There is something truly delightful about a fresh, crisp salad that combines vibrant colors and bold flavors, and the Red Cabbage Salad with Apple Recipe does exactly that. This salad brings together crunchy red cabbage, tangy sauerkraut, sweet-tart granny smith apples, and herbaceous dill, all coated in a bright olive oil and vinegar dressing. It is not only a feast for the eyes but a refreshing bite that dances on your palate. Whether you’re serving it as a side or enjoying it on its own, this salad manages to be simple, nutritious, and packed with contrasting textures and tastes that will leave you wanting more.
Ingredients You’ll Need
Ingredients You’ll Need
What makes this salad shine is how straightforward yet thoughtfully balanced the ingredients are. Each one adds its own special touch — from the crunchy, colorful cabbage to the zesty vinegar that wakes up every bite. Here’s what you’ll gather before diving in:
- 1/2 medium red cabbage (6 cups finely chopped): This provides the bold color and satisfying crunch.
- 1/2 cup sauerkraut (well drained): Adds tangy, fermented goodness that brightens the salad.
- 1/2 English cucumber (sliced): Offers fresh juiciness and lightness.
- 1 granny smith apple (sliced into thin bite-sized pieces): Brings sweet-tart flavor and crisp texture.
- 1/2 cup green onion (chopped): Adds a mild oniony punch and freshness.
- 1 Tbsp dill (finely chopped): Herbaceous notes that complement the sweetness and vinegar.
- 4 Tbsp extra virgin olive oil: The rich, fruity binder that enhances all flavors.
- 1 Tbsp white vinegar (or to taste): Gives a lively acidity that balances the sweetness.
- 1/2 tsp sea salt (or to taste): Necessary seasoning that ties everything together.
How to Make Red Cabbage Salad with Apple Recipe
Step 1: Chop and Prepare the Cabbage
Start by finely chopping half a medium red cabbage to fill about six cups. The finely chopped cabbage creates a great crunchy base for the salad, ensuring each bite is refreshing and colorful. Transfer it into a large mixing bowl to create plenty of space for tossing later.
Step 2: Drain and Add Sauerkraut
Next, take your sauerkraut and squeeze it firmly by the handful to drain as much excess moisture as possible. You want a well-drained half cup of sauerkraut to ensure the salad doesn’t get soggy but retains that wonderful tangy flavor. Add this to the cabbage bowl to introduce the perfect fermented bite.
Step 3: Add Fresh Vegetables and Herbs
Slice half an English cucumber and one granny smith apple into thin bite-sized pieces, then add them to the bowl along with the chopped green onions and dill. These ingredients add freshness, sweetness, and a mild herbaceous aroma that beautifully contrast with the tang and crunch.
Step 4: Dress and Toss the Salad
Drizzle four tablespoons of extra virgin olive oil, one tablespoon of white vinegar, and half a teaspoon of sea salt over the assembled salad. Toss everything together thoroughly so the dressing coats every single bite, then taste and add more salt or vinegar if needed to reach your perfect balance of tangy and savory. This last step is key for that signature zing that makes the Red Cabbage Salad with Apple Recipe so memorable.
How to Serve Red Cabbage Salad with Apple Recipe
Garnishes
To really make the salad pop, sprinkle on a handful of toasted walnuts or pumpkin seeds for extra crunch and nuttiness. You can also add a few fresh dill sprigs or thin apple slices arranged gracefully on top to turn it into a beautiful centerpiece for your meal.
Side Dishes
This salad pairs wonderfully with grilled meats such as chicken or pork, as its bright acidity cuts through richness effortlessly. It’s also a fantastic companion to hearty grain bowls or a simple spread of fresh artisan bread and cheese for a light, vibrant lunch.
Creative Ways to Present
Want to wow at your next gathering? Serve the salad layered in clear glass jars to showcase all the brilliant colors, or stuff it inside soft pita pockets with some feta for a quick, delicious handheld bite. The versatility of the Red Cabbage Salad with Apple Recipe means your presentation options are as fresh as the ingredients.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator. It will keep fresh and crisp for up to 2 days. Remember, the cabbage and apple textures soften a bit over time but the flavors deepen beautifully.
Freezing
This salad is best enjoyed fresh and is not suitable for freezing because the high moisture content in the cabbage, cucumber, and apple would become mushy upon thawing.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, just give the salad a good toss before serving leftover portions cold, which preserves the crunch and bright flavors perfectly.
FAQs
Can I substitute green apples for a different type?
Absolutely! Granny Smith apples provide a crisp tartness, but you can use Honeycrisp or Fuji apples for a sweeter twist. Just keep them thinly sliced to blend well with the other ingredients.
Is it necessary to use sauerkraut?
Sauerkraut brings a unique tang and complexity, but if you don’t have any, a splash of extra vinegar or a little finely chopped pickled cabbage can offer a similar punch.
Can I make this salad vegan?
Yes! All the ingredients in the Red Cabbage Salad with Apple Recipe are naturally vegan, making it a perfect plant-based side dish full of flavor and texture.
What kind of vinegar works best?
White vinegar is traditional here for its clean acidity, but you can experiment with apple cider vinegar for fruitier notes, or even rice vinegar for a milder touch.
How to keep the apples from browning?
You can prevent browning by tossing the apple slices with a little lemon juice before adding them to the salad. This keeps them looking fresh and appetizing longer.
Final Thoughts
If you’re looking for a vibrant, refreshing salad that’s quick to prepare and packed with flavor, the Red Cabbage Salad with Apple Recipe is here to brighten your table. It’s one of those dishes that feels both classic and a little unexpected, perfect for any season and every occasion. Give it a try — I promise it will soon become one of your go-to favorite salads to share with friends and family. Enjoy every crunchy, tangy bite!
Print
Red Cabbage Salad with Apple Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This vibrant Red Cabbage Salad with Apple is a crisp, refreshing side dish perfect for any meal. Combining finely chopped red cabbage, tangy sauerkraut, crunchy cucumber, and sweet Granny Smith apple, it’s tossed in a light dressing of extra virgin olive oil, white vinegar, and sea salt. The salad is finished with fresh dill and green onions for an herby punch, making it a healthy and flavorful addition to your table.
Ingredients
Vegetables and Fruits
- 1/2 medium red cabbage (6 cups finely chopped)
- 1/2 cup sauerkraut (well drained and squeezed)
- 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
- Chop the cabbage: Finely chop the red cabbage and transfer it into a large mixing bowl, ensuring even bite-sized pieces for a consistent texture.
- Prepare sauerkraut: Squeeze the sauerkraut firmly by the fist-fulls to remove excess moisture until you have 1/2 cup of well-drained sauerkraut, then add it to the mixing bowl with the cabbage.
- Add remaining vegetables and apple: Incorporate the sliced cucumber, thinly sliced Granny Smith apple, chopped green onions, and finely chopped dill into the bowl, combining all fresh ingredients.
- Make and toss the dressing: Drizzle the salad mixture with 4 tablespoons of extra virgin olive oil, 1 tablespoon of white vinegar, and 1/2 teaspoon of sea salt. Toss thoroughly to evenly coat the salad, then adjust salt and vinegar according to taste preferences.
Notes
- Ensure sauerkraut is well squeezed to avoid watery salad.
- Adjust vinegar and salt gradually to suit your taste.
- For a crunchier texture, chill the salad for 30 minutes before serving.
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
