Southern German Coleslaw: A Delightful Recipe for Every Occasion
A light and tangy Southern German-style coleslaw featuring finely shredded cabbage tossed in a warm vinegar dressing with caraway seeds. This no-mayo slaw is crisp, refreshing, and perfect alongside sausages or schnitzel.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes (plus marinating)
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: No-Cook (except dressing)
- Cuisine: Southern German
Ingredients
Scale
- 1 medium head green cabbage (about 2 lbs), finely shredded
- 1 small onion, very thinly sliced
- 1 large carrot, julienned (optional)
- 3 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon celery seed
- 1/4 teaspoon black pepper
- 1/2 cup hot vegetable broth or water
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep cabbage: Place shredded cabbage in a large bowl. Sprinkle with 1 tsp salt, toss, and let sit 15 minutes to soften slightly. Rinse and drain well.
- Make dressing: In a small saucepan, combine vinegar, oil, sugar, 1/2 tsp salt, caraway seeds, celery seed, and pepper. Heat gently until sugar dissolves (do not boil).
- Combine: Add hot broth to dressing, then immediately pour over cabbage and onions. Toss thoroughly.
- Marinate: Cover and refrigerate at least 4 hours (preferably overnight), tossing occasionally.
- Serve: Garnish with fresh parsley. Adjust seasoning with extra vinegar or salt if needed.
Notes
- Traditional touch: Some versions include 1-2 slices of cooked, crumbled bacon.
- For sweetness: Add 1 grated apple with the cabbage.
- Make ahead: Flavor improves over 1-2 days in fridge.
- Serving suggestion: Pair with grilled bratwurst and pretzels.
Nutrition
- Serving Size: 3/4 cup
- Calories: 80
- Sugar: 5g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
