Quick and Easy German Red Cabbage Salad

Bored of regular coleslaw? You need to try quick and easy red cabbage salad. The crunch, the munch, and that incredible sweet and sour flavor that tickles your tongue! And no, this is not the famous braised German red cabbage you might know from Christmas dinners! This red cabbage salad recipe (Rotkohlsalat as we call it in Germany) is quick and easy to make at home. No kneading the cabbage, no mayo dressing, just simple, vibrant, and totally addictive.

Bring this to your next Oktoberfest party and everyone will thank you! It’s like the traditional coleslaw but pretty in purple!

Ingredients You’ll Need

For the detailed instructions and exact measurements, please jump to the printable recipe card

A head of red cabbage, vinegar (I used balsamic for a sweet note and cider vinegar for a fruity kick), a tiny bit of sugar to create that characteristic sweet and sour flavor, a neutral oil, onionsand if you like, some fresh Parsley that contrasts the deep purple cabbage so wonderfully. Salt and pepper to taste.

That’s it, easy peasy!

How to Make Red Cabbage Salad (Step by Step)

Stop before you start! I need to warn you: red cabbage stains, so unless you don’t mind the purple hands look for the rest of the day, you might want to wear gloves or rub your hands with a little oil before chopping.

My favorite tool for shredding red cabbage is a mandolin. They are super cheap but incredibly handy for getting those even shreds of cabbage. A food processor works wonders if you want to save time, and if you have neither, a large sharp knife will do just fine.

Step 1: Shred the Red Cabbage

Remove the outer leaves, quarter the cabbage and cut out the core. Now shred it into fine strips using your mandoline, food processor, or a sharp knife. The finer the shreds, the better the hot dressing will do its magic later – no kneading needed!

Step 2: Make the sweet and sour dressing

Fry the onions in a little oil until lightly browned and fragrant. Add the remaining oil, balsamic vinegar, cider vinegar, sugar, and salt straight to the pan. Bring everything to a rolling boil, stir to dissolve the sugar and salt. That’s your dressing done!

Step 3: Mix and rest

Immediately pour the hot dressing over your shredded raw red cabbage and toss well to coat every strip. Leave it to cool to room temperature, then season with freshly ground black pepper and a handful of fresh parsley if using. The longer it sits, the better it gets!

Recipe Variations

There are plenty of ways to make this your own! Here are my favorite ones:

• If you are a fan of meat, fry up some cubes of bacon with the onion. It gives the salad a lovely smoky flavor that pairs beautifully with the sweet and sour dressing.
• Add a handful of walnuts for a satisfying crunch.
• Mix up your vegetables by adding some grated carrots to the shredded red cabbage for extra color and sweetness.
• Give your dressing a fruity note by grating in some organic orange zest.
• Crumbled feta works beautifully with the crunchy cabbage for a heartier salad.
• And last but not least, I probably shouldn’t tell you this, but this recipe works just as well with white or green cabbage too!

What to Serve Your Red Cabbage Coleslaw With?

Quick and Easy German Red Cabbage SaladThis salad is made for BBQs! It’s easy to make ahead and goes with a variety of meats, from bratwurst to Schwenkbraten. In my family we also love it alongside an open sandwich at Abendbrot (our traditional German evening meal). And here’s a secret tip: it tastes absolutely incredible stuffed inside a bun with a bratwurst or a juicy pork steak!