Vegetable Salad – Polish Salad – Surowka – Delicious Quick and Easy – The Best Cabbage Salad

Vegetable Salad

– 1 Green Cabbage
– 1 Red Bell Pepper
– 1 Cucumber
– 1 Carrot
– 2 Garlic Cloves
– 2TBS Dry Parsley or 1/2 bunch fresh
– 2TBS Salt (to taste)
– 1TBS Pepper
– 2TBS Extra Virgin Olive Oil
– 2TBS Apple Cider Vinegar
– 3TBS Honey

1. Chop cabbage into thin strips. Place in a large bowl and add 1TBS salt. Scrunch salad for a minute and set to side for 15 minutes to soften.
2. Chop the rest of the vegetables and add to salad, then add the spices, honey,vinegar,honey. Mix well and taste. Add more salt if needed.
3. Salad will keep in the fridge up to one week.

hi yakim today we’re going to make a salad or what we call it in Polish surka what we’re going to need is a green cabbage red pepper you can use green or yellow I choose R usually red or yellow just cuz of the colors the more I like my salad to have more colors so it’s just more appealing to the eye couple carrots a cucumber couple cloves of garlic and then parsley I have dry parsley I prefer to use fresh parsley I just completely forgot when I was at the store and then salt and pepper um olive oil you can use whatever oil you have I just choose olive oil it’s healthier than canola or vegetable oil um apple cider vinegar or white vinegar and then honey or you can use sugar once again I choose honey cuz it is a little bit healthier and in our household we try to stay away from the processed foods or the sugars or canned stuff or all that stuff we always try to go for the healthier options or make the healthier substitutes so and after that for the things we need is a cutting board a knife a grater for the carrots and a large bowl and you want a large bowl because first we’re going to chop up the green cabbage and we’re going to put some salt on it and you’re going to want it the Cabbage to release the juices so first it’s going to be a lot of volume in here and then eventually it’s going to fall down so you do want the larger Bowl it’s more convenient and you’re not going to get all these little pieces falling outside in your kitchen and I believe that’s it unless I’m forgetting something hopefully not so let’s get started we’re going to start with the Cabbage cuz the cabbage we need to wait a little bit until it releases the juices so I like to start with the Cabbage first so then once the cabbage is sitting there with the salt then we chop up the rest of the things all right now that I have my cabbage all chopped up it’s ready for me to add the salt and I’m going to scrunch it up and massage it a little bit so it can start softening up and it’s going to be ready for the rest of the ingredients so I’m going to start by adding 1 tblspoon of salt and just to let you know I didn’t use the whole cabbage is about 34 of it this is how much I have left we usually do a lot of the salad so now I’m just going to scrunch scrunch scrunch and the salad holds for a while in the fridge um I’ve even I believe we’ve even eaten it after a week but usually this lasts us about four or five days and we use it for dinners we’re making chicken or turkey or fish and it’s something you know you already have a healthy side dish without putting any work in so see it’s already starting to loosen up a little [Music] bit all right and I’m going to leave it like that for about 15 20 minutes then I’ll scrunch it one more time and I’m going to add all the vegetables to it and the rest of the ingredients and spices so right now while I’m waiting for this to release its juices I’m going to start chopping up the rest of the vegetables all right so it’s been about 15 minutes the cabbage as you can see has decreased in volume and I in that time I chopped up my veggies my red pepper i grated my carrot and I only used one I still have one left over it just seemed like that was enough and my cucumber and two cloves of garlic and we’re ready to combine the rest of the ingredients the garlic you can chop up or you can put it through a garlic press I didn’t feel like chopping it up I prefer to use a garlic press and also all these veggies actually you can use a m mandolin for all of them I have one I don’t know for some reason the clean up always seems seems like more works I never pull it out but maybe actually I should start I’d probably save on some time and also the garlic you don’t want to use a lot cuz you don’t want to taste the garlic in a salad it just gives I don’t know but it gives it a little bit of a hint of something but you you cannot place it that it’s garlic we can now mix everything together let me move this out of the way and we’re going to start adding the spices so for this size Bowl I usually do about 3 tablespoons of [Music] honey going to do one teaspoon of pepper salt I’m going to taste it before I add more salt I’m going to do one tablespoon of parsley or if you’re doing fresh parsley I would do like half a bunch no I’m going to do two tablespoons of parsley all right and then olive oil we’re going to do two tablespoons and [Music] [Music] vinegar we’re going to do two tablespoons and now we mix it all together and then before I add the salt I’m going to tasted cuz I added salt to the cabbage before so I’m going to first taste it to see if it needs more [Music] salt all right let’s see pretty good let’s do a teaspoon of salt let’s try M excellent you can always add more salt or you can add less salt make it how you like it but that’s your that’s the salad for you so I hope you enjoy it we really like it in our family and have a good evening