Irresistible German Coleslaw: Authentic Bavarian Krautsalat

This German coleslaw will whisk you away to a Bavarian beer garden, where the air is heavy with the smoky aroma of grilled meats and sausages, and wooden tables groan under the weight of frothy, golden beer steins.

I remember my first taste of Krautsalat in Bayreuth, Bavaria - the crisp, crunchy bite, the sensation of sweet and slightly sour flavors dancing on my tongue, and that subtle aftertaste of caraway seeds that lingered long after swallowing.

I knew then that one taste would not be enough - I had to learn how to make this authentic southern German cabbage salad at home. Fortunately, this traditional Krautsalat recipe is surprisingly simple to master.

By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!

How to make authentic German Coleslaw

For the detailed instructions and exact measurements, please jump to the printable recipe card

Ingredients

• cabbage - white or green cabbage works with this recipe. In Germany, white cabbage is more often used.
• white onion
• For the dressing;
• white vinegar - the vinegar which work best are white wine vinegar, cider vinegar or herb-infused vinegar.
• vegetable oil - use a neutral oil such as sunflower oil or rapeseed oil
• salt, sugar
• caraway seeds - this is optional. You can use whole caraway seeds or, if you like the flavour without the crunch, you can use ground caraway seeds.

Krautsalat Recipe- Step by Step

1. Wash the cabbage and remove the outer leaves. Quarter it through the stem and remove the dense core with a sharp knife, then discard.
2. Finely slice the cabbage into thin shreds. Alternatively, you can use a mandoline or a food processor to shred the cabbage. Place in a large bowl.

3. Sprinkle the salt over the cabbage. With your hands, knead the salt into the cabbage for approximately 5 minutes. Then leave to rest for at least 20 minutes. (This process is necessary to draw out the excess water from the cabbage. Otherwise, your coleslaw might end up soggy.)
4. In the meantime, finely dice the onions.

5. Heat 2 tablespoon of oil in a frying pan and fry the onions until they begin to brown. Remove from the heat and leave to cool. For the German coleslaw dressing, thoroughly mix the vinegar, oil, pepper, caraway seeds, and sugar in a jug. Then add the cooled onions. Strain the cabbage in a colander to remove any excess water. Place in a salad bowl and pour the dressing over it. Mix well and leave to rest for approximately 2 hours. Before serving, adjust the seasoning to taste. You can always add more salt or pepper.

Recipe Variations

German coleslaw with bacon

This recipe is very popular in Bavaria. Add about 100 g of smoked bacon to the pan and fry until crispy with the onions. This adds a lovely meaty flavour to the salad.

Replace the white cabbage slaw with red cabbage

You can just replace the white or green cabbage with red cabbage. To intensify the sweet and sour taste, I would use brown sugar instead of white. Also chopping in some apples will give this red cabbage coleslaw a crunchy note.

Serve the Krautsalat warm

If you prefer to serve the German slaw warm, then blanch the cabbage leaves with some hot water. After the onions are fried, place the sliced cabbage leaves, in the pan. When ready to serve slightly warm up the cabbage and then pour over the vinaigrette.

How to serve Krautsalat

I love my German slaw at room temperature. This means, I prepare it but do not place it in the fridge again. You can also serve it cold, but this is up to personal taste.

Serve the coleslaw with

• roast meats - such as Bavarian Pork Roast, Sauerbraten or German Meatloaf
• Grilled sausages and meats - such as Bratwurst, Nürenberger Würstchen, Schwenkbraten or Grillfackeln.
• With sandwiches - this is a popular side dish for Brotzeit or Abendbrot as a refreshing side to some German Rye bread.

Storage Instructions

German-style coleslaw contains no mayo. This does not only have the advantage that it is healthier but also keeps for longer. The salad should be kept in the fridge and will keep for up to 5 days.

You will recognize gone off Krautsalad at the smell, and bitter taste.

FAQ

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