“Discover how to make a vibrant and healthy red cabbage salad with apple! This easy, nutrient-packed recipe combines crunchy red cabbage, tangy sauerkraut, crisp cucumber, and sweet Granny Smith apple for a refreshing and delicious dish. Perfect as a side salad for BBQs, picnics, or holiday meals, this vegan-friendly recipe is full of flavor and ready in minutes. Learn tips, variations, and serving ideas to customize this versatile cabbage salad for any occasion!”

Ingredients
- 1/2 medium red cabbage (about 6 cups, finely chopped)
- 1/2 cup sauerkraut, well-drained
- 1/2 English cucumber, sliced
- 1 Granny Smith apple, thinly sliced into bite-sized pieces
- 1/2 cup green onion, chopped
- 1 Tbsp fresh dill, finely chopped
- 4 Tbsp extra virgin olive oil
- 1 Tbsp white vinegar (or to taste)
- 1/2 tsp sea salt (or to taste)
Instructions
- Finely chop the red cabbage and place it in a large mixing bowl.
- Squeeze the sauerkraut by hand to remove excess moisture until you have 1/2 cup, then add it to the bowl.
- Add the sliced cucumber, Granny Smith apple, chopped dill, and green onion to the bowl.
- Drizzle with olive oil, vinegar, and sprinkle with sea salt. Toss everything together until well combined.
- Taste and adjust seasoning with more salt or vinegar if needed. Serve immediately and enjoy!
Tips
- Prep ahead: Chop the vegetables and apple just before serving to keep them crisp and fresh.
- Massage cabbage: For a softer texture, gently massage the cabbage with a pinch of salt before adding the other ingredients.
- Draining sauerkraut: Properly squeeze the sauerkraut to avoid adding too much liquid to the salad.

Variations and Substitutions
- Add crunch: Sprinkle in sunflower seeds, walnuts, or slivered almonds for extra texture.
- Fruity twist: Swap the Granny Smith apple for a sweeter variety, like Honeycrisp or Fuji.
- Dressing alternatives: Replace white vinegar with apple cider vinegar or lemon juice for a different flavor.
- Herb swap: Use parsley instead of dill if preferred.
FAQs
Can I make this salad in advance?
Yes, but it’s best to add the apple and dressing just before serving to keep the salad fresh and crisp.
Is this salad vegan-friendly?
Absolutely! This recipe is naturally vegan, using plant-based ingredients only.
What pairs well with this salad?
It’s a versatile side dish that pairs wonderfully with grilled chicken, roasted salmon, or as a refreshing addition to a barbecue spread.
Serving Suggestions
- Serve alongside hearty protein dishes like grilled meats or roasted fish.
- Use it as a topping for tacos or wraps for a fresh and crunchy element.
- Enjoy it as a light lunch on its own or paired with a slice of crusty bread.
Why You’ll Love This Recipe
- Quick and easy: Minimal prep time and ready in minutes.
- Healthy and vibrant: Packed with fiber, vitamins, and antioxidants.
- Flavorful and fresh: The combination of tangy sauerkraut, crisp apple, and aromatic dill is irresistible.
- Perfect for any occasion: A great addition to everyday meals or special gatherings.
Let me know if you’d like any adjustments or additional details!
Red Cabbage Salad with Apple
6
servings20
minutesIngredients
1/2 medium red cabbage (about 6 cups, finely chopped)
1/2 cup sauerkraut, well-drained
1/2 English cucumber, sliced
1 Granny Smith apple, thinly sliced into bite-sized pieces
1/2 cup green onion, chopped
1 Tbsp fresh dill, finely chopped
4 Tbsp extra virgin olive oil
1 Tbsp white vinegar (or to taste)
1/2 tsp sea salt (or to taste)
Directions
- Finely chop the red cabbage and place it in a large mixing bowl.
- Squeeze the sauerkraut by hand to remove excess moisture until you have 1/2 cup, then add it to the bowl.
- Add the sliced cucumber, Granny Smith apple, chopped dill, and green onion to the bowl.
- Drizzle with olive oil, vinegar, and sprinkle with sea salt. Toss everything together until well combined.
- Taste and adjust seasoning with more salt or vinegar if needed. Serve immediately and enjoy!

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