Red Cabbage Salad with Apple

My Sister Alla’s Red Cabbage Salad with Apple is loaded with the best Autumn Ingredients. She sneaks sauerkraut into her salad, making it like a red cabbage slaw; it’s almost undetectable but makes every bite perfectly tangy.

Red Cabbage Salad with Apples and Cucumber with Sauerkraut

I don’t know if it’s the wonderful flavor or pretty color (or both!) that has this red cabbage salad on the top of my children’s list for salads. My little one calls this her purple salad :). 

Red Cabbage Salad Recipe

After sharing this purple cabbage salad in our camping post, there was a flood of requests for the recipe, so here it is! Thank you to my sister Alla for sharing your salad (and love of Sauerkraut) with us. Read more below on why red cabbage is so good for you (it will surprise you!).

Red Cabbage Slaw

Ingredients for Red Cabbage Salad:

The ingredients make a generous-sized side salad for a family of 6, but you can easily double everything for a crowd. Think: Thanksgiving side dish!

The red cabbage makes the whole salad so vibrant and everything else takes on a pretty purple hue once it’s all stirred together. We love the sweet tart granny smith apples for salads, but you can use any apple variety you have on hand.

Ingredients for Red Cabbage Salad with Purple Cabbage, cucumber Granny smith apple, green onion, sauerkraut, dill and green onion

Red Cabbage Nutrition:

Red Cabbage has 8 TIMES more Vitamin C than regular white cabbage which makes it one of the top Vitamin C foods in the world. Vitamin C is a wonderful thing to have on-board to stay healthy in the winter months.

Did you know you could make Red Cabbage Sauerkraut? My sister Alla does it all the time! Fermenting red cabbage is wonderful for gut health (with the probiotic properties) in addition to enjoying all of the health benefits of red cabbage.

Cabbage can also help reduce chronic inflammation (helps with arthritis), and is rich in Vitamin K (improves bone density). Source: Dr Axe.

Red Cabbage Nutrition with fresh red cabbage or sauerkraut red cabbage

How to Select and Trim a Red Cabbage:

Select a red cabbage the same way you would select a green one – with tight and crisp, un-damaged leaves. Limp leaves or damage that extends past the first leaf can indicate a bad cabbage.

To Trim a Cabbage, peel back and discard the outer leaves even if they look good (because they’ve been on the grocery shelf). Rinse and pat dry the cabbage and cut it in half. Place the cabbage cut-side-down (on a dark cutting board as the color can stain). Thinly slice the cabbage working around the edges. Slice nearly to the center core then discard the core.

Sliced Red Cabbage Salad

More Red Cabbage Recipes:

Red Cabbage Salad with Apple

5 from 3 votes
Prep Time: 20 minutes
Total Time: 20 minutes
My Sister Alla's Red Cabbage Salad with Apple is loaded with the best Autumn Ingredients. She sneaks sauerkraut into her salad, making it like a red cabbage slaw. One of our Favorite Red Cabbage Recipes! | natashaskitchen.com
My Sister Alla's Red Cabbage Salad with Apple is loaded with the best Autumn Ingredients. She sneaks sauerkraut into her salad, making it like a red cabbage slaw. One of our Favorite Red Cabbage Recipes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$8
Keyword: Red Cabbage Recipes, Red Cabbage Salad
Calories: 129 kcal
Servings: 6 people as a side salad

Ingredients

  • 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
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp white vinegar or to taste
  • 1/2 tsp sea salt or to taste

Instructions

  1. Finely chop cabbage and transfer it to a large mixing bowl.
  2. Thoroughly squeeze sauerkraut by the fist-fulls to remove excess moisture until you have 1/2 cup of squeezed sauerkraut then add it to the salad bowl.
  3. Add sliced cucumber and granny smith apple, chopped dill and green onion.
  4. Drizzle the salad with 4 Tbsp extra virgin olive oil and 1 Tbsp white vinegar and 1/2 tsp sea salt*. Toss the salad well to combine and add more salt and/or vinegar to taste.

Recipe Notes

*Serving Tip: Add salt until just before serving since it will cause the cucumbers to wilt.

Nutrition Facts
Red Cabbage Salad with Apple
Amount Per Serving
Calories 129 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 293mg 12%
Potassium 282mg 8%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 1g 2%
Vitamin A 18.1%
Vitamin C 54.9%
Calcium 4.7%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: Do you call this red cabbage or purple cabbage and what is your all-time favorite red cabbage recipe?

My Sister Alla's Red Cabbage Salad with Apple is loaded with the best Autumn Ingredients. She sneaks sauerkraut into her salad, making it like a red cabbage slaw. One of our Favorite Red Cabbage Recipes! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Katya
    October 30, 2018

    Hi Natasha! This recipe looks SO amazing! I really love your recipes, partly because they are really really great and partly because they remind me of traditional Polish cuisine, which is where I come from 🙂 Keep up the great job! 🙂 Reply

    • Natashas Kitchen
      October 30, 2018

      Thank you Katya! I’m so happy you are enjoying our blog! Reply

  • Jolia
    October 29, 2018

    Hi Natasha,
    Oh my, so many amazing salads here. I really wish I wasn’t stuck in freezing winter temperatures right now because I want to eat them all. Reply

    • Natashas Kitchen
      October 29, 2018

      Aren’t they the best! Thank you for the wonderful review, Jolia! Reply

  • Katya
    October 25, 2018

    My aunt once made this salad but with a creamy coleslaw type of dressing. It was Phenomenal and I’ve always thought the combo of purple cabbage and green apple was brilliant:) I’d like to try this one! Reply

    • Natasha
      October 25, 2018

      Oooh yum I love the idea of using a creamy dressing on this. You know I’m going to try that next with this red cabbage salad!! Thanks for sharing!! Reply

  • Anna
    October 25, 2018

    Hello, what is the serving size for this salad? Is it about a cup or half a cup? Thank you. Reply

    • Natasha
      October 25, 2018

      Hi Anna, I didn’t measure this cabbage salad that way precisely but I would say it is about 1 cup when serving 6. Reply

  • Chris
    October 25, 2018

    Your cooking (and family’s) uses a lot of fresh dill..is that herb grown fresh year round where your family is from? Reply

    • Natashas Kitchen
      October 25, 2018

      Hi Chris! Yes, we sure do us quite a bit of it! My parents grow a lot of it and we freeze a good chunk of it for the winter months. It does not grow year round here. Reply

      • Chris Whalen
        October 29, 2018

        But frozen dill cant be used in a fresh dish like this one I assume? Only in a cooked dish? Reply

        • Natashas Kitchen
          October 29, 2018

          Fresh is always best! In the winter months, we just use what we have on hand and frozen should work just as fine. Reply

  • Inna
    October 23, 2018

    Can this be made with green cabbage if that’s what you have on hand? Reply

    • Natasha
      October 23, 2018

      Hi Inna, yes! This will absolutely work with green cabbage. My sister has done it that way before and she has also done green cabbage with red cabbage sauerkraut. You can change up the cabbage. Reply

  • Inna
    October 23, 2018

    This salad sounds SO good! Does it stay good the next day or is it only good fresh? Reply

    • Natasha
      October 23, 2018

      Hi Inna, because of the salt and cucumbers, it is best eaten fresh. Reply

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