Rotkrautsalat Red Cabbage Salad
Brighten up your table with the vibrant and nutritious Rotkrautsalat, a classic German-inspired red cabbage salad packed with crunch and tangy-sweet flavor! This quick and easy side dish combines finely shredded red cabbage, crisp carrots, juicy apple slices, and a hint of sharpness from red onion, all drizzled with a zesty dressing made from apple cider vinegar, extra virgin olive oil, honey, and Dijon mustard. Ready in just 20 minutes with no cooking required, this salad is perfect for meal prep or a refreshing complement to hearty main dishes. Garnished with fresh parsley for a pop of color, it’s a healthy, gluten-free, and versatile dish that can be served chilled or at room temperature. Perfect for barbecues, potlucks, or weeknight dinners, this Rotkrautsalat is sure to become a new crowd favorite.
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Recipe Information
Ingredients
- 1 head (medium) red cabbage
- 2 medium carrot
- 1 medium apple
- 1 small red onion
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Wash the red cabbage thoroughly and remove any damaged outer leaves.
Slice the red cabbage in half and remove the core. Using a sharp knife or a mandoline slicer, thinly shred the cabbage into fine strips and place in a large mixing bowl.
Peel and grate the carrots using a box grater or food processor, and add them to the bowl with the cabbage.
Core and thinly slice the apple into matchstick-sized pieces. Add them to the bowl as well.
Peel and finely dice the red onion, then add it to the bowl.
In a small mixing bowl or a jar with a lid, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.
Pour the dressing over the vegetable mixture and toss thoroughly to combine, ensuring all the ingredients are evenly coated.
Let the salad sit for at least 10 minutes to allow the flavors to meld. For best results, refrigerate the salad for 1-2 hours before serving.
Garnish with freshly chopped parsley just before serving. Serve chilled or at room temperature.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 73.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2578 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
