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Spring Cabbage Salad (for Easter)

Additions Easter Salads 30 min Medium 27 wyświetleń ~15.94 PLN * - (0)
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Description

A light, crunchy salad made with napa cabbage and spring additions: radishes, carrots, fresh cucumber, and gently blanched asparagus. Dressed with a creamy, tangy mustard dressing based on sour cream, with the addition of hard-boiled egg for a more distinct texture. This is a modern Polish suggestion as an addition to the Easter table — a refreshing alternative to heavier mayonnaise salads. The salad pairs well with roasted meat, white sausage, and cottage cheese; it is visually appealing thanks to the green asparagus and red radishes, and its flavor can be enhanced with fresh sorrel or cottage cheese as an option.

Ingredients Used

Ingredients (15)

Servings:
4
  • Chinese cabbage 800 g
  • Chicken egg 2 szt. (~120 g)
  • Radish 120 g
  • Cucumber 0.5 szt. (~150 g)
  • Carrot 1.3 szt. (~100 g)
  • Spring onion 0.6 pęczek (~30 g)
  • Asparagus 200 g
  • 18% cream 80 ml
  • Rapeseed oil 30 g
  • Mustard 15 g
  • Apple cider vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Cottage cheese 100 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~15.94 PLN (3.99 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Asparagus

1

Prepare the asparagus: snap off the woody ends (hold the stalk near the base and bend — it will break naturally at the tougher part). If the asparagus is thick, peel the lower part with a vegetable peeler from the inside to the end of the stalk. Cut into pieces of 3–4 cm, keeping the tips separate.

Ingredients: asparagus
Use a cutting board and a sharp knife. Breaking off ensures that you only remove the woody parts — do not cut too much. If you do not have asparagus, skip this step.
2

Blanch the asparagus: bring 1 liter of water with a pinch of salt to a boil, add the cut stalks and cook for 2–3 minutes (heads for 1–2 minutes) — they should be bright green and tender-crisp. Immediately transfer to a bowl of ice-cold water to stop the cooking process.

Ingredients: asparagus, Salt
Use a wide pot, a slotted spoon, and a bowl of ice. The cooking time is short — overcooking will make the asparagus soft and lose its color.

Preparation of ingredients

3

Wash the napa cabbage, removing the outer leaves if they are damaged. Cut it in half lengthwise, then remove the tough core and slice it into thin strips about 1 cm wide. Place in a large bowl and set aside to drain slightly.

Ingredients: Chinese cabbage
Use a large, sharp grater or kitchen knife. Cutting into thin strips makes the salad pleasantly crunchy and easy to eat with a fork.
4

Wash the radishes and slice them thinly on the diagonal (about 2–3 mm). Peel the cucumber (or leave the skin on), cut it in half lengthwise, and slice it into half-moons about 3–4 mm thick. Grate the carrot on the coarse side of a grater. Finely chop the spring onion, separating the white and green parts.

Ingredients: Radish, Cucumber, Carrot, Spring onion
Use a grater for the carrot and a sharp knife for the radish and cucumber. Even slices equal a nicer appearance and a uniform feel in each serving.

Eggs

5

Hard boil the eggs: place the eggs in cold water so that they are covered by 2 cm, bring to a boil, reduce the heat and cook for 9–10 minutes. After that, transfer to cold water for 5 minutes, peel and cut into wedges or small cubes.

Use a medium pot and a spoon to lower the eggs in so they don't crack. Cooling makes peeling easier — if the shell is hard to remove, gently fry a small air pocket under the shell.

Dressing

6

Prepare the dressing: in a bowl, combine 18% cream, mustard, and apple cider vinegar. Add the rapeseed oil in a thin stream, while vigorously whisking, until the sauce is smooth and slightly emulsified. Season with salt and freshly ground pepper, taste, and adjust seasoning if necessary.

Ingredients: 18% cream, Mustard, Apple cider vinegar, Rapeseed oil, Salt, Black pepper
Use a small bowl and a whisk or fork. Slowly adding the oil helps achieve a creamy, stable dressing. If the dressing separates, add a tablespoon of cold water and mix.

Assembly

7

Combine: in a large bowl with the cabbage, add radish, cucumber, carrot, spring onion, as well as the chilled asparagus and chopped eggs. Drizzle with the prepared dressing and gently mix with a silicone spatula or a large kitchen spoon to ensure all ingredients are evenly coated. Stir briefly — 10–15 seconds, to avoid crushing the ingredients.

Ingredients: Chinese cabbage, Radish, Cucumber, Carrot, Spring onion, asparagus, 18% cream, Mustard, Apple cider vinegar, Rapeseed oil, Salt, Black pepper
Use a large mixing bowl. Gently mix from the bottom up to preserve the volume of the cabbage and the structure of the eggs. If you are using cottage cheese or sorrel (optional), add them at the end.

Finishing and serving

8

Before serving, let the salad sit for 8–10 minutes in a cool place to allow the flavors to meld. Just before serving, you can crumble the cheese on top and sprinkle with finely chopped sorrel — both ingredients are optional and add creaminess or a distinct acidity.

Ingredients: Cottage cheese, sorrel
Use a nice bowl for serving. Additionally, you can add cottage cheese for a richer texture and sorrel for a fresh-tart accent.

Fun Fact

💡

Chinese cabbage, although associated with Asian cuisine, is commonly used in Poland as a light base for salads; its delicate leaves absorb dressings well, and when combined with local spring ingredients, it creates a modern Polish dish.

Best for

Wielkanoc przyjęcie rodzinne lekki obiad

Tips

🍽️ Serving

Serve chilled in a bowl as a side dish to roasted meat, white sausage, or as a light starter. You can offer an additional portion of dressings and cottage cheese separately so that guests can season the salad themselves.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. The cabbage may soften over time due to the dressing — if you plan to prepare in advance, store the dressing separately and mix just before serving. Asparagus tastes best fresh; after 24 hours, they lose their crispness.

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