Rohkostsalat (Cabbage Fruit Salad with Sour-Cream

Rohkostsalat translates to “raw food salad” in German, and this version combines crunchy shredded cabbage with diced apple and plump raisins in a tangy sour cream dressing. It’s the kind of simple side dish that shows up at German family tables alongside roasts and sausages, and it’s better than any coleslaw from a deli counter.

The dressing is where this gets interesting. Pineapple juice and lemon juice mix with a touch of sugar and salt, then get stirred into sour cream until smooth. The pineapple juice adds a tropical sweetness that plays off the cabbage’s natural pepperiness, while the lemon keeps the apples from browning and sharpens the whole thing up.

No cooking required. Toss, dress, chill, and serve. It actually improves after sitting in the fridge for an hour or two as the cabbage softens slightly and absorbs the dressing.

Kitchen Tips

• Toss the diced apple with lemon juice immediately after cutting. Browning happens fast and looks unappealing against the white cabbage.
• Shred the cabbage fine. Thick chunks don’t absorb the dressing well and are tough to eat.
• Chill for at least 30 minutes before serving. The flavors need time to meld and the cabbage tenderizes slightly.
• Use full-fat sour cream for the creamiest dressing. Low-fat versions tend to separate when mixed with acid.

Variations

• Add shredded carrot for color and sweetness.
• Use Greek yogurt instead of sour cream for a lighter, tangier version.
• Toss in a handful of toasted sunflower seeds before serving for extra crunch.