Cut white cabbage particularly finely
Thin, even strips quickly become short due to salt and absorb the dressing well. A vegetable slicer makes the work easier, but requires finger protection.
German Recipe
German coleslaw
Finely plane the cabbage. Knead vigorously with salt until it softens. Mix vinegar, oil, sugar, pepper and cumin. Mix cabbage, carrot, onion and dressing. let it stand for at least 30 minutes and season.
Total time
25 min
Calories
180 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
House-style coleslaw step by step
Mix vinegar, oil, sugar, pepper and cumin. Mix cabbage, carrot, onion and dressing. Let it stand for at least 30 minutes and season.
Vegetarian Dinners
Lunch
German Recipes
Vegetables
Recipe
German coleslaw
Finely plane the cabbage and knead with salt until it softens.
Ingredients
6 servings
Method
-
1
Cutting cabbage
Quarter the cabbage, remove the hard stalk and cut the leaves into very fine strips with a slicer or knife.
-
2
Kneading
Knead vigorously with salt until softer.
-
3
Dressing
Mix vinegar, oil, sugar, pepper and cumin.
-
4
Mixing
Mix cabbage, carrot, onion and dressing.
-
5
Let it go
leave to stand for at least 30 minutes and taste.
Kitchen know-how
Tips for German coleslaw
Knead cabbage with salt
Kneading breaks open the solid leaf structure and lets out some cell juice, making the coleslaw tender without having to be cooked.
Give sufficient time to pull
Mix vinegar, oil and spices with the cabbage for at least 30 minutes. For a softer salad, it can be refrigerated for a few hours.
Variations
How to adapt this recipe
Replace half of the oil with three tablespoons of yoghurt and one tablespoon of mayonnaise. Fold the dressing into the drained cabbage only after kneading.
Coarsely grate an acidic apple and mix it directly with the vinegar dressing. To do this, reduce the amount of sugar and season again before serving.
Nutrition per serving
180kcal
18.0 gCarbohydrates
4.0 gProtein
9.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about German coleslaw
Firm white cabbage is classic and remains pleasantly crunchy. Pointed cabbage is more tender, requires less kneading time and makes a milder, faster salad.
Salt and mechanical pressure soften the solid cell walls, reducing the volume, improving bite and allowing the dressing to absorb better.
Without mayonnaise, it stays fresh in the fridge for about three days. Stir before eating and drain any leaking liquid if necessary.
Add the unsalted cabbage and a little vinegar and, if the salad is still unseasoned, rinse the kneaded cabbage briefly and squeeze out carefully.
Keep cooking