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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.
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Course: Salad, Side Dish
Cuisine: German
Ingredients Method

Ingredients
  

  • 1 medium 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.

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