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
Scale
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.
