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Surówka
Serves 4 Prep 15 min Cook none Total 15 min Type Side Origin Polish

Surówka

Polish raw vegetable slaw: grated carrot, apple and white cabbage tossed with sour cream, lemon juice and a pinch of sugar. Crisp, bright, faintly sweet. Eaten alongside the heaviest Polish lunches (kotlet schabowy, mashed potatoes and gravy) for fresh contrast. Every Polish home cook has their version.

Serves 4 Prep 15 minutes Cook none Units Rate

Overview

Three raw vegetables: coarse-grated carrot, coarse-grated apple, fine-shredded white cabbage. They toss with a sour-cream-and-lemon dressing, a pinch of sugar, salt and pepper. Sometimes a handful of raisins or sunflower seeds joins. Eaten within an hour of dressing while still crunchy; the longer it sits, the softer it gets.

Ingredients

Salad

  • 3 carrots (medium, about 300 g; peeled, coarsely grated)
  • 1 tart apple (large, Granny Smith or Cox; peeled, coarsely grated)
  • 200 g white cabbage (very finely shredded; about a quarter of a small head)
  • ½ teaspoon salt

Dressing

  • 150 g full-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon caster sugar
  • ¼ teaspoon fine salt
  • Freshly ground black pepper

Optional add-ins

  • 2 tablespoons raisins (soaked in hot water 5 minutes, drained)
  • 1 tablespoon sunflower seeds
  • 1 tablespoon fresh parsley (or dill, chopped)

Method

Stage 1 - Prepare the vegetables

  1. Peel and coarsely grate the carrots on a box grater.
  2. Peel, core and coarsely grate the apple. Toss immediately with 1 tablespoon of the lemon juice (from the dressing) to stop browning.
  3. Finely shred the cabbage with a sharp knife or mandoline (2 mm strips).
  4. Place all three in a large bowl with the ½ teaspoon salt; toss; leave 5 minutes.

Stage 2 - Squeeze the cabbage

  1. Tip into a colander; press with your hands to release some water from the cabbage. Don't squeeze it dry; just a light press.
  2. Return to the bowl.

Stage 3 - Dress

  1. Whisk the sour cream, remaining lemon juice, sugar, salt and pepper in a small bowl.
  2. Pour over the vegetables.
  3. Toss to coat.

Stage 4 - Finish

  1. Stir in the raisins and seeds if using.
  2. Taste; adjust salt or lemon.
  3. Scatter parsley or dill over the top.
  4. Serve straight away, or chill 15 minutes max.

Notes

  • Coarse grate, not fine: Fine-grated carrot turns to mush. Use the large holes on a box grater.
  • Eat within an hour: Surówka loses its crunch as the vegetables continue to release water. Make right before serving.
  • Sour cream or yoghurt: Full-fat sour cream is traditional. Greek yoghurt thinned with a teaspoon of cream is acceptable.

Variations

Surówka z kapusty kiszonej: Made with sauerkraut, grated carrot, apple and a little oil instead of cream. The winter version. With horseradish: Stir 1 teaspoon prepared horseradish into the dressing for extra bite.

Serving

Serve with: Kotlet schabowy, roast chicken, fried fish, pork chops, or alongside potato dumplings. The crunchy fresh foil to heavy Polish mains.

Storage

  • Best on the day. Keeps 1 day refrigerated but softens noticeably.
  • Doesn't freeze.

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