Vibrant, tangy, and full of crunch – Rotkohlsalat, or German red cabbage salad, is a beloved side dish in German homes and kitchens. While red cabbage often stars in warm, braised dishes during the winter months, this fresh version is served raw and marinated, making it a zesty complement to rich meats or hearty potato dishes.
Often made ahead to allow the flavors to develop, Rotkohlsalat is a year-round favorite that brings color and nutrition to the German table. This guide walks you through the salad’s origins, ingredients, and step-by-step preparation.
The Origins of Rotkohlsalat Recipe
Cabbage has been a foundational element of German cuisine for centuries. It grows well in the cool climate and stores easily, making it ideal for both fermentation and fresh salads. Red cabbage, in particular, is popular not just for its nutritional value but also for its brilliant color and peppery flavor.
Rotkohlsalat is traditionally associated with the colder seasons, but unlike braised red cabbage (Rotkohl), this version is raw and often marinated in a vinegar-based dressing. It provides a refreshing contrast to heavier German dishes such as Sauerbraten or Schweinebraten (Roast Pork).
You’ll find it often on buffet tables, at Sunday family dinners, and in Christmas meals as a colorful, crunchy side.
Ingredients for Authentic Rotkohlsalat Recipe
1 small red cabbage (about 800 g), finely shredded
1 small red onion, thinly sliced
1 tart apple (e.g., Granny Smith), grated or julienned
3 tablespoons apple cider vinegar
2 tablespoons sunflower oil
1 tablespoon sugar (or honey)
Salt and freshly ground black pepper
Optional: caraway seeds or mustard seeds (1/2 teaspoon)
Optional garnish: chopped parsley or walnuts
Kitchen Tools You’ll Need:
Large mixing bowl
Sharp knife or mandoline
Grater or julienne peeler
Spoon or salad tongs
How to Make Rotkohlsalat (Step-by-Step Instructions)
Step 1: Prepare the Cabbage Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Finely shred the cabbage using a mandoline or sharp knife. Place in a large bowl and sprinkle with 1 teaspoon of salt. Let sit for 10 minutes, then massage the cabbage with your hands until it softens and releases some of its juices.
Step 2: Add Other Ingredients Add the thinly sliced red onion and grated apple to the bowl with the cabbage.
Step 3: Mix the Dressing In a separate bowl or small jar, combine the apple cider vinegar, sunflower oil, sugar, pepper, and any optional spices like caraway. Stir or shake well to combine.
Step 4: Combine and Marinate Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour. The salad improves with time, so overnight marination is ideal.
Step 5: Taste and Serve Before serving, taste the salad and adjust seasoning as needed. Add chopped parsley or crushed walnuts for extra color and crunch.
It can be served warm or cold, though marinated and chilled is most common. It’s a welcome addition to vegetarian meals too, as it brings texture and acidity to any plate.
If you’re planning a German-style meal, serve it alongside Kartoffelsalat for a colorful contrast.
Variations and Regional Twists
With Cranberries or Raisins: Add a handful of dried cranberries or golden raisins for a sweet-sour twist.
With Yogurt Dressing: For a lighter creamy variation, mix the dressing with a spoonful of plain yogurt.
With Pickled Red Onions: Soak the sliced onions in vinegar before adding to the salad for extra tang.
With Spices: A pinch of cloves, cinnamon, or allspice can give it a festive feel during the winter holidays.
Regional preferences vary – in Northern Germany, the dressing might lean sweeter, while southern cooks often include caraway or mustard seeds for a savory edge.
Looking for more ideas like this? Our German Salad Recipes page features cabbage, cucumber, and beetroot variations that can round out your table.
Rotkohlsalat is a beautiful, healthy, and flavorful side dish that adds color and crunch to any German meal. Easy to make and perfect for preparing ahead, it reflects the practical yet refined approach to food that defines German cuisine.
Try this recipe as part of your next dinner or family feast. Want more German salad inspiration? Don’t miss our recipes for Gurkensalat (Cucumber Salad), Sauerkrautsalat, or browse our full archive of German Salad Recipes.
