Description
A refreshing and crunchy Red Cabbage Salad with Apple, featuring finely chopped red cabbage, tangy sauerkraut, crisp cucumber, and sweet Granny Smith apple, all tossed in a light dill and olive oil dressing. Perfect as a vibrant side dish or light lunch.
Ingredients
Vegetables and Fruits
- 1/2 medium red cabbage (6 cups finely chopped)
- 1/2 cup sauerkraut (well drained)
- 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
- Prepare the Cabbage: Finely chop the red cabbage and transfer it to a large mixing bowl to create the base of the salad.
- Drain the Sauerkraut: Squeeze the sauerkraut thoroughly by the fist-fulls to remove excess moisture until you have 1/2 cup of well-drained sauerkraut, then add it to the cabbage in the bowl.
- Add Fresh Ingredients: Add the sliced cucumber, Granny Smith apple pieces, chopped dill, and green onion into the mixing bowl with the cabbage and sauerkraut.
- Make the Dressing and Toss: Drizzle 4 tablespoons of extra virgin olive oil, 1 tablespoon of white vinegar, and 1/2 teaspoon of sea salt over the salad. Toss well to combine all ingredients evenly, then adjust salt and vinegar to taste before serving.
Notes
- Make sure to thoroughly squeeze out excess liquid from the sauerkraut to prevent a watery salad.
- Use Granny Smith apples for a tart and crisp contrast to the savory cabbage and sauerkraut.
- Adjust the vinegar and salt according to your taste preference for a balanced flavor.
- This salad is best served fresh but can be refrigerated for up to a day to let flavors meld.
- Feel free to substitute white vinegar with apple cider vinegar for a milder tang.
