Krautsalat Recipe

Prepare cabbage: Remove tough outer leaves. Cut cabbage into quarters, remove core, then finely shred using a sharp knife, mandoline, or food processor. Place shredded green and red cabbage into a large mixing bowl.

Prepare carrot and onion: Peel and grate the carrot and finely dice the yellow onion. Add both to the bowl with the shredded cabbage.

If using parsley, chop and add to the vegetable mixture. Toss the vegetables together to combine evenly and create a uniform base for the dressing.

Whisk dressing

In a medium bowl, combine mayonnaise, plain yogurt (or sour cream), apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and celery seed (if using). Whisk vigorously until smooth and emulsified. Taste and adjust seasoning: add more vinegar for brightness, more sugar if too tart, or more salt to enhance flavors.

Dress the salad

Pour the dressing over the cabbage, carrot, onion, and parsley. Using two large spoons or salad tongs, toss thoroughly until all vegetables are evenly coated. Make sure dressing reaches the bottom so shredded cabbage softens slightly.

Rest and chill: For best flavor, cover the bowl and refrigerate for at least 30 minutes, up to 4 hours. This allows the cabbage to soften and the flavors to meld. Stir once or twice during chilling to redistribute dressing.

Final adjustment and serve: Before serving, taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed. Serve cold or at cool room temperature as a side salad.