administratorSometimes you eat something in a restaurant that isn’t particularly fancy but instantly brings back childhood memories. For me, that often happens during summer visits to Poland. Polish salads and soups have a way of evoking nostalgia like nothing else. One such salad is this simple yet delicious combination of white cabbage and cucumber, which I first discovered at a small fish restaurant in Poland. After a bit of searching, I finally found the recipe—and it’s truly delightful!
Ingredients:
About 1 kg (2.2 lbs) white cabbage, finely shredded
1 fresh cucumber
1 small bunch of fresh dill, finely chopped
1 tbsp white wine vinegar
2 tbsp sugar
2 tbsp neutral oil (rapeseed, sunflower, or similar)
Salt and pepper, to taste
Instructions:
Prepare the vegetables:
Wash the cucumber thoroughly and cut it in half lengthwise. Slice or shred it together with the cabbage into thin half-moons.Mix the salad:
Add the chopped dill, vinegar, sugar, oil, salt, and pepper. Be careful with the seasonings—add gradually and taste as you go.Adjust and serve:
Mix everything thoroughly, taste, and adjust the seasoning if needed. Serve immediately, or chill for a short while to let the flavors meld.
This salad is crisp, refreshing, and perfectly balanced—a timeless side dish that pairs beautifully with grilled meats, fish, or simply enjoyed on its own. It’s a little taste of Poland in every bite
