Rohkostsalat (Cabbage Fruit Salad with Sour-Cream Dressing)

Rohkostsalat ("raw food salad") is a German salad that combines crisp shredded cabbage, diced unpeeled apple, and plump raisins in a tangy sour cream dressing brightened with pineapple and lemon juice.

The dressing is what makes this distinctly German. Sour cream mixed with pineapple juice, lemon juice, sugar, and a pinch of salt creates a sweet-tart coating that clings to the shredded cabbage without weighing it down. It’s lighter and tangier than a traditional American coleslaw dressing.

Tossing the diced apple in lemon juice right after cutting prevents browning. This keeps the salad looking bright and fresh instead of turning grey after a few minutes in the fridge.

Kitchen Tips

• Shred the cabbage finely. Thick chunks don’t absorb the dressing well and are tough to eat.
• Leave the apple unpeeled. The skin adds color, texture, and fiber to every bite.
• Chill for at least 30 minutes before serving. The flavors meld and the dressing softens the cabbage slightly.
• This salad holds well in the fridge for a day but gets softer the longer it sits. Best eaten the same day for maximum crunch.

Variations

• Add shredded carrots for extra color and sweetness.
• Swap sour cream for Greek yogurt for a lighter dressing.
• Toss in a handful of chopped walnuts or sunflower seeds for crunch.