Cabbage Fruit Salad with Sour-Cream Dressing

This German-inspired cabbage salad takes the classic slaw concept in a fruity direction. Shredded raw cabbage tossed with diced apple, plump raisins, and a tangy sour cream dressing spiked with pineapple juice.

The dressing is what ties it all together. Pineapple juice, lemon juice, a pinch of salt, and a tablespoon of sugar get stirred into sour cream until smooth. It’s creamy but bright, with the fruit juices cutting through the richness so the dressing doesn’t weigh the salad down.

Coating the diced apple in lemon juice right after cutting keeps it from turning brown. That’s a small detail that makes a big difference when you’re chilling this in the fridge before serving.

The raisins soften slightly in the dressing as the salad chills, turning plump and juicy against the crisp cabbage and apple.

Chef Tips

• Shred the cabbage fine. Thick shreds are tough to eat with fruit and don’t absorb the dressing well
• Use a firm, tart apple like Granny Smith. It holds up better after dicing and adds a nice contrast to the sweet raisins
• Chill for at least 30 minutes before serving. The flavors need time to mingle and the cabbage softens just enough
• Toss again right before serving since the dressing settles to the bottom

Variations

• Add a handful of toasted sunflower seeds or chopped walnuts for crunch
• Swap sour cream for Greek yogurt for a lighter, tangier version
• Toss in diced pineapple chunks to double down on the tropical flavor