Red Cabbage Salad Recipe with +12 Ideas for Variations and Cooking Video

I present my red cabbage salad in this post. This cabbage salad is the raw food temptation par excellence 🙂

Red coleslaw has a side dish tradition with us. It goes well with a wide variety of dishes and harmonises excellently with meat and even fish. The raw vegetable salad is extremely healthy and has earned a place at your table from breakfast to dinner.

Top variations of this salad are on the table today. In addition to delicious marinades and dressings, I will show you various combinations and toppings. Cabbage salad as a main course –> let yourself be tempted!

Cooking success is guaranteed today, because in addition to the instructions there is a cooking video and a table with more than 12 variations. I wish you good luck and bon appétit!

Cabbage salad of white cabbage I will show you in another post! © Thomas Sixt Food Photographer

1. Prepare red cabbage salad fresh, the cooking pro tips…

Prepare yourself optimally for your herb event. My MINI summary is helpful:

  • Buy the cabbage as fresh as possible.
  • Cabbage belongs in the fridge, where it stays crisp for longer.
  • Remember the basic ingredients: Vinegar, oil, salt, pepper, cayenne pepper.
  • Which oil: cold-pressed olive oil, sunflower oil, walnut oil…?
  • An aged balsamic vinegar, at least 12 years old, should already be in your kitchen cupboard 🙂
  • Play with colours and add more vitamins: Pomegranate, oranges, walnuts, cress….
  • Decide on the type of chopping: I like to mix finely chopped and coarsely grated.
  • You can add feta or caramelised goat cheese to the salad, as well as yoghurt!

I will discuss other ingredient variants later in a table.

It is essential to supplement with a cold-pressed oil – only the oil enables the absorption of the valuable cabbage nutrients.!

Nutrition tip from chef Thomas Sixt
You can chop cabbage for the salad in different ways: left very finely grated, centre finely grated, right cut into thin strips.

Be sure to knead the cabbage, as it only becomes soft when combined with salt!

Preparation tip from chef Thomas Sixt

2. Prepare red cabbage salad in 3 top variations according to occasion

Fancy cooking for yourself? Here are some impressions of the different options to help you decide whether you want a side salad, starter or main course. At the same time we pay attention to type-appropriate nutrition 🙂

Red cabbage salad with caramelised goat’s cheese slice, topped with orange fillets and pomegranate seeds
—> Starter, main course: Home office bon vivant lunch.
Red cabbage salad with oranges, pomegranate seeds and walnuts
—> Side Salad from the Tuning Kitchen: Vegan happiness maker, daughter happiness tuner , alkaline health nourisher
Red cabbage salad with feta cheese
—> Quick number for aesthetes, greek seducer, main course, home office or dinner quickie…

3. Recipe red cabbage salad

Here you will find the exact ingredients and step-by-step instructions with lots of photos. You can also serve the salad without oranges, pomegranate or… or… Be inspired and enjoy!

By the way, you can send me a cooking question directly via the comment function!

Print Recipe
4.98 from 43 votes
4.98 from 43 votes
Red cabbage salad
Blue cabbage salad recipe by professional chef Thomas Sixt with cooking video and step-by-step instructions.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad, Side Dishes
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 2
Calories: 408kcal
Author: Thomas Sixt
  • 1-2 pc Oranges
  • 1 pc lemon I use organic lemon
  • 1 tbs balsamico I use 12 year old vinegar
  • 4 pinches salt I use primal salt or Himalayan salt
  • 3 pinches pepper black, ground
  • 2 pinches Cayenne pepper I use optional
  • 1 tbs oliv oil
Salad ingredients
  • 250 g red cabbage I use organic vegetables
  • 1/4 tsp sugar I use brown cane sugar
  • 5 twigs mint
  • 4-5 pc walnut kernels
  • 1 tbs pomegranate seeds I use optional
Variant with cheese
  • 1 pc goat's cheese roll Optional for cheese caramelised variant
  • 2 tbs brown sugar Optional for cheese caramelised variant
  • some cress Optional for cheese caramelised variant
  • 1 pc sheep's cheese Optional for variant with sheep's cheese
  • Prepare the ingredients, remove the outer leaves from the cabbage.
  • Optionally, squeeze a lemon and prepare the juice for the marinade.
  • Peel and fillet the oranges, collect the orange juice in a bowl. Set aside the orange fillets. The orange filleting cooking school shows you how to do this step by step.
  • Mix the orange juice, optional lemon juice and balsamic vinegar with a little salt, pepper, sugar and cayenne pepper to make a sweet and sour marinade. Slowly stir in the olive oil.
  • Cut the cabbage head in half with a sharp knife.
  • Decide on a variant of the type of cut from the blue cabbage: finely grated, coarsely grated or cut into fine strips.
  • Add the cut cabbage to the marinade in the bowl, add salt and knead with your hands. Important: Cabbage discolours the hands, you can put on gloves or the "fresh cabbage processed proof" – blue hands, proudly show!
  • Let the cabbage salad stand for a few minutes. You can also serve the salad as a simple side salad.
Simple salad with oranges, pomegranate and walnuts
  • Cut the pomegranate in half and carefully pick out the seeds. You can also do this under water and then sieve out the seeds. The cooking school Preparing Pomegranate Seeds shows you how to do this step by step with a cooking video. Arrange the salad on a plate, decorate with pomegranate seeds, orange fillets and walnuts and serve.
Supplement with feta cheese
  • Remove the feta cheese from the packaging and break into pieces. Arrange the salad and serve decorated with orange fillets, pomegranate seeds, walnuts, pieces of feta cheese and cress.
Complement with caramelised goat's cheese roll
  • For the variation with goat's cheese, prepare a pan, sugar, goat's cheese roll and creme brulee burner.
  • Cut the goat's cheese roll into slices, a thickness of 0.5-0.8 mm has proven to be best.
  • Press the rounded goat's cheese slices into the sugar with the cut surface.
  • Then place the goat's cheese slices in the pan with the sugar side up.
  • Place the pan on a trivet or on the cooker because of the possible heat exposure downwards. Caramelise the sugar layer with the creme brulee burner.
  • Allow the caramelised cheese to cool briefly and arrange the salad.
  • Arrange the salad in heaps in the centre of the plate. Decorate with orange fillets and pomegranate seeds, sprinkle with walnuts and place the caramelised cheese slices on top.
You can mix lemon juice with orange juice or alternatively use a white wine vinegar. Balsamic vinegar and other fruity balsamic vinegars also harmonise wonderfully with raw vegetable salad.

4. Calories and nutritional values

Nutrition Facts
Red cabbage salad
Amount Per Serving
Calories 408 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Cholesterol 32mg11%
Sodium 332mg14%
Potassium 486mg14%
Carbohydrates 22g7%
Fiber 9g38%
Sugar 6g7%
Protein 13g26%
Vitamin A 1317IU26%
Vitamin C 106mg128%
Calcium 137mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

5. Ideas for more than 12 variations of red cabbage salad

You can vary the classic blue cabbage salad in many ways and refine it individually. Here are my top 3 variations with photos and a table with even more ideas.:

Ingredient Description
Vinegar White wine vinegar, balsamic vinegar or balsamic vinegar
Fruit juicePomegranate juice, orange juice, lemon juice, berry juice
Dairy productsYoghurt, sour cream, soy yoghurt
OilWalnut oil, olive oil, linseed oil, other cold-pressed oils
SpicesTurmeric, curry
Fresh fruitOrange fillets, grated apple or pear, figs, pomegranate seeds
VegetablesFennel, celery, courgette, cucumber
Nuts & SeedsCashews, peanuts, walnuts, pine nuts
Dried fruitGoji berries, sultanas, figs, dates

6. What red cabbage salad goes with

The simple cabbage salad comes as a side salad to the mixed salad. I have already shown you the variations for a cabbage main course. We even know it as an accompaniment to Viennese schnitzel, at the salad buffet in general and it sometimes even has a place at the breakfast buffet.

7. More vegetable recipes

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!