Coleslaw with leek and apple, Poland

Here is a recipe that I love, because it allows you to eat leeks in a different way. It is rare to eat it raw in our country, and yet it is fresh, crunchy and delicious. With a little creamy sauce, it's a delicate treat.

A classic accompaniment to fish

This is how it is traditionally served in Poland. And it is true that it is an excellent accompaniment. Personally, I find it perfect with a raw salmon tartar with a little bit of water.  a little pomegranate molasses dressing, which balances perfectly with the salad dressing. In short, a pure delight to try!

The leek, a friend who wants to do you good

Leek is an incredible mine of benefits: not only is it rich in fiber, and will therefore stimulate your transit, but also in vitamin C and B9, particularly interesting for pregnant women, since it protects the unborn baby. And it is an excellent anti-fatigue, thanks to the vitamin B6. Eaten raw in a salad, it multiplies its effects, since cooking will not damage its vitamins. And even if there is a spoonful of mayo in the sauce, it's a good thing! We're no slouches either... A touch of fat is always useful to assimilate well. Well, I don't have to introduce you to the apple... it adds a note of sweetness that perfectly counterbalances the garlicy side of the leek.

Coleslaw with leek and apple, Poland

Prep Time: 15 minutes
Temps de repos: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: Poland
Difficulty: easy


  • 2 leeks
  • 2 medium apples - or a large
  • 2-3 tablespoons of Greek yogurt to taste
  • 1-2 tablespoon of mayonnaise
  • 2 tsp of vinegar
  • 1 tablespoons of olive or rapeseed oil
  • Salt and pepper


  • Cut the leek into thin strips, after having cut the green leaves and rinsed the vegetables well
  • Grate apples with a rösti grater
  • Mixing fruits and vegetables
  • Prepare a sauce by mixing the yogurt, mayonnaise, vinegar and oil. Add salt and pepper to taste.
  • Add the sauce to the vegetables, mix well and let stand in a cool place for at least 30 minutes to "tire out" the fibers and make it easier to absorb for delicate transits.


Recipe from the book "Polska" by Zuza Zak
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2 thoughts on “Coleslaw au poireau et à la pomme, Pologne”

    • Je vois à l’instant ton commentaire Sylvie! Merci 🙂 oui, les recettes héritées de ma maman sont souvent extraordinaires…toute belle journée à toi !


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