If you’re searching for a refreshing, vibrant side that bursts with flavor and texture, the Red Cabbage Salad with Apple and Sauerkraut Recipe is an absolute must-try. This salad is a lively mix of crisp red cabbage, tangy sauerkraut, and sweet tartness from apple slices, all brightened with fresh herbs and a simple dressing. It’s the kind of dish that not only looks beautiful on your table but also brings a delightful balance of crunch, zest, and freshness that pairs wonderfully with a variety of meals.
Ingredients You’ll Need
This recipe calls for a handful of simple, wholesome ingredients, each bringing its own unique touch to the salad. From the crunchy and colorful red cabbage to the vibrant green onions and herbs, every item plays a crucial role in building the salad’s wonderful harmony of flavors and textures.
- Red cabbage (1/2 medium): Provides a beautiful purple color and a satisfying crunch that forms the salad’s base.
- Sauerkraut (1/2 cup, well drained): Adds a delightful tangy and probiotic-rich zing that elevates the salad’s flavor.
- English cucumber (1/2, sliced): Brings a cool, crisp freshness and light texture contrast.
- Granny Smith apple (1, thinly sliced): Infuses a bright tart sweetness that complements the sauerkraut perfectly.
- Green onion (1/2 cup, chopped): Offers a mild, oniony punch to brighten up every bite.
- Dill (1 Tbsp, finely chopped): Introduces fresh herbal notes that add depth and aroma.
- Extra virgin olive oil (4 Tbsp): Provides richness and helps marry all the flavors together smoothly.
- White vinegar (1 Tbsp, or to taste): Enhances the brightness and balances the sweetness.
- Sea salt (1/2 tsp, or to taste): Brings out all the natural flavors in the salad.
How to Make Red Cabbage Salad with Apple and Sauerkraut Recipe
Step 1: Prepare the Cabbage
Start by finely chopping half a medium red cabbage until it yields about 6 cups. This finely chopped cabbage forms the hearty, crunchy backbone of the salad. Transfer it into a large mixing bowl where all the magic will come together.
Step 2: Drain and Add the Sauerkraut
Next, take your sauerkraut and squeeze it firmly by the handful to get rid of any excess moisture. This step ensures your salad isn’t soggy and that you have a perfect half-cup of well-drained sauerkraut. Add it directly to the bowl with the cabbage for that lovely tangy bite.
Step 3: Incorporate Fresh Veggies and Herbs
Now add the sliced English cucumber, granny smith apple, chopped green onions, and finely chopped dill. These ingredients boost the salad’s freshness, sweetness, and herbal aroma, creating a perfectly balanced flavor profile.
Step 4: Dress and Toss the Salad
Finally, drizzle in 4 tablespoons of extra virgin olive oil, 1 tablespoon of white vinegar, and sprinkle with 1/2 teaspoon of sea salt—or adjust according to your taste preferences. Toss everything together thoroughly, ensuring each bite gets that perfect balance of crispness, tang, and flavor. Feel free to add a little more vinegar or salt if you want it zestier or more savory.
How to Serve Red Cabbage Salad with Apple and Sauerkraut Recipe
Garnishes
For a pretty finishing touch, sprinkle some extra chopped dill or a handful of toasted sunflower seeds on top. These garnishes enhance both texture and presentation, adding extra crunch and a pop of color that will make this salad irresistible.
Side Dishes
This Red Cabbage Salad with Apple and Sauerkraut Recipe pairs beautifully with grilled meats, roasted vegetables, or even as a zesty topping for sandwiches and burgers. Its bright flavors help cut through richer dishes, making it a versatile companion for many meals.
Creative Ways to Present
Try serving the salad in individual glass jars for a charming picnic-ready option, or pile it high on a platter lined with fresh lettuce leaves for a stunning buffet presentation. You can also add it as a bed underneath seared fish or chicken for an extra fresh and crunchy bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It stays fresh for up to 3 days and actually tastes better after the flavors have had time to meld together. Just give it a quick toss before serving.
Freezing
Because of the fresh vegetables and apple slices, freezing this salad is not recommended. The texture would suffer from thawing, turning soft and watery.
Reheating
This salad is meant to be served cold or at room temperature, so there’s no need to reheat it. Just pull it out from the fridge about 15 minutes before serving to let the flavors mellow.
FAQs
Can I use a different type of apple in this salad?
Absolutely! While Granny Smith apples provide a lovely tartness that contrasts nicely with the sauerkraut, you can substitute with other crisp apples like Honeycrisp or Fuji if you prefer a sweeter touch.
Is it necessary to drain the sauerkraut so thoroughly?
Yes, draining the sauerkraut well keeps the salad from becoming watery and helps maintain a bright, crisp texture that’s key to this recipe.
Can I add other vegetables to this salad?
Definitely! Feel free to toss in shredded carrots or thinly sliced bell peppers for extra color and crunch. Just keep in mind the original balance of flavors is especially delightful as is.
What dressing alternatives work in this recipe?
While the simple olive oil and white vinegar dressing is perfect here, you can experiment with apple cider vinegar or a splash of lemon juice for a slightly different twist on acidity.
Is this salad suitable for vegans and vegetarians?
Yes, this salad is completely plant-based and naturally vegan and vegetarian friendly, making it a fantastic, healthy option for everyone to enjoy.
Final Thoughts
I truly hope you give this Red Cabbage Salad with Apple and Sauerkraut Recipe a try soon. It’s one of those dishes that’s simple enough for any day yet special enough to impress guests. The combination of tangy, sweet, and fresh flavors will awaken your palate and elevate your meal experience in the most delightful way.
Print
Red Cabbage Salad with Apple and Sauerkraut Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Red Cabbage Salad with Apple combines crunchy red cabbage, crisp Granny Smith apples, and tangy sauerkraut, all tossed together with a light olive oil and vinegar dressing. This side salad offers a perfect balance of sweet and sour flavors, enhanced with fresh dill and green onions for an extra burst of freshness.
Ingredients
Vegetables and Fruits
- 1/2 medium red cabbage (6 cups finely chopped)
- 1/2 cup sauerkraut (well drained)
- 1/2 English cucumber (sliced)
- 1 Granny Smith apple (sliced into thin bite-sized pieces)
- 1/2 cup green onion (chopped)
- 1 Tbsp dill (finely chopped)
Dressing
- 4 Tbsp extra virgin olive oil
- 1 Tbsp white vinegar (or to taste)
- 1/2 tsp sea salt (or to taste)
Instructions
- Prepare the cabbage: Finely chop the red cabbage and transfer it to a large mixing bowl, forming the crunchy base of the salad.
- Drain the sauerkraut: Thoroughly squeeze sauerkraut by the fist-fulls to remove excess moisture until you have 1/2 cup of squeezed sauerkraut, then add it to the salad bowl to contribute tanginess and depth of flavor.
- Add fresh produce: Incorporate sliced cucumber, thinly sliced Granny Smith apple, chopped fresh dill, and green onions into the bowl, providing layers of crispness and freshness.
- Dress and toss: Drizzle the salad with 4 tablespoons of extra virgin olive oil, 1 tablespoon of white vinegar, and 1/2 teaspoon of sea salt. Toss everything well to evenly combine all flavors. Taste and adjust the salt and vinegar as desired for a perfect balance.
Notes
- Make sure to squeeze the sauerkraut thoroughly to prevent the salad from becoming too watery.
- Use a sharp knife to finely chop the cabbage for better texture.
- This salad is best served fresh but can be refrigerated for up to 2 days in an airtight container.
- Feel free to substitute white vinegar with apple cider vinegar for a slightly different flavor profile.
- Adding a sprinkle of freshly ground black pepper can enhance the overall taste.
