Red cabbage and cranberry salad Perfect for preparing! Thanks to the bags of the FRESH & SAVE vacuum system: Mix salad ingredients with dressing, put it in the bag and marinate it in the fridge under vacuum.
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4-6 servings


20 minutes


Standing time:
approx. 2 hours




  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp liquid honey
  • 1 level tsp Dijon mustard
  • 1 pinch allspice
  • Salt, pepper


  • ¼ head red cabbage
  • 1 red onion
  • 1 pear
  • 1 raw beetroot
  • 3 tbsp dried cranberries
  • 1 bunch flat-leaf parsley
  • 3 tbsp sunflower seeds, to taste


For the dressing, whisk together all the ingredients and season well with allspice, salt and pepper.

If necessary, remove the outer leaves from the red cabbage and cut out the stalk. Cut or slice the cabbage into fine strips. Peel the onion, halve it and cut or slice it into fine strips. Peel the pear and beetroot. Quarter the pear, remove the core and cut into thin slices. Cut the beetroot into slices and then into thin sticks.

Mix all the prepared ingredients and the cranberries with the dressing and knead briefly. Fold over the opening of a ZWILLING FRESH & SAVE Bag M so that the seal does not get dirty when filling. Fill the salad into the bag, distribute evenly and insert the marinating aid. Vacuum seal the bag and leave to marinate in the fridge for at least 2 hours. In the meantime, wash and finely chop the parsley.

At the end of the marinating time, remove the salad from the bag, mix in the parsley and sunflower seeds if desired. Season again with salt and pepper and serve.

Serve the red cabbage and cranberry salad with pan-fried meat or pulled beef.


Wear gloves when processing beetroot. Discoloured items, e.g. cutting board, can be cleaned with lemon juice.

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