This easy no-cook recipe for Polish carrot salad or surówka z marchewki (soo-RROOF-kahz mah-RREF-kee) is from chef Halina Piedziak of Pałac Łochów in the Polish village of Łochów.
Łochów Palace is a renovated manor house on a beautiful property now serving as upscale lodging and a conference center in the Mazovia region in mid-northeastern Poland.
The difference between surówka and sałatka is that the former salad is made with fresh, raw vegetables and the latter salad can be a meat, seafood, or vegetable salad made with cooked ingredients.
This is a great salad option for a brunch or buffet table.
- 5 large carrots (peeled and coarsely grated)
- 1 Granny Smith apple (peeled, cored and coarsely grated)
- 1 tablespoon lemon juice
- 1 tablespoon sunflower oil (or vegetable oil)
- Optional: 1/2 cup raisins (dark or light plumped in water 15 minutes)
- Salt to taste
- Sugar to taste
- In a large bowl, mix together carrots, apple, lemon juice, sunflower or vegetable oil, optional plumped and drained dark or light raisins, salt to taste, and sugar to taste.
- After ingredients are thoroughly mixed, cover and refrigerate until cold. Serve on chilled salad plates or pass around at the table.
Difference Between Polish Raw Salads and Cooked Salads
Sałatka: A sałatka typically is a cold salad made with cooked ingredients.
Sałatki might include chicken, tuna, ham, beef, frankfurter, egg, and other cooked proteins dressed with sour cream or Polish mayonnaise. Others are made with cooked vegetables like potatoes, beets, and others.
Surówka: A surówka is a cold salad made with raw ingredients like this carrot salad or this sliced cucumbers in sour cream (mizeria). Other surówki are lettuce (sałata) salads, grated carrot with apple, sauerkraut, fresh cabbage, beet, radish, and other salads.
Surówki typically accompany hot meals. They change based on seasonal produce. So in the winter, root vegetable salads figure prominently. Here are more raw salad recipes: