Krautsalat

Krautsalat is a cold salad based mainly on finely shredded raw cabbage. It is common in Germany and other German-speaking regions, and appears in various Central European cuisines. The dish is typically made with green cabbage, though red cabbage is used in some regional versions; onions are often included and carrots or apples may be added for sweetness and texture.

The traditional dressing is a vinaigrette composed of vinegar (often white wine or apple cider), oil, sugar or honey, salt, and pepper. Mustard seeds or a pinch of caraway are sometimes added, and fresh herbs such as dill may appear in some variants. In many home preparations the cabbage is salted and massaged to draw out moisture before the dressing is mixed in. Creamier versions exist as well, incorporating mayonnaise, yogurt, or sour cream, particularly outside Germany or in fusion styles.

Preparation typically involves shredding or finely slicing the cabbage and onions, combining with the dressing, and letting the mixture rest in the refrigerator for at least 30 minutes to allow flavors to meld. The salad can be served immediately, but chilling enhances taste and texture.

Culinary use and serving context vary: Krautsalat accompanies sausages, schnitzel, and grilled meats, and is a common side at barbecues, picnics, and traditional German meals. Regional differences may emphasize crisper textures, stronger vinegar tang, or additional ingredients such as bacon bits.