German Coleslaw
Brighten up your next meal with a bowl of tangy and refreshing German Coleslaw, a twist on the classic slaw that’s bursting with bold flavors and a satisfying crunch! This quick and easy recipe combines finely shredded green cabbage, crisp carrots, and delicate slices of yellow onion, all coated in a warm, zippy dressing made from white vinegar, sugar, and fragrant caraway and celery seeds. Unlike creamy coleslaws, this vinegar-based alternative offers a lighter option that’s perfect for pairing with hearty German sausages, roasted meats, or summer barbecue favorites. With just 15 minutes of prep and a quick simmer for the dressing, this marinated coleslaw is ready to impress after a short chill in the fridge. Ideal for potlucks, picnics, or weeknight dinners, it’s a make-ahead side dish that only gets better with time. Explore the vibrant flavors of German cuisine in every crunchy bite!
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Recipe Information
Ingredients
- 1 head (medium) Green cabbage
- 1 large Carrot
- 1 medium Yellow onion
- 0.5 cup White vinegar
- 0.25 cup Granulated sugar
- 0.25 cup Vegetable oil
- 1 teaspoon Caraway seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Celery seed
Instructions
Remove the outer leaves from the cabbage and cut it in half. Remove the core and finely shred the cabbage using a sharp knife, mandoline, or food processor.
Peel and grate the carrot using a box grater or food processor.
Peel the onion and slice it very thinly into half-moon shapes.
In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion. Toss to mix.
In a small saucepan, combine the white vinegar, granulated sugar, vegetable oil, caraway seeds, salt, black pepper, and celery seed.
Cook the mixture over medium heat, stirring frequently, until the sugar is completely dissolved and the dressing is just starting to simmer. Remove from heat.
Immediately pour the warm dressing over the cabbage mixture in the large bowl. Toss thoroughly to ensure all the vegetables are evenly coated.
Cover the bowl and let the coleslaw sit at room temperature for 30 minutes, allowing the flavors to meld. For best results, refrigerate for at least 2 hours before serving.
Toss the coleslaw again before serving. Serve chilled or at room temperature as a fresh and tangy side dish.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 86.3 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2029 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
