Recipe for: Spring Coleslaw for May Day - photo 1
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Recipe for: Spring Coleslaw for May Day

Additions May Day 45 min Easy 6 wyświetleń ~14.85 PLN - (0)
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Description

Colorful spring coleslaw is a crunchy salad made from white cabbage with the addition of young carrots and apple, dressed with a delicate sauce based on mayonnaise and sour cream. Perfect as a side for grilling, sandwiches, and picnic dishes — it combines freshness, lightness, and a creamy texture. Thanks to the finely shredded cabbage and a brief "massage" with salt, the salad is soft, juicy, and not watery. The sharp accents of onion and mustard, along with the sweetness of honey, create a balanced flavor profile; a sprinkle of sunflower seeds adds a pleasant crunch. Serve chilled, garnished with chives.

Ingredients Used

Ingredients (13)

Servings:
6
  • White cabbage 700 g
  • Carrot 2.5 szt. (~200 g)
  • Apple 1 szt. (~180 g)
  • Red onion 80 g
  • Mayonnaise 120 g
  • 18% cream 100 ml
  • Apple cider vinegar 20 ml
  • Mustard 15 g
  • Honey 10 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sunflower seeds 50 g
  • Chives 0.2 pęczków (~15 g)
💰 Szacowany koszt dania: ~14.85 PLN (2.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Prepare the cabbage: remove the outer, dirty leaves. Place the cabbage on a cutting board, cut it in half lengthwise, and cut out the tough core at an angle. Lay one half of the cabbage flat and finely shred it with a knife — aim for strips 3-4 mm wide. If you have a mandoline with a shredding grid, set it to a thin cut and slowly slide the cabbage through.

Ingredients: White cabbage
Use a large, sharp kitchen knife or a mandoline. The cutting board should be stable (place a damp cloth under the board). Try to cut evenly so that the cabbage has a similar texture and softens uniformly after massaging.
2

Wash the carrot, peel it with a peeler, and grate it on a coarse grater or cut it into thin strips (julienne). The goal is to maintain the crunchiness and visible orange accent in the salad.

Ingredients: Carrot
If you don't like large pieces of carrot, use a fine grater - however, keep in mind that very finely grated carrot will change the texture of the sauce. Use a bowl to collect the grated carrot without scattering it on the countertop.
3

Wash the apple, cut it in half, scoop out the core with a spoon, and slice it into thin sticks (about 3-4 mm). Do the slicing just before mixing to prevent the apple from browning — this will add freshness and crunch.

Ingredients: Apple
Do not peel the apple, the skin will add color and crunch. If you need to cut the apple in advance, drizzle it with a bit of lemon juice (a few ml) to prevent browning.
4

Cut the red onion in half and slice it into very thin half-moons (1-2 mm). Place it in a bowl of cold water for a minute to mellow the sharpness, then drain and gently pat dry with a paper towel.

Ingredients: Red onion
Use a sharp knife, thin slices are easier to balance with the sweetness of the apple and mayonnaise. Do not leave the onion in water for more than 5 minutes — it will lose its flavor.
5

Transfer the chopped cabbage to a large bowl. Sprinkle evenly with 4 g of salt and vigorously massage with your hands for 2–3 minutes: crush and rub the cabbage until it softens, reduces in volume, and releases juice. After massaging, drain the excess liquid or gently squeeze it out with your hands.

Ingredients: White cabbage, Salt
Use a large bowl (at least 3 l). Massaging the cabbage releases water and ensures the salad won't be watery. If you prefer a firmer texture, massage for a shorter time (1-2 minutes).

Sauce

6

Prepare the sauce: in a medium bowl, combine 120 g of mayonnaise and 100 g of 18% cream. Add 20 ml of apple cider vinegar, 15 g of mustard, and 10 g of honey. Season with 2 g of black pepper. Whisk vigorously with a whisk or fork for about 1 minute, until the sauce is uniform and smooth.

Ingredients: Mayonnaise, 18% cream, Apple cider vinegar, Mustard, Honey, Black pepper
Use a hand whisk or a fork. If you want a lighter version, replace part of the mayonnaise with buttermilk or natural yogurt (not included in the ingredients). Maintain the proportions of liquids so that the sauce has a creamy but not too runny consistency.

Mixing

7

In a large bowl with the drained cabbage, add the carrot, apple, and drained onion. Pour in the prepared dressing and gently mix with sturdy tongs or two spoons for 1–2 minutes, until all the ingredients are evenly coated. Taste and season with salt if needed (add 1 g if necessary) and pepper.

Ingredients: White cabbage, Carrot, Apple, Red onion, Mayonnaise, 18% cream, Apple cider vinegar, Mustard, Honey, Salt, Black pepper, Sunflower seeds
Use a large bowl (at least 3 l) and salad tongs; mix thoroughly but gently to avoid crushing the ingredients. You can also add sunflower seeds for crunch.

Cooling and serving

8

Transfer the coleslaw to a serving bowl, cover with plastic wrap, and chill in the refrigerator for 20–30 minutes to let the flavors meld. Before serving, sprinkle with chopped chives and optionally with toasted sunflower seeds.

Ingredients: Chives, Sunflower seeds
Cooling enhances the flavor and texture. If you're preparing the salad ahead of time for a picnic, store it in a cool refrigerator until serving and add the chives and seeds just before serving to keep them crunchy.

Fun Fact

💡

Coleslaw has its roots in Dutch cuisine (koolsla = 'cabbage salad'), but numerous variations have emerged in different countries; in Poland, it is often combined with local additions like apple or seeds.

Best for

piknik grill majówka spotkanie towarzyskie

Tips

🍽️ Serving

Serve chilled in a large bowl as a side dish to pork neck, sausages, or burgers. If serving to go, keep the topping (seeds, chives) separate and add just before consumption to keep it crunchy. You can serve lemon slices on the side so everyone can season the apple accents to their liking.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Coleslaw is not suitable for freezing. Before serving again, gently mix; if the dressing has become too thick, add 1-2 tablespoons of sour cream or yogurt.

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