Szybka Surowka z Czerwonej Kapusty (Polish Red Cabbage Slaw)

Ingredients and Weight:

1. Red cabbage - 500 grams (easily available in supermarkets)
2. Carrots - 2 medium, peeled and shred (available in most supermarkets)
3. White vinegar - 1/2 cup
4. Sugar - 1/4 cup
5. Salt - 1 teaspoon
6. Black pepper - 1/2 teaspoon (crushed)
7. Sliced almonds - 1/4 cup (optional, for crunch and added flavor)

Preparation Time:

• Preparation: 20 minutes
• Cooking: 10 minutes
• Total: 30 minutes

Difficulty Level:

Level 3 (Moderate difficulty, requires shredding vegetables and precise seasoning)

Preparation Method Steps:

1. Shred the red cabbage and carrots using a shredder or knife.
2. In a large bowl, combine the shredded cabbage and carrots.
3. In a small saucepan, heat the vinegar, sugar, salt, and black pepper until the sugar is completely dissolved.
4. Pour the vinegar mixture over the cabbage and carrots and mix well.
5. Add the sliced almonds (if using) and mix gently.
6. Refrigerate for at least 30 minutes before serving to allow flavors to blend.

Nutritional Information: (Based on average values, may vary depending on specific ingredients used)

• Calories: 150 kcal
• Fat: 4g
• Carbohydrates: 25g
• Protein: 3g
• Fiber: 5g

Dish Characteristics:

• Slaw is crisp and refreshing with a slight tangy taste from vinegar and sugar.
• Red cabbage and carrots provide a sweet-and-sour contrast that is appealing to American taste buds.
• The dish is served chilled, making it an ideal summer side dish or picnic food.

User Comments:

1. "This slaw was refreshing and tasty! The combination of red cabbage and carrots was new to me, but really enjoyed it." - John Doe, New York
2. "I loved the crispness of the slaw and the tangy flavor was perfect for a summer meal." - Jane Smith, California
3. "Added the almonds for a crunchy texture and it was a great complement to the dish." - Michael Johnson, Texas

Special Precautions and Tips:

• Make sure to shred the vegetables thinly for best texture and flavor distribution.
• Adjust the vinegar and sugar quantity based on desired tanginess and sweetness. Start with the given amounts and adjust according to taste.
• The slaw can be made ahead of time and refrigerated for up to 2 days before serving.