Two classic crunchy surowka slaws for fish

Two classic crunchy surowka slaws for fish

By
From
Polska
Serves
4
Prep
10 mins
Photographer
Laura Edwards

The word surówka indicates that the vegetables must be raw (pickled vegetables are also acceptable). The other vital quality of a Polish slaw is that it should ‘bite together’, in other words, it shouldn’t be eaten straight away. Unlike a leafy salad, which goes limp after a couple of hours, a slaw tends to taste better over time. A surówka can be different combinations of grated or sliced vegetables and sauces, each Polish household has its own favourites: these are mine.

Sauerkraut slaw

Ingredients

Quantity Ingredient
2 tablespoons white wine vinegar
1/2 teaspoon sugar
3 tablespoons olive oil
300g Sauerkraut, drained
2 carrots, grated
1 small onion, very finely chopped
white pepper, to taste

Method

  1. Mix the vinegar and sugar together until the sugar dissolves, then add the oil and some white pepper.
  2. Combine the sauerkraut, carrots and onion together in a bowl and then pour the dressing over the top. Taste and add more pepper if desired, then place in the fridge for at least 30 minutes before serving.

Leek slaw

Ingredients

Quantity Ingredient
2 tablespoons mayonnaise
2 tablespoons greek yoghurt
2 leeks, finely chopped
1 apple, grated
salt, to taste
white pepper, to taste

Method

  1. Combine the mayonnaise and yoghurt together in a bowl and season with salt and white pepper.
  2. Add the chopped leeks and grated apple and mix thoroughly. Chill in the fridge for at least 30 minutes before serving.
Tags:
polish
eastern european
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