Surówka z Selera

Ingredients · 4 servings

• 500 gCeleriac, peeled and coarsely grated
• 180 gApple, peeled and grated
• 80 gMayonnaise
• 15 mlLemon juice
• 8 gParsley, finely chopped (to serve)
• ½ tspSalt
• ¼ tspBlack pepper, ground
• 1 pinchSugar

Equipment

refrigerator, peeler, box grater, cutting board, knife, mixing bowl, small bowl, spoon, measuring spoons, cover, serving bowl

Instructions

1. 1
   Set Mise Place

   Gather all ingredients; set out a peeler, box grater, cutting board, knife, mixing bowl, small bowl, spoon, and measuring spoons. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Grate Celeriac

   Peel the celeriac, trim any tough spots, and coarsely grate it straight into the mixing bowl to keep the shreds light. · 8 min

   What to look for: Celeriac is pale, evenly grated, and free of peel.

3. 3
   Dress Apple

   Peel and grate the apple, then immediately toss it with lemon juice in the small bowl to slow browning. · 4 min

   What to look for: Apple shreds look moist and lightly glossy, not brown.

4. 4
   Fold Slaw

   Add the lemony apple to the celeriac, spoon in the mayonnaise, and fold gently until the shreds are thinly coated. · 3 min

   What to look for: The slaw is creamy but still loose, with visible celeriac and apple strands.

5. 5
   Season Slaw

   Season with salt, black pepper, and 1 pinch of sugar, then fold again and taste for a bright, gently sweet balance. · 2 min

   What to look for: Seasoning is evenly distributed with no dry pockets.

6. 6
   Chill Slaw

   Cover the bowl and chill the slaw for at least 30 minutes so the celeriac softens and the flavors settle. · 30 min

   What to look for: The slaw is cold, slightly softer, and lightly creamy.

7. 7
   Garnish Serve

   Sprinkle with chopped parsley and serve cold as a crisp Polish side for roasted meat or a simple dinner plate. · 2 min

   What to look for: Fresh parsley sits on top and the slaw is served chilled.