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
Scale
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.
