{"id":2875,"date":"2020-01-09T17:20:08","date_gmt":"2020-01-09T17:20:08","guid":{"rendered":"https:\/\/aebackup.christineweeks.com\/?p=2875"},"modified":"2022-03-26T02:03:39","modified_gmt":"2022-03-26T01:03:39","slug":"leek-and-apple-coleslaw-pologne","status":"publish","type":"post","link":"https:\/\/annas-eats.com\/en\/leek-and-apple-coleslaw-pologne\/","title":{"rendered":"Coleslaw with leek and apple, Poland"},"content":{"rendered":"
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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.<\/p>\n\n\n\n

A classic accompaniment to fish<\/h2>\n\n\n\n

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.  <\/span>a little pomegranate molasses dressing, which balances perfectly with the salad dressing. In short, a pure delight to try!<\/p>\n\n\n\n

The leek, a friend who wants to do you good<\/h2>\n\n\n\n

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.<\/p>\n\n\n

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Coleslaw with leek and apple, Poland<\/h2>\n\n\t\t