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German Coleslaw Recipe

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!
German Coleslaw Recipe

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

5 from 1 vote
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.
Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: German

Ingredients
 

  • 1 Large head green cabbage finely shredded
  • 1 yellow onion diced
  • 8 tbsp Sunflower Oil
  • 6 tbsp White Wine Vinegar
  • 2 tsp Honey
  • 2 tsp Caraway Seeds
  • 2 tsp Salt
  • Pepper

Method
 

Prepare the Cabbage
  1. 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
  1. In another bowl, mix the honey, chopped onions, sunflower oil, vinegar, and caraway seeds using a whisk.
Combine
  1. Pour the dressing over the cabbage mixture. Gently mix everything together until the vegetables are well-coated with the dressing.
Chill
  1. 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
  1. Before serving, give the slaw a final toss.

Tried this recipe?

Let us know how it was!

2 Comments

  1. 5 stars
    Davia’s recipes are great! This one in particular is easy to make, fresh and the caraway adds the perfect balance.

5 from 1 vote

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