🥗 Raw Polish Easter Sałatka

⏱ Prep Time

20 minutes

🔥 Cook Time

0 minutes

⏳ Total Time

1 hour 20 minutes (includes chilling time)

🍽 Servings

4 servings

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🥕 Ingredients

Base

• 1 cup zucchini, finely diced
• 1 cup jicama or peeled cucumber, finely diced
• ½ cup carrots, finely diced
• ½ cup celery, finely diced
• ¼ cup red onion, very finely chopped
• ½ cup green peas (fresh or thawed)
• 2–3 tbsp dill pickles, finely chopped

Creamy Dressing

• ¾ cup cashews (soaked 2–4 hours)
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp raw honey or date paste (optional)
• ½ tsp sea salt
• ¼ cup water (adjust as needed)

Herbs

• 2–3 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped

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🥣 Directions

1. Prepare the vegetables
   Finely dice all vegetables into small, even pieces for the classic Polish салатка texture.
2. Make the dressing
   Add soaked cashews, lemon juice, apple cider vinegar, Dijon mustard, sweetener (if using), salt, and water to a blender.
   Blend until completely smooth and creamy.
3. Combine ingredients
   In a large bowl, add all chopped vegetables, peas, pickles, dill, and parsley.
4. Mix gently
   Pour the dressing over the vegetables and fold everything together until evenly coated.
5. Chill
   Refrigerate for at least 1–2 hours to allow flavors to develop and soften.
6. Serve
   Stir gently before serving and garnish with extra dill if desired.

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💫 Notes

• The longer it chills, the better it tastes
• For a more authentic Polish touch, add tiny apple cubes
• For a probiotic boost, add a splash of pickle juice