White Cabbage Salad with Horseradish and Rhubarb (Easter Twist) - photo 1
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White Cabbage Salad with Horseradish and Rhubarb (Easter Twist)

Additions Easter Salads 30 min Easy 20 wyświetleń ~14.77 PLN * - (0)
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Description

A delicate, crunchy coleslaw made from white cabbage with a creamy sauce based on sour cream and mayonnaise, featuring a sharp hint of horseradish and the fresh acidity of rhubarb — the perfect addition to the Easter table. The coleslaw combines a traditional Polish base (cabbage, carrot, apple) with a seasonal spring element (rhubarb) and classic Easter horseradish. It has a distinct contrast of textures: the juiciness of the apple, the crunch of the cabbage, the creaminess of the sauce, and possibly a crunchy topping of walnuts. It pairs well with roasts, eggs, white sausage, and cold meats; it can be prepared in advance — the flavors will meld and become more balanced.

Ingredients Used

Ingredients (14)

Servings:
6
  • White cabbage 800 g
  • Carrot 2.5 szt. (~200 g)
  • Apple 0.8 szt. (~150 g)
  • Chives 30 g
  • 18% cream 100 ml
  • Mayonnaise 50 g
  • Honey 15 ml
  • Apple cider vinegar 15 ml
  • Rapeseed oil 15 g
  • Horseradish 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Rhubarb 80 g
  • Walnuts 30 g
💰 Szacowany koszt dania: ~14.77 PLN (2.46 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Clean and remove the outer, wilted leaves from the head of white cabbage. Cut the head in half, then into quarters. Using a sharp knife or mandoline, finely shred each quarter into thin strips (about 2-3 mm). Place the shredded cabbage into a large bowl for easy mixing.

Ingredients: White cabbage
Use a large, stable cutting board and a sharp knife or a mandoline with a guard. If you don't have a mandoline, slice the cabbage very thinly with a knife. A large metal or glass bowl will make it easier to massage the cabbage.
2

Sprinkle the chopped cabbage with 2 g of salt (about 2 pinches) and vigorously massage it with your hand for 2-3 minutes (use clean hands or kitchen gloves). Massaging will cause the cabbage to release juice, soften, and reduce in volume — its color will become more glossy and elastic.

Ingredients: White cabbage, Salt
Massage for about 2-3 minutes until the cabbage loses its firmness and its volume decreases by about 20-30%. Use a bowl of appropriate size (min. diameter 24 cm) to have enough space for movement.
3

Peel the carrot and grate it on a coarse grater directly into the bowl with the cabbage. Wash the apple, remove the core, and grate it on a coarse grater (you can leave the skin on if it is thin). If you are using rhubarb (optional), peel the tough fibers and cut it into very thin slices or grate it; if the rhubarb is very sour, sprinkle it with a little salt and let it sit for 5-7 minutes, then drain the excess juice.

Ingredients: Carrot, Apple, Rhubarb
Use a grater with large holes or a food processor with a grating disc. If the apple browns quickly, sprinkle it with a little lemon juice or add vinegar to the sauce right away.

Sauce

4

In a small bowl, combine 18% cream (100 g) with mayonnaise (50 g). Add honey (15 g), apple cider vinegar (15 g), and rapeseed oil (15 g). Whisk vigorously with a whisk or fork until the sauce is smooth and slightly emulsified. Add grated horseradish (30 g) and freshly ground pepper (1 g), and optionally 1 g of salt if needed; mix and taste — the sauce should be distinctly creamy with a spicy hint of horseradish and a gentle sweetness from the honey.

Ingredients: 18% cream, Mayonnaise, Honey, Apple cider vinegar, Rapeseed oil, horseradish, Black pepper, Salt
Use a small bowl and a whisk or spoon. If the sauce is too thick, add 1-2 teaspoons of water or more vinegar to achieve the desired consistency. If you don't have mayonnaise, increase the sour cream and add 1 teaspoon of Dijon mustard as a substitute.

Mixing the salad

5

In a large bowl with the massaged cabbage, add grated carrot, apple, drained rhubarb (if using), and finely chopped chives (30 g). Pour in the prepared dressing and using a large wooden spoon or spatula, gently but thoroughly mix all the ingredients — evenly distribute the dressing over the vegetables. Stir for about 1-2 minutes, until each piece is coated with the dressing.

Ingredients: White cabbage, Carrot, Apple, Rhubarb, chives, 18% cream, Mayonnaise, Honey, Apple cider vinegar, Rapeseed oil, horseradish
Use a large spoon and fold the ingredients from the bottom up to avoid mashing the apple and carrot. Check the taste and season with a pinch of salt or pepper if needed.

Resting

6

Cover the bowl with plastic wrap or a plate and set the salad in the refrigerator for 20-30 minutes to let the flavors meld. During this time, the cabbage will soften further, and the rhubarb (if used) will combine with the dressing.

If you are preparing the salad for the holiday table in advance, you can set it aside for 2-3 hours — no longer than 24 hours, to maintain a fresh texture. A heatproof bowl or a plastic container with a lid works best.

Serving

7

Before serving, gently mix the salad again. Transfer to a platter or salad bowl. Optionally sprinkle with toasted and finely chopped walnuts (30 g) for crunch and decoration. Adjust seasoning with salt and pepper just before serving.

Ingredients: Salt, Black pepper
To toast the nuts, use a dry skillet over medium heat for 2-3 minutes, shaking the skillet every few seconds until the nuts are fragrant and lightly browned. Be careful, they can burn quickly.

Serving

8

Serve the salad cold as a side dish to roasts, cold cuts, roasted duck, or Easter eggs. It looks impressive on the table next to a plate with yellow and white accents (e.g., eggs, yellow horseradish sauce).

Serve in a wide bowl, place an additional bowl with nuts next to it so everyone can add as they wish.

Fun Fact

💡

Cabbage salad is a traditional, simple Polish side dish — cabbage was a staple of the rural diet. The addition of horseradish and rhubarb combines the old tradition of a spicy Easter condiment with the fresh, seasonal flavors of spring.

Best for

Wielkanoc Rodzinne obiady Piknik wiosenny

Tips

🍽️ Serving

Serve slightly chilled. For cautious gourmets, you can reduce the amount of horseradish by half. It pairs well with roasted pork, cold cuts, and eggs. Serve on a white platter with parsley or dill leaves for color.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Before serving again, lightly mix. Do not freeze (it will lose its crunch). If the salad releases a lot of juice after being stored for a longer time, drain some of the liquid and season again.

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