German Coleslaw Recipe
User Reviews
4.8
German Coleslaw Recipe
Description
This German Coleslaw Recipe starts by shredding green cabbage and marinating it in salt and lukewarm water for at least an hour. This process softens the cabbage and removes excess moisture. After rinsing and drying thoroughly, the cabbage is dressed with a combination of apple cider vinegar and neutral cooking oil. Seasonings like freshly ground black pepper and whole caraway seeds contribute earthy and slightly sweet flavors that are characteristic in German preparations.
The slaw is served cold and garnished with fresh chopped chives, adding a mild onion-like sharpness. The vinegar and salt combination provides a crisp, tangy base that pairs well with rich or hearty dishes.
This variation keeps the cabbage vibrant and prevents sogginess by the initial salting and rinsing. The technique results in a balanced texture between softness and crunch with bright flavors that complement many meals.
Ingredients
For the Marination
- 1.1 pound green cabbage
- 1 Tablespoon salt *see post for salt qualities
- ½ cup water lukewarm
For the Dressing
- 2 Tablespoon apple cider vinegar
- ¼ cup neutral cooking oil see post for a recommendation, generic cooking oil
- ½ Teaspoon black pepper ground
- 1 Teaspoon caraway seeds whole
To garnish
- chives fresh chopped
Instructions
- Rinse your cabbage and discard outer tough layer.
- Shred your cabbage and place into a large mixing bowl.
- Add salt and lukewarm water to the cabbage and combine.
- Leave the coleslaw to marinate for at least one hour to take out excess waters and to soften the coleslaw.
- Rinse the coleslaw quickly under running water and strain well + tap dry with a clean kitchen towel to get rid of all waters.
- Pour vinegar and oil over the coleslaw in a salad bowl, season with black pepper and caraway seeds and combine well.
- Sprinkle some cut chives over the slaw to garnish and serve cold.
Notes
- Marinate the cabbage in salt and water to soften and remove excess moisture before dressing.
- Rinse and dry the cabbage well after marination to avoid a watery slaw.
- You can add more salt later if the slaw tastes under-seasoned after the process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 1769mg | 74% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 46mg | 51% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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