Cut white cabbage particularly finely
Thin, even strips are quickly rubbed by salt and absorb the dressing well. A vegetable planer facilitates work, but requires a finger guard.
German Recipe
German coleslaw
Knead with salt until it becomes softer. Mix vinegar, oil, sugar, pepper and cumin. Mix cabbage, carrot, onion and dressing. Leave for at least 30 minutes and taste.
Total time
25 min
Calories
180 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Herbal salad by type of house step by step
Mix vinegar, oil, sugar, pepper and caraway. Mix cabbage, carrot, onion and dressing. Leave for at least 30 minutes and season.
Vegetarian Dinners
Lunch
German Recipes
Vegetables
Recipe
German coleslaw
Knead with salt until it becomes softer.
Ingredients
6 servings
Method
-
1
Cut cabbage
Quarter the white cabbage, remove the hard drink and cut the leaves with planer or knife into very fine strips.
-
2
Kneading
Knead with salt until it becomes softer.
-
3
Dressing
Mix vinegar, oil, sugar, pepper and caraway.
-
4
Mix
Mix cabbage, carrot, onion and dressing.
-
5
Move
Allow to rest for at least 30 minutes and taste.
Kitchen know-how
Tips for German coleslaw
Knead cabbage with salt
The kneading breaks open the solid leaf structure and releases some cell juice. The herb salad becomes tender without having to be boiled.
Give Sufficient Time to Pull
For at least 30 minutes, combine vinegar, oil and spices with cabbage. For even softer salads, it can pull for a few hours chilled.
Variations
How to adapt this recipe
Replace half of the oil with three tablespoons of yoghurt and one tablespoon of mayonnaise. Lift the dressing only after kneading under the drained cabbage.
Mix a sour apple coarsely and directly with the vinegar dressing. 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 per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about German coleslaw
Solid white head cabbage is classic and remains pleasantly crisp. Spitz cabbage is softer, requires less kneading time and results in a milder, faster salad.
Salt and mechanical pressure make the solid cell walls softer. This reduces the volume, improves the bite and allows the dressing to be absorbed better.
Without mayonnaise, it remains well closed for about three days in the refrigerator fresh. Stir around before eating and pour out liquid if necessary.
Add additional unsalted cabbage and some vinegar. If the salad is still uns seasoned, rinse off the kneaded cabbage briefly and squeeze dry carefully.
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