch and flavor.
• To enhance the sweetness, you can sprinkle a tablespoon of raisins or dried cranberries over the salad before serving.
• Adjust the amount of honey and lemon juice in the dressing according to your taste preferences.
• This salad tastes even better the next day as the flavors continue to develop. Store it in the refrigerator in an airtight container for up to 3 days.

Serving advice

Zesty Polish Slaw is a versatile dish that can be served as a refreshing side salad alongside grilled meats, roasted vegetables, or as a topping for sandwiches and burgers. It adds a vibrant touch to any meal and complements a variety of flavors.

Presentation advice

To enhance the presentation, garnish the salad with a sprig of fresh dill or a sprinkle of paprika. Serve it in a glass bowl or on a platter to showcase the vibrant colors of the cabbage and carrots.