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

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Servings: 4
Author: The Cook


  • small red cabbage , 600 - 700g, finely chopped
  • 1 tablespoon salt
  • 1 tablespoon apple 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)


  • Mix the cabbage with 1 tablespoon salt and allow to steep for 15–20 minutes, stirring occasionally.
  • Mix together the vinegar, lemon juice, orange juice, canola oil and pepper to make a dressing.
  • 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.
Did You Know:
Red cabbage is redder in an acidic environment, so the addition of vinegar, citrus or apples when cooking enhances the red colour. Sugar and baking soda will make it look blue.
Common spices used when cooking red cabbage are cloves, nutmeg and bay leaves.
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