Reuben Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant Reuben salad reimagines the classic New York deli sandwich as a nutritious, high-protein bowl. By swapping bread for chewy rye berries and combining them with peppery pastrami and nutty Swiss cheese, you get all the iconic flavours in a much lighter format. The base of salted and squeezed cabbage provides a satisfying crunch that mimics traditional sauerkraut, while the homemade Russian-style dressing adds a tangy, creamy finish that ties the whole dish together.
Ideal for meal prepping or a filling weekend lunch, this salad is packed with texture and savoury appeal. The use of whole grains makes it a fibre-rich option that keeps you full for longer, while the clever preparation of the cabbage ensures it stays crisp rather than watery. Serve it chilled as a standalone main meal or as part of a larger spread for a unique twist on a favourite deli staple.
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Ingredients for Reuben Salad
1 cup rye berries
1 large head green cabbage (about 900g )
2 tablespoons salt
230g thick-cut deli pastrami, cut into 1/4-inch dice
230g thick-cut Swiss cheese, diced to match the pastrami
90ml mayonnaise (regular, low-fat, light, or fat-free)
2 tablespoons pickle relish
1 tablespoon ketchup
45ml cider vinegar
How to make Reuben Salad
Back to contentsSoak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
Slice the cabbage head in half. Cut out the thick, pyramidal core at the base of each half. Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage. Separate the shreds from each other and toss them in a large bowl with the salt. Set aside at room temperature for 30 minutes.
Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water. Dump these handfuls into a large serving bowl as you go. Pour in the cooked rye berries, diced pastrami, and cheese. Toss well.
Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it up.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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