This is my mother’s recipe, something she used to make often back home and one of those days she surprised us making this salad to serve with dinner… I must admit I completely forgot how beautiful and bright in colour this salad was.
INGREDIENTS
- ½ head large red cabbage (shredded)
- ½ lemon juice
- 2 – 3 apples, more if small (grated)
- 1 small onion (chopped finely)
- 2 – 3 tbs olive oil
- fine sugar – to taste
- salt – to taste
EQUIPMENT
- medium pot
- strainer
- mixing bowl
METHOD
- Bring pot of water to boil, add cabbage and continue heating until water is boiling again.
- Cook 1 minute longer, strain the cabbage, cool down a bit and place in a mixing bowl.
- Add lemon juice to bring back the colour, grated apples and onion.
- Season to taste with salt and sugar, mix well and place in the fridge to chill a bit before serving.
Makes 4 – 5 servings.
NOTES
More Polish recipes.
More salads from our blog.
If you are looking for more red cabbage recipes, take a look at Cathy’s Red Cabbage and Cannellini Bean Soup or Choclette’s Braised Red Cabbage.
I’m submitting this recipe to March Inheritance Recipes that we co-host with Solange of Pebble Soup.
I love cabbage and I love eating pink colour food… ;) This looks super yummy!
Thank you, it is addition of the lemon that made the colour so nice and bright.
Simple to make and such a beautiful colour too – love it!
This is SO pretty, Margot! I think it would be a perfect fuss-free side dish for the Easter lunch table, as well as any other meal.