- Toast the pretzel bread
Preheat the oven to 200C. Tear or cut 500 g pretzel bread into rough bite-size pieces, spread them on a large tray, and toss with 40 ml olive oil, 3 g salt, and 1 g black pepper until the surfaces are lightly coated. Bake for 14 minutes, turning once after 8 minutes, until the edges are dark golden and crisp while the centers stay slightly chewy. Set the tray aside and let the bread cool so it firms up further.
- Roast the asparagus
Trim 700 g green asparagus and slice any very thick spears lengthwise so they roast evenly. Place the 700 g green asparagus on a second tray and toss with 20 ml olive oil, 2 g salt, and 1 g black pepper, then roast at 200C for 10 to 12 minutes until the stalks are tender but still hold their shape and the tips look lightly blistered. Let the asparagus cool for 10 minutes, then cut it into shorter lengths that are easy to eat in a salad.
- Prepare the vegetables and herbs
Thinly slice 300 g cucumber, 250 g radish, and 120 g red onion so the salad has a crisp, delicate bite rather than thick chunks. Finely chop 30 g chives and 20 g parsley, keeping the herbs separate from the vegetables so they distribute evenly in the dressing later. Roughly chop 400 g sauerkraut once or twice so it folds through the salad more neatly.
- Whisk the chive-mustard vinaigrette
In a large bowl, whisk together 90 ml apple cider vinegar, 35 g whole grain mustard, 30 ml lemon juice, 20 ml maple syrup, 80 ml olive oil, 4 g salt, and 1 g black pepper until the dressing looks glossy and slightly thickened. Stir in the 30 g chives and 20 g parsley until evenly distributed and no dense lumps of mustard remain at the bottom of the bowl.
- Build the salad base
Add 800 g white beans, 300 g cucumber, 250 g radish, 120 g red onion, 400 g sauerkraut, and the cooled roasted 700 g green asparagus to the bowl with the vinaigrette. Fold everything together gently for 1 minute so the 800 g white beans stay mostly intact and the vegetables get evenly coated without bruising. Let the mixture stand for 10 minutes so the 120 g red onion softens slightly and the 800 g white beans absorb the vinaigrette.
- Fold in the bread and finish
Just before serving, add the toasted 500 g pretzel bread to the dressed salad and toss for 45 seconds until the 500 g pretzel bread is coated but not soaked through. Let the salad sit for 5 minutes so the crusty edges stay crisp while the centers absorb the vinaigrette and turn pleasantly savory. Transfer to a large platter or bowl and serve while the contrast between crunchy bread, tender asparagus, and creamy beans is still distinct.
- Calories:284 kcal
- Protein:9 g
- Carbohydrates:31 g
- Fat:13 g
- Fiber:7 g
- Sugar:5 g
- Sodium:620 mg
If you are looking for a German salad recipe that feels both traditional and fresh, this one takes its cues from classic regional ingredients without repeating the usual potato or cabbage formula. Thick slices of pretzel bread are toasted until deeply golden, then tossed with white beans, roasted asparagus, cucumber, and radishes for a mix of crisp, creamy, and chewy textures. The vinaigrette is built around whole-grain mustard, apple cider vinegar, and plenty of chives, giving the salad the bright tang and herbal edge that works so well with earthy vegetables and bakery-style bread.
This is the kind of vegan salad that earns a place at spring lunches, Easter spreads, picnic tables, and make-ahead gatherings. The components can be prepared in stages, which makes it especially practical for serving 10 people, and the finished salad looks abundant and inviting on a large platter. Because the bread is toasted separately and folded in near the end, you get distinct texture in every bite instead of a soggy mass. It is a strong choice when you want a German-inspired salad recipe with substance, plenty of vegetables, and a dressing bold enough to tie everything together.
