Surówka z Kapusty Pekińskiej (Polish Napa Cabbage Salad)

Surówka z Kapusty Pekińskiej is a light and refreshing Polish salad made with napa cabbage. This dish is a staple in Polish cuisine, often served alongside meat or fish dishes. Its crisp texture and tangy dressing make it perfect for a balanced and nutritious meal. Easy to prepare, this salad is not only delicious but also highly versatile, allowing for various customizations to suit your taste.

Ingredients:
1 medium head of napa cabbage
1 medium carrot, grated
1 small onion or 2 green onions, finely chopped
2 tablespoons fresh parsley, chopped (optional)
3 tablespoons olive oil or sunflower oil
2 tablespoons white vinegar or lemon juice
1 teaspoon sugar (optional)
Salt and pepper to taste
Directions:
Prepare the cabbage: Wash the napa cabbage thoroughly, then chop it into thin strips. Place the cabbage in a large mixing bowl.
Add the vegetables: Grate the carrot and finely chop the onion. Add them to the cabbage.
Mix the dressing: In a small bowl, combine olive oil, vinegar (or lemon juice), sugar (if using), salt, and pepper. Whisk until well combined.
Toss the salad: Pour the dressing over the cabbage mixture. Toss everything together until evenly coated.
Adjust seasoning: Taste and adjust the seasoning as needed. Add chopped parsley for garnish if desired.
Serve: Let the salad sit for 10-15 minutes to allow the flavors to meld, then serve immediately.
Serving and Storage Tips:
Serving: Surówka z Kapusty Pekińskiej pairs beautifully with grilled meats, roasted fish, or as a topping for sandwiches. Serve it chilled or at room temperature.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the salad may lose some of its crunch over time due to the dressing.