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About German Coleslaw (Krautsalat)
There is no difference between German coleslaw and German cabbage salad. One is the other.
Coleslaw and cabbage salad literally mean the same thing with the former word being rooted in the Dutch koolsla, kool=cabbage and sla=salad. The German term Krautsalat shares the same structure, kraut=cabbage and salat=salad. Traditionally white cabbage is used, therefore the name Weisskrautsalat (weiss=white). Whichever name you prefer you'll be referring to the same salad.
In this classic German coleslaw recipe no mayo is used. Instead the bright flavors of apple cider or white wine vinegar are the accent of the vinaigrette. Krautsalat is never offensively soured, rather the goal is to achieve a pleasant savory tartness. It does not typically include carrots but always includes caraway seeds. This traditional recipe calls for the making of a quick, flavorful pickling liquid in which the thinly sliced cabbage soaks for a short time before it is dressed an served.
Ingredients for This You Will Need German Slaw Recipe
Cabbage. Use white cabbage or green cabbage. You will need a small head of just over a pound or ⅔ of a medium sized head to approximate the same weight. Always remove the tough, fibrous core at the base.
Vegetable stock or water. For the quick pickling liquid you will make. Using vegetable stock amplifies the savory taste to be imparted to the cabbage.
Vinegar. Use a milder variety such as apple cider, sherry of white wine.
Sugar. Regular, fine white sugar which dissolves easily. Needed to balance the acidity of the vinegar.
Caraway seeds. A staple seasoning in German cuisine, their unique fragrance goes so well with cabbage. You can substitute with spices like celery seeds.
Olive oil. Extra virgin works best as it brings about more flavor. Sunflower oil or rapeseed oil are other options.
Salt and black pepper. Use kosher salt and if possible white pepper.
Parsley (optional). Flat leaf (aka Italian) is the traditionally used herb to sprinkle over the dressed cabbage. You can use herbs like dill or scallions as well.
Bacon (optional). Thick cut, smoked bacon, cut into thin strips, pan-fried until crispy.
How to Make Classic German Cabbage Salad
- Prep. Finely slice the cabbage (shred) or use a mandoline slicer to the same end.
- Soak in vinegar mixture. In a small sauce pan combine vegetable stock (or water), vinegar, sugar and caraway seeds. Bring to boil and remove from heat. Stir to make sure the sugar is dissolved. Place cabbage in a heatproof large bowl and pour the hot solution over it. Let soak for 15 minutes, use tongs to turn the cabbage over occasionally.
- Optional step. If using bacon, cut it into thin strips and render its fat in a pan over medium heat. Remove and place onto paper towel lined plate.
- Toss. Transfer the cabbage from the bowl with the vinegar liquid to a serving bowl. Discard the liquid. Add olive oil, salt and pepper and toss.
- Garnish. Scatter finely chopped parsley (if using) and bacon (if using) over the salad. You can also add a few more caraway seeds as a finishing touch.
Traditional Ways to Serve Krautsalat
White cabbage salad is equally popular on the menus of restaurants, biergartens and beer halls and is a staple side dish in German homes. It is typically served with:
- classic German pork roast like Schweinebraten
- sausages
- Schweinshaxe
- potato dumplings or bread dumplings
- spare ribs
- Frikadellen
- Schnitzel
- fish and chicken dishes such as Half Roast Chicken
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Recipe
Traditional German Coleslaw Krautsalat
Ingredients
- 1 small white cabbage or ⅔ medium sized, just over 1 lb
- ⅔ cup vegetable stock or water
- ¼ cup apple cider vinegar*
- 1 teaspoon sugar
- 1 teaspoon caraway seeds plus a pinch more for garnish
- 1 ½ tablespoon extra virgin olive oil
- kosher salt to taste
- white pepper to taste
- 3-4 slices bacon thick-cut, lean, smoked, optional
- 2 teaspoon chopped flat leaf parsley optional
Instructions
- 1. Shred the cabbage and place in a heat proof bowl.
- 2. Combine vegetable stock (or water), vinegar, sugar and caraway seeds in a small saucepan and bring to boil. Remove from heat, stir to make sure the sugar has dissolved and pour over the cabbage. Allow 15 minutes of soaking time, occasionally turning the cabbage around using kitchen tongs.
- 3. Optional step. While the cabbage is soaking cut the bacon into thin strips and cook in pan over medium heat to render the fat, until crispy. Place over paper towel lined plate to absorb extra fat,
- 4. After 15 minutes transfer the cabbage from the bowl with the vinegar liquid to a serving bowl. Be sure to drain it and discard the vinegar liquid. Add the olive oil, season with salt and pepper to taste and toss.
- 5. Optional step. Sprinkle with a few extra caraway seeds, chopped parsley and bacon. Serve.
Sandie Lincoln
Why not add some of the bacon grease instead of the olive oil or use both 1-1/2T total
Milena Perrine
Absolutley - if you would be enjoying the krautsalat right away it is a great idea.It would be very flavorful. If you would refrigerate the salad the bacon fat will solidify and not be the most appetizing upon serving.
Erin
Would this be ok to prepare and then bring to a party a few hours later, or does it get soggy?
Milena Perrine
Erin, cabbage maintains its texture really well and you should not have any problem with soggyines. If anything your krautsalat might taste better due to the extra marinating time. The only thing to watch out for is if you are using bacon bits, do not add them in advance, bring them along seperately and fold them into the krautsalat just before you serve it.
Rewari
So easy and tasteful!