Easy Red Cabbage Salad Recipe with Onions
This post may contain affiliate links. As an Amazon partner, I earn from qualified purchases.
This quick red cabbage salad with onions is not only ready in a flash, but also tastes just like grandma used to make on Sundays. Crisp, spicy, and wonderfully fresh – perfect as a healthy side dish with Roast Beef, Meatballs, or simply on its own for dinner. A truly classic family recipe that is vegan and always hits the spot!
Quick Red Cabbage Salad with Onions – Grandma’s German Recipe
Are you looking for a quick and easy raw side dish that still tastes great? Then you’ve come to the right place! My Red Cabbage and Onion Salad takes just 15 minutes to prepare, is super crunchy, healthy and packed with flavor – no frills required.
My German grandmother used to make it this way – a truly classic salad recipe. And the best part: the salad is completely vegan, so it’s not only delicious but also really healthy, just like my raw Leek Salad with Apple.
I love making this red cabbage salad as a summer side, but we also enjoy it often in winter – especially around Christmas. In German we call it “Rotkrautsalat” and red cabbage is called “Rotkraut”, “Rotkohl” or “Blaukraut”. So many versions – and they all talk about the same cabbage!
Why my red cabbage salad is so crunchy
The secret lies in preparing the red cabbage correctly! I slice it very finely, salt it lightly, and then knead it vigorously – this makes it nice and tender, but still crisp.
Onion adds just the right amount of spice, and the dressing made from herb vinegar, lemon juice, sugar, salt, pepper, and a dash of oil rounds out the salad and makes it wonderfully balanced.
So simple, so delicious – in just a few minutes, you can have a fresh red cabbage salad on the table that tastes just like grandma used to make.
Red Cabbage Coleslaw Ingredients
For this simple red cabbage salad, you only need a few simple ingredients that you probably already have at home. Put it all together and you have a wonderfully spicy, fresh salad.
- Red cabbage
The star of the salad! Firm, colorful, and rich in vitamins. It tastes best when finely chopped or shredded. - Onion
Adds spice and a subtle sharpness. A red onion is particularly suitable for a milder flavor. - Herb vinegar or wine vinegar
Provides the necessary freshness and wonderfully enhances the flavor of the cabbage. Both varieties work well – use whichever you have available. - Vegetable Oil
Rounds off the dressing nicely and brings all the flavors together. A neutral oil such as canola or sunflower oil is perfect. - Sugar
The little counterbalance to acidity – makes the dressing well-rounded and harmonious. If you like, you can also use honey or another sweetener. - Salt
Helps the red cabbage become soft and aromatic. It also brings out the beautiful colors. - Lemon Juice
For an extra burst of freshness in the salad. It also ensures that the red cabbage takes on an even more intense color. - Pepper
Adds a subtle spiciness and rounds off the dressing perfectly. Best when freshly ground – it’s worth the effort!
As always, you can find the exact quantities and detailed instructions for printing at the bottom of the recipe card.
How to make Red Cabbage Salad
1. Prepare red cabbage and onions.
Finely shred or chop the red cabbage – this is the basis for this delicious raw vegetable dish. Also finely shred the onions and knead both ingredients well with the salt so that the cabbage softens but retains its bite.
TIP: Be sure to use disposable gloves when grating and kneading the red cabbage. Otherwise, your fingers will inevitably take on the rich color of the cabbage.
2. Mix and refine the vinaigrette
Mix vinegar, lemon juice, oil, sugar, and pepper to make a simple dressing. This is typical for a classic red cabbage salad – few ingredients, lots of flavor.
3. Allow to steep for the best flavor
Now give it some time to let the flavors infuse. At least 30 minutes, or overnight if you have more time.
This allows the dressing to blend perfectly with the raw vegetable salad, and in no time at all, you have conjured up a healthy, vegan coleslaw made from red cabbage.
How to cut Red Cabbage for Coleslaw
With a Knife
A sharp kitchen knife does the job just fine. Place a quarter of the cabbage cut-side down on a board and slice it thinly. Cut lengthwise for longer strips, crosswise for shorter ones – just the way you like it.
With a Mandoline
For super thin and even shreds, a mandoline is your best friend. It’s fast and neat – but be careful, those blades are sharp! A cut-resistant glove is highly recommended, especially when things need to go quickly.
With a Food Processor
Making a big batch? Grab your food processor. Use the shredding blade, toss in the cabbage chunks and pulse a few times. Boom – finely shredded in seconds, no arm workout required!
Why are they called red cabbage and blue cabbage?
Whether red cabbage or blue cabbage – it always refers to the same vegetable. The difference lies in the language used and also a little in the preparation.
In northern Germany, it is traditionally called red cabbage, while in the south it is more commonly referred to as blue cabbage. This is mainly due to dialect differences, but also because of the color it takes on when cooked.
This is because the color of the cabbage changes depending on the acidity: if vinegar or lemon juice is added to the recipe, it remains a beautiful reddish color, as we know it from red cabbage. If, on the other hand, it is prepared in a more neutral way or with a little baking soda or sugar, it tends to take on a bluish hue – hence the name “blue cabbage.”
So no matter what you call it, the main thing is that the red cabbage salad tastes good!
Nutritional values & health
Raw red cabbage is a real superfood! It is packed with vitamin C, iron, fiber, and antioxidants. Combined with onions, vinegar, and lemon, it makes a healthy raw salad that not only tastes good but is also good for your body. And best of all, it contains no animal products – making it 100% vegan.
Variation Tips & Ideas
You like a little variety in your bowl? Then try out these ideas for your vegan red cabbage salad – they’ll quickly turn this classic dish into a real highlight.
With Apple, Pomegranate Seeds & Nuts
A grated apple adds a fruity note to the raw vegetable salad and makes it even juicier. Pomegranate seeds add freshness and a little crunch, while roasted walnuts or sunflower seeds add a lovely nutty depth.
Asian Delight: Sesame, Soy Sauce, and Cilantro
For an exotic twist, add a little sesame oil, a dash of soy sauce, and fresh cilantro. Not only does this go great with grilled tofu or roasted vegetables, but it also transforms classic red cabbage salad into a whole new taste experience in no time at all.
Side Dishes & Possible Uses
My red cabbage coleslaw is truly a versatile dish. Here are a few ideas for what it pairs well with:
- Classic with roasts, meatballs, or schnitzel
- As a fresh side dish for barbecues
- Perfect for cold platters, buffets, or snacks
- Or simply as a light, healthy raw vegetable salad for everyday life
And best of all, it tastes even better the next day –
perfect for meal prep!
Frequently asked questions about red cabbage salad | FAQ
It’s best to let it steep for at least 30 minutes so that the flavors blend well. If you have more time, put it in the refrigerator over night – this will make the red cabbage salad even more flavorful.
Yes! The red cabbage salad will keep in the refrigerator for 2–3 days and tastes even better when it has had time to marinate. This makes it perfect for meal prep or family gatherings.
To keep the cabbage nice and crisp, be sure to slice it finely and knead it with a little salt – this releases water but preserves the bite. A dash of vinegar or lemon juice provides additional protection for the consistency.
Unfortunately, frozen red cabbage salad loses its freshness and texture – it becomes mushy. Better: store fresh red cabbage for later and prepare a separate dressing.
Absolutely! Our red cabbage salad contains no animal products whatsoever – perfect for your vegan recipes. And it contains only vegetables and spices, so it’s 100% gluten-free.
Choose a firm, heavy head with shiny leaves. It will keep for around two weeks in the crisper drawer at home – once cut, it is best to wrap it in plastic wrap to keep the red cabbage fresh for longer.
It’s simply healthier raw! Raw red cabbage retains its high vitamin content (e.g., vitamin C, fiber, antioxidants), some of which is lost during cooking. At the same time, it’s wonderfully crunchy when raw – just what your classic red cabbage salad needs.
Yes! If you have a sensitive stomach: Blanch briefly (max. 5 minutes) in salted water – this reduces the fiber content slightly and makes the vegetable easier to digest, but it remains nice and crunchy in a classic red cabbage salad.
Red Cabbage Salad with Onions
Click stars for rating!Useful kitchen helpers
Ingredients
- 1 small red cabbage 500 to 750 g
- 1 medium onion
- 3 tbsp white wine vinigar
- 1 tbsp canola oil
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp lemon juice
- pepper to taste
Instructions
- Remove the outer, unsightly leaves from 1 small red cabbage. Then wash, halve, and quarter the cabbage.
- Finely grate the red cabbage. (I personally use a mandoline slicer with coarse grater (the large holes).
- Add 1 tsp salt to the shredded red cabbage.
- Knead with your hands for about 5 minutes.
- Finely shred 1 medium onion and add to the red cabbage.
- Mix the vinaigrette: 3 tbsp white wine vinigar, 1 tbsp canola oil, 2 tbsp granulated sugar, 2 tbsp lemon juice and pepper to taste. Add to the salad and mix.
- It is best to leave the salad to infuse at least 30 minutes or better overnight, preferably in the refrigerator.
Notes
Nutrition
These figures are guidelines and were calculated using a recipe calculator.
More Fresh Raw Vegetable Salads For You
.