Vegetarian German Sides & Salads Recipes | Vegetarian Times Skip to main content

German Sides & Salads

Round out your meal with just the right side dish or salad.
Apple Sauerkraut Salad

Apple Sauerkraut Salad

Spicy, salty, tangy, and sweet, this salad can be served as a side or used as a topping for brats, hot dogs, and sausages. Julienning the apples and onions in the salad with a mandoline yields crisp but delicate threads that stand up to the weight of the sauerkraut.

German-Style Warm Potato Salad

German-Style Warm Potato Salad

This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.

Tangy Marinated Vegetables

Tangy Marinated Vegetables

This is a beautiful take-along side dish when made in and served out of a 1-quart canning jar. Eat these veggies with your fingers to satisfy a picnic craving for something salty and crunchy—without resorting to a bag of chips.

Potato Latkes

Potato Latkes

Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's." 

Braised Red Cabbage

Adding an apple to the cabbage near the end of cooking gives this traditional German dish a delightful taste and texture contrast.

vegetarian times recipe

Tangy Braised Red Cabbage

This dish has roots in Eastern Europe, where a traditional meal of cabbage and beets can be found on many dinner tables. Raspberry vinegar adds a delicious sweetness, but red wine vinegar can be substituted.