German Coleslaw Recipe
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When people think of German cuisine, sauerkraut often steals the spotlight—but German cabbage salad deserves equal acclaim. This Super Bowl–ready side can be made a day ahead, allowing the flavors to meld and freeing you up on game day. Finely shredded cabbage tossed in a zesty caraway seed vinaigrette delivers a crisp, tangy contrast to rich dishes. Quick, easy, and endlessly versatile, it’s sure to brighten any gathering—give it a try and let me know what you think!
When people think of German cuisine, sauerkraut often comes to mind. But have you tried German cabbage salad? It’s a favorite—quick, easy, and can be made a day ahead, perfect for gatherings like Super Bowl weekend.
My German Cabbage & Caraway Seed Salad offers a crisp contrast to hearty dishes. With finely shredded cabbage and a zesty caraway seed dressing, it brightens any table. Your guests will love these authentic flavors! I’d love to hear your thoughts, so comment if you try it!
German Coleslaw Recipe
Brighten your table with German Cabbage & Caraway Seed Salad: finely shredded cabbage, tangy caraway vinaigrette, and make-ahead convenience. A crisp, flavorful side perfect for any gathering.
Ingredients
Method
Prepare the Cabbage
- In a big bowl, mix the shredded cabbage with salt. Massage the cabbage until it becomes tender and releases its juices, which should take about 3-4 minutes. Drain the excess liquid.
Make the Dressing
- In another bowl, mix the honey, chopped onions, sunflower oil, vinegar, and caraway seeds using a whisk.
Combine
- Pour the dressing over the cabbage mixture. Gently mix everything together until the vegetables are well-coated with the dressing.
Chill
- Cover the bowl and refrigerate the slaw for at least 1 hour before serving. This allows the flavors to meld and the cabbage to soften slightly. I like to prepare this salad the day before serving.
Serve
- Before serving, give the slaw a final toss.