Rotkohlsalat - Red Cabbage Salad

Rotkohlsalat – Red Cabbage Salad

If you like coleslaw try this German red cabbage salad for a refreshing change. And as an added bonus there’s less of a chance of a foodborne illness (within reason) because there is no mayonnaise or sour cream in the recipe, just vinegar and oil. So bring it on for picnics and barbecues.

Rotkohlsalat - Red Cabbage Salad
  • small red cabbage (600 - 700g), finely chopped
  • 1 tablespoon salt
  • 1 tablespoon cider vinegar
  • 3 tablespoon lemon juice
  • 2 tablespoon orange juice
  • 100 ml canola oil
  • 1 tablespoon freshly ground black pepper, or to taste
  • 2 tart green apples, peeled, sliced
  • 1 teaspoon caraway seeds, for garnish (optional)
  1. Mix the cabbage with 1 tablespoon salt and allow to steep for 15–20 minutes, stirring occasionally.
  2. Mix together the vinegar, lemon juice, orange juice, canola oil and pepper to make a dressing.
  3. Stir in the red cabbage and the apple slices, season and serve.
Marinating the cabbage in vinegar for 2 to 3 hours breaks down the tough cabbage making it more easily digested and giving it some zip. So take this into consideration when preparing the dish.

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