Surówka z Kapusty (Polish Cabbage Slaw)

Ingredients

• 1 small head (about 1.25 lbs) green cabbage, cored and thinly sliced
• 2 medium carrots, peeled
• 3 tablespoons white vinegar
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground
• ½ teaspoon sugar

Instructions

1. 1

   Set up a large cutting board and chef's knife. Peel away and discard the outer leaves of one small green cabbage (about 1.25 lbs), then cut it in half lengthwise. Using a sharp knife, cut out and discard the core from each half. Slice the cabbage as thinly as you can manage — aim for ribbons about 1/8-inch wide. A mandoline works beautifully here if you have one, but a knife does the job. Transfer the sliced cabbage to a large glass or stainless steel bowl.

2. 2

   Using a box grater or microplane, grate the 2 medium peeled carrots on the large holes or shred them with the vegetable shredder blade. Add the grated carrot directly to the bowl with the cabbage — the carrots add a subtle sweetness and color that balances the vinegar.

3. 3

   In a small measuring cup, whisk together 3 tablespoons of white vinegar, 2 tablespoons of extra-virgin olive oil, 0.75 teaspoon of kosher salt, 0.25 teaspoon of freshly ground black pepper, and 0.5 teaspoon of sugar. Whisk until the salt and sugar dissolve and the dressing is uniform.

4. 4

   Pour the dressing over the cabbage and carrot mixture. Using clean hands or two wooden spoons, toss vigorously for 1-2 minutes — you want to massage the vegetables and distribute the vinegar evenly. You'll notice the cabbage begins to soften and release its own liquid, which mingles with the dressing. The slaw will taste sharp and assertive at first, which is exactly right.

5. 5

   Let the slaw sit at room temperature for at least 5 minutes before serving, or refrigerate in an airtight container for up to 3 days. The flavors meld and mellow slightly as it rests. Toss again before serving. Surówka z kapusty tastes even better the next day, so don't hesitate to make it ahead.

Tools you’ll need

• large glass or stainless steel bowl
• sharp chef's knife
• cutting board
• box grater or microplane
• small measuring cup
• whisk
• wooden spoons

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