Surówka z czerwonej kapusty
Simple, classic Red Cabbage Salad — creamy, slightly tangy, crunchy, and perfect with kotlety mielone, schabowy, or roasted chicken.
If there’s one thing that makes a Polish dinner truly Polish, it’s the surówka on the side.
In Poland, adding a fresh salad to lunch is almost a rule. Whether you’re eating at home, in a school cafeteria, or in a traditional bar mleczny (milk bar), there’s always a colorful “bukiet surówek” — a bouquet of seasonal raw salads served alongside your main dish. Carrot salad, sauerkraut, cucumber, red cabbage… something crunchy and fresh to balance the hearty meat and potatoes.
For many of us who grew up in Polish homes in the US or Canada, that little portion of salad on the side brings back strong memories. It wasn’t optional, it was part of the plate.
Ingredients
- ½ medium red cabbage, finely shredded
- 1 small leek (white and light green part), finely sliced
- 1 medium carrot, grated (using the large holes, like for beets)
- salt and black pepper to taste
- juice of ½ lemon (or to taste)
- 1–2 tablespoons mayonnaise
- 2–3 tablespoons Greek yogurt
Here is a short video on how I make a Red Cabbage Salad:
Instructions
1. Shred and Grate
Finely shred the red cabbage.
Slice the leek thinly.
Grate the carrot.
Place everything in a large bowl.
2. Salt and Massage
Add salt and pepper.
Use your hands to firmly massage and squeeze the vegetables for a few minutes.
This helps the cabbage release its juices, soften, and become tender while still staying slightly crunchy. It’s the difference between a stiff salad and a proper surówka.
3. Add Creaminess and Balance
Add:
- Fresh lemon juice
- Mayonnaise
- Greek yogurt
Mix everything thoroughly until evenly coated.
Taste and adjust salt or lemon juice if needed. The salad should be slightly tangy, lightly creamy, and fresh.
How to Serve
This red cabbage surówka pairs beautifully with:
- Mashed or boiled potatoes
- Baked or fried kotlety mielone
- Pork chops (schabowy)
- Roasted meats
It adds color, freshness, and that unmistakable Polish dinner feeling.
A Little Tip From My Kitchen
- Let it rest in the fridge for 20–30 minutes before serving — the flavor gets even better.
- It keeps well for a day in the refrigerator.
- If you prefer it lighter, use more yogurt and less mayonnaise.
Smacznego!
If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and publish more delicious recipes for You. www.buymeacoffee.com/cookinpolish.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Do you like salads?
