Red cabbage and apples—what a pair! It’s like the classic duo of peanut butter and jelly, but with a crunchy, refreshing twist. This salad brings a burst of color and flavor to your table, almost like a fireworks display in a bowl. Try it once, and you might find yourself dreaming about its crispiness while grocery shopping.
Steps
- Begin by finely chopping half a medium red cabbage and place it in a large mixing bowl. Ensure the cabbage pieces are small to help them incorporate well with the other ingredients.
- Take your sauerkraut and squeeze it thoroughly by hand to remove any extra moisture, measuring out 1/2 cup once drained. Add this to the mixing bowl with the cabbage.
- Slice half an English cucumber and one granny smith apple into thin, bite-sized pieces, and add them to the bowl. Also, chop 1/2 cup of green onion and 1 tablespoon of dill, mixing them in with the other ingredients.
- Drizzle 4 tablespoons of extra virgin olive oil and 1 tablespoon of white vinegar over the salad. Sprinkle 1/2 teaspoon of sea salt and toss everything together until evenly combined, adjusting salt and vinegar to taste.
Ingredients
- 1/2 medium red cabbage, finely chopped (approximately 6 cups)
- 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 tablespoon dill, finely chopped
- 4 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar, or to taste
- 1/2 teaspoon sea salt, or to taste
Nutritional Values
Calories: 774 kcal | Carbs: 66 g | Protein: 6 g | Fat: 54 g | Saturated Fat: 6 g | Sodium: 1758 mg | Potassium: 1692 mg | Fiber: 12 g | Sugar: 36 g | Vitamin A: 5430 IU | Vitamin C: 271.8 mg | Calcium: 282 mg | Iron: 6 mg
FAQ
- What makes this red cabbage salad unique?
- This salad includes sauerkraut, which is subtly incorporated to create a tangy flavor similar to a red cabbage slaw. The sauerkraut is almost imperceptible but enhances the taste significantly.
- How can I ensure I select a good red cabbage?
- Choose a red cabbage with tight, crisp leaves that are undamaged. Avoid cabbages with limp leaves or extensive damage. When preparing, discard the outer leaves even if they appear fine as they have been exposed on the grocery shelf.
- What are the health benefits of red cabbage?
- Red cabbage is rich in Vitamin C and Vitamin A while being low in calories. It’s particularly beneficial during winter for its Vitamin C content. Additionally, fermenting red cabbage into sauerkraut adds probiotic benefits.
- Can I substitute the type of apple used in the salad?
- Yes, while Granny Smith apples are recommended for their sweet and tart flavor, you can use any apple variety you have available.
- What are some other recipes that feature red cabbage?
- Some popular recipes include Russian Beet Salad, Creamy Coleslaw with Red Cabbage, Korean Beef Tacos, and Fish Tacos, all of which incorporate the vibrant flavor of red cabbage.
Tips
- When preparing your red cabbage, opt for a head with tight, crisp leaves and avoid any with limp or damaged parts. This ensures you select a fresh cabbage for optimal taste and texture.
- Remember to thoroughly drain and squeeze the sauerkraut to remove excess moisture before adding it to the salad. This step prevents the salad from becoming too soggy and helps maintain its crunchy texture.
- To prevent cucumbers from wilting, add salt to the salad just before serving. This will keep your salad fresh and crisp for longer.
- When slicing the cabbage, use a dark cutting board to avoid staining, and discard the core for easier and more uniform slicing.
Equipment
- Large Mixing Bowl – A large bowl is necessary to combine and toss the salad ingredients.
- Sharp Knife or Mandoline Slicer – For finely chopping the red cabbage and slicing the cucumber and apple.
- Cutting Board – A dark cutting board is recommended to prevent staining from the red cabbage.
- Salad Spinner – Useful for thoroughly drying the cabbage after rinsing.
- Measuring Spoons – To accurately measure the olive oil, vinegar, and salt.
