Dish of Apple, Beat & Cabage Salad
(click to enlarge)

Apple, Beet & Cabbage Salad


Poland   -   sałatka z Jajek, Buraków i Kapusty
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
*
20 min
Best		 Apples are used in a lot of Polish recipes, while Beets and Cabbage are two members of the Polish vegetable Holy Trinity.

10
7
12
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1/4
1/3
1/2
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ar
oz
oz
oz
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c
c
t
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Apples (1)
Pickled Beets (2)
Cabbage
-- Dressing
Vinegar, wht wine  
Olive Oil ExtV
Salt
-- Garnish
Parsley
Do-Ahead
  1. Make Pickled Beets if you don't have them on hand. Our recipe Pickled Beets is good, and quite easy.
Make   -   (20 min)
  1. Cut APPLES in half lengthwise and cut out the core. Slice lengthwise into very narrow wedges, then cut wedges crosswise about 1/4 inch wide. Hold in cold water until needed. Yield, about 2 cups.
  2. Cut PICKLED BEETS into strips similar to the Cabbage strips. Yield, about 1 cup.
  3. Remove damaged or discolored leaves from CABBAGE. Cut it into wedges about 2-1/2 inches wide, then cut crosswise into shreds about 1/4 inch wide. Yield, about 2 cups.
  4. Drain Apples and mix with Beets and Cabbage. Toss well so everything is evenly distributed.
  5. Mix all Dressing items in a small jar.
  6. When ready to serve, shake up the Dressing well, pour over the Salad and tumble until everything is evenly coated with dressing.
  7. Serve cold.
NOTES:

  1. Apples:

      The Apples used here are not cooked, so you can use a sweet red apple if you please.

  2. Pickled Beets:

      Our recipe calls for a 24 hour rest in the fridge, but you can use them in this recipe after just a couple hours if you need to - see our Pickled Beets recipe.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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