German
Rotkohlsalat
Finely shredded red cabbage massaged until tender-crisp, then rested with tart apple, cider vinegar, a touch of sugar, caraway, and sunflower oil for a vivid German slaw.
4 servings · 20 minutes prep
Ingredients
Cabbage and Apple
- 1 pound red cabbage, cored and very finely shredded
- 3/4 teaspoon Diamond Crystal kosher salt
- 1 medium tart apple, cored and coarsely grated, peel left on
Sweet-Sour Dressing
- 3 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 2 tablespoons sunflower oil
- 1/2 teaspoon caraway seeds, lightly crushed
- 1/4 teaspoon freshly ground black pepper
Directions
Soften the Cabbage
- Place the red cabbage and kosher salt in a broad bowl. Squeeze and release handfuls for 3 to 4 minutes, until the ribbons look glossy, bend easily, and have lost about one-third of their volume.
Season the Ribbons
- Stir the apple cider vinegar and sugar until dissolved, then mix in the sunflower oil, caraway, and black pepper.
- Grate the apple directly over the cabbage, add the dressing, and toss thoroughly so the acid coats the fruit immediately.
Rest and Rebalance
- Cover and refrigerate for 45 minutes. Toss again and taste; add a few drops of vinegar only if the apple has made the salad taste distinctly sweet. Serve cool.
