Traditional Polish Cabbage Coleslaw Salad (Surówka z Kapusty)

Traditional Polish coleslaw is made with softened cabbage, shredded carrot and dill. It is a popular side dish served with traditional Polish meals. Simple to make and ready in minutes, it is delicious the next day, too!

Polish coleslaw, or cabbage salad (surówka z kapusty, pron. soo-ROOF-kha skha-POOS-ty) is one of the most popular, best loved Polish salads. It's refreshing, salty and sweet, and a little tangy. You'll find it in traditional Polish restaurants and eateries, such as 'bary mleczne' ('milk bars', still operating today in some places), which specialise in affordable simple dishes, as well as people's homes.

The word 'surówka' comes from 'surowy', which means 'raw' in Polish, and refers to any salad made with shredded (typically raw) vegetables and sometimes fruit (often apple). For example, shredded beet salad and sauerkraut salad are both surówki (pl.). Cabbage is probably the most popular ingredient used in this type of salad.

What sets Polish cabbage salad apart from other types of slaws is the method. The cabbage is first tenderized by adding salt, which draws moisture out of the cabbage. This produces softened, slightly salty cabbage, which gives this salad its distinctive texture and flavour. This salad won't get soggy so you can enjoy it the next day, too!

An alternative method of preparing Polish slaw is to assemble it one day (just like any coleslaw, without tenderizing the cabbage) and serve the next. The problem is that although the vegetables will soften the salad might become soggy, so I don't recommend it. Besides, it takes too long.

Polish coleslaw ingredients and substitutions

• Cabbage: see below.
• Carrot.
• Dill.
• Oil: this is usually vegetable oil (most of the time rapeseed oil), but you can use your favourite.
• Lemon juice: or vinegar for stronger acidity (use less).
• Sugar.
• Salt and pepper.

What cabbage to use

Traditional Polish coleslaw can be prepared with any cabbage, but most of the time it's either white cabbage or (seasonal) spring green cabbage (which has a lot of natural sweetness).

Step-by-step recipe instructions

1. Chop cabbage: Finely chop the cabbage and place in a large strainer. Stir in the salt and set aside for 10-15 minutes.

TIP: I do not recommend using a box grater to shred the cabbage.

2. Remove moisture: Squeeze some of the moisture from the cabbage (best to do this with your hand) and transfer the cabbage to a large bowl.

TIP: It may take a minute before the cabbage starts releasing water so be persistent.

3. Assemble: Add the shredded carrot, dill, oil, lemon juice, sugar and pepper.

4. Adjust flavour: Stir thoroughly and adjust the flavour if needed. Cover and chill for 30 minutes before serving, if possible. Keep refrigerated for up to 2 days.

Serving suggestions

Polish cabbage slaw is served with traditional Polish meals, such as kotlety, meatballs and roast meats, often accompanied by either potatoes or kasza groats.

Optional ingredients you can use

Polish people love this simple cabbage surówka salad and sometimes serve it with added ingredients, which can include:

• Fresh parsley (along with or instead of dill)
• Onion
• Apple
• Leek

Top tips

• Use either white cabbage or spring green cabbage.
• For best results cut the cabbage thinly using a sharp knife. I do not recommend shredding the cabbage using a box grater, instead (this might produce a mushy salad).
• Add the salt to the cabbage to help it release moisture.
• Adjust the amount of lemon juice, sugar and seasoning according to your preference.
• Chill your Polish cabbage salad for 30 minutes before serving if possible. Keep covered, refrigerated for up to 2 days.
• Not suitable for freezing.

Related salad recipes to try next

• Pickled Red Cabbage Slaw with Pear & Walnuts
• Creamy Brussel Sprout Slaw with Cranberries
• Marinated Christmas Slaw with Pecans

See also these other traditional Polish recipes including a list of the most popular foods in Poland, as well as more salads!

Recipe

Keep in touch!

If you make this dairy free Polish coleslaw I'd love to know how it turns out for you. Did you tweak this recipe? Let me know in the comments below, thanks!

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