Cabbage Salad with Leek and Carrot

I love classic coleslaw, but after making it again and again throughout the season, there comes a point when I simply cannot look at another bowl of it. Still, I never get tired of fresh cabbage — especially in the spring, when it is extra tender, sweet, and crisp.

This salad came from wanting something different while still using the convenience of shredded cabbage mixes from the store. I often buy a bag prepared for coleslaw, but instead of making the usual version, I turn it into this simple Polish-style cabbage salad with fresh leek, extra carrot, and a light creamy dressing.

The flavor is completely different from traditional coleslaw.

The leek gives the salad a fresh, slightly sharp flavor, while the extra carrots add sweetness, color, and texture. Combined with a simple dressing made from sour cream and mayonnaise, the salad becomes creamy without feeling heavy. It is fresh, flavorful, and incredibly easy to make.

For a large 12 oz (340 g) bag of shredded cabbage, I use just 2 tablespoons of sour cream and 2 tablespoons of mayonnaise. The smaller amount of dressing lightly coats the vegetables while still letting the fresh cabbage flavor stand out.

This Polish cabbage salad is perfect for spring and summer meals and pairs beautifully with grilled meats, roasted potatoes, sandwiches, or simple family dinners. It is quick to prepare, budget-friendly, and tastes even better after sitting in the refrigerator for a little while.

For more cabbage salad ideas look no further:

Napa Cabbage Salad with Leek and Pickle

Polish Fried Cabbage
Servings: 6 yield(s)
Prep Time: 10 mins
Ingredients
  • 1 bag of coleslaw mix (12oz/340g)
  • 1 leek (White part only. Sliced thin.)
  • 1 medium carrot (Shredded on the large holes of a box grater.)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tsp lemon juice (Use more if needed.)
  • 1 tsp sugar (Use more if needed.)
  • salt and pepper to taste
  • 1-2 tbsp fresh dill
Instructions
  1. Thinly slice the leek into half-moons and grate the carrots using the large holes of a box grater. In a small bowl, combine the sour cream and mayonnaise. Add 1 teaspoon sugar and 1 teaspoon lemon juice.
  2. Place the shredded cabbage, leek, and grated carrots in a large bowl. Pour the dressing over the vegetables and mix well until everything is evenly coated. Season with salt and pepper to taste and mix until smooth.
  3. Add fresh chopped dill and gently stir to combine. Let the salad rest in the refrigerator for about 15–20 minutes before serving so the flavors can blend together.