Fine red cabbage salad with Boskoop

Fine red cabbage salad with Boskoop

Red cabbage salad provides a wonderfully crunchy freshness, especially with dishes that are naturally not very crunchy, such as purees and stews.

The Boskoop apple also provides a fruity acidity. You don’t have to be stingy with salt, but 14 g per kg of lettuce is sufficient.


  • 200 g finely shaved red cabbage
  • 100 g finely shaved Boskoop apple with peel
  • 5 cl lemon juice
  • 5 cl red wine vinegar
  • 5 cl maple syrup
  • 5 grams of salt
  • pepper to taste


  • Mix all the ingredients together and knead to break up the red cabbage
  • Leave covered for at least 1 hour
  • Mix again, arrange and serve

Faster variant :

Anyone who owns a chamber vacuum sealer can vacuum the red cabbage salad without kneading it in a vacuum bag, ideally with a marinating function. The salad is fully cooked after 15 minutes.