Coleslaw

Oh, what a weekend that was! First Communion, baptism, tortes, cakes and delicious food. One of the dishes at our Communion-and-baptism dinner was “koleś” (Polish for “dude,” which is what we playfully call coleslaw).

“Koleś” is one of my favorite side salads. It doesn't take much effort to make, and it looks colorful and appetizing on the table.

coleslaw

The recipe comes from a supplement to the Polish newspaper Gazeta Wyborcza, “Kulinarny atlas świata – USA” (Culinary Atlas of the World – USA).

Ingredients:

• 2 cups shredded white cabbage
• 1 carrot, cut into thin strips or grated on a fine grater (but not into a so-called mush)
• 2 tbsp chopped chives
• 3 tbsp thick sour cream
• 2-3 tbsp white wine vinegar
• 2 tsp sugar
• a pinch of caraway seeds
• salt

Salt the cabbage generously in a large bowl and set it aside. After 30 minutes, rinse it in a colander and dry it well. Add the carrot, chives, sour cream and seasonings and put it in the refrigerator so the flavors can meld. Take it out half an hour before serving.

My notes:

You can skip the salting and rinsing step if you like, but make the salad at least half an hour before serving.

Enjoy!

coleslaw