Authentic German Coleslaw (Krautsalat) - Recipes From Europe (2024)

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Here’s A German Coleslaw Recipe That Pairs Well With Lots of Meals!

If you’re looking for an easy side salad, you should try making German coleslaw – known as Krautsalat in German. It is a light but flavorful salad that pairs well with many dishes, especially meat dishes.

A staple of German cuisine, it is made with white/green cabbage, fresh onion, white wine vinegar, oil, sugar and caraway seeds. Sometimes there are also regional additions such as bacon and mustard.

Authentic German Coleslaw (Krautsalat) - Recipes From Europe (1)

Krautslat has always been a classic side dish for Sunday lunches at Lisa’s grandparents’ house. These meals usually consisted of meat, potato dumplings or bread dumplings (Semmelknödel), and a side like German coleslaw.

Unlike coleslaw in North America, German coleslaw is not usually made with shredded carrots and mayonnaise to get the creamy consistency. So don’t be surprised when you make this recipe!

Ingredients

Authentic German Coleslaw (Krautsalat) - Recipes From Europe (2)

To make this tasty recipe, here are the German coleslaw ingredients that you will need:

  • White cabbage – Use a fresh and firm small cabbage.
  • Salt – To soften and season the cabbage.
  • Sugar – Regular granulated sugar to balance the flavors and add a touch of sweetness.
  • Yellow onions – For extra flavor; you can also use a white onion if you prefer.
  • Caraway Seeds – Classic ingredient for Krautsalat, but can be omitted if you don’t like it.
  • Vegetable oil – To make the dressing. Alternatively, you can use sunflower oil.
  • White wine vinegar – Adds acidity and enhances the flavor.
  • Water – Or vegetable broth (preferably low-sodium); for the dressing.
  • Black pepper – To season the cabbage.

Recipe Tips and Substitutions

Before you make Krautsalat, have a read through these recipe tips and tricks so that you know what to expect and can modify the recipe to your liking:

  • For the best salad, cut the cabbage into thin, even strips. You can use a knife, a mandoline, or a food processor.
  • If you want the cabbage to be crunchier, massage it for less time, e.g. 4 minutes instead of 8 minutes.
  • After massaging the cabbage with salt, drain the excess water from the bowl. This will prevent the salad from being too watery.
  • You can use vegetable broth instead of water for extra flavor. Use low-sodium veggie broth if possible and/or adjust the amount of salt you add.
  • Adjust the amount of sugar and caraway seeds to your taste. Sugar balances the acidity of the vinegar, so add more or less to taste.
  • There are several ways to make German coleslaw, we’ve included two methods in the recipe instructions below. If you want a milder, softer salad use method 1; for a crunchier, fresher salad use method 2.
  • If you want to make a classic Bavarian-style Krautsalat, cook some bacon pieces, onion, and caraway seeds in oil, then add vegetable broth and vinegar and pour over the cabbage (method 1 below with the addition of bacon). Also add 1 teaspoon of German mustard (Dijon mustard works as well) to the dressing for extra flavor.
  • For the best flavor, let the Krautsalat sit in the fridge for at least two hours before serving. If you want the flavors to be more intense, you can also let it sit for longer.

How to Make German Coleslaw (Step-By-Step)

In this section, we’ll show you exactly how to make this authentic Krautsalat recipe. We’ve included all of the recipe process photos that we snapped along the way so you can follow along as you make it at home.

This way, you can see if you’re on the right track – but this isn’t a difficult recipe, so you shouldn’t have a problem!

Of course, you can also find the recipe card at the end of this post with all the details.

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Start by removing the outer leaves of the cabbage and then cut the cabbage into quarters. Remove the core from each quarter, then place it on its side and slice downward into thin, even strips.

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Place the cabbage strips in a large bowl and add the sugar and salt.

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Now it is time to massage the cabbage with your clean hands for around 6-8 minutes. This will soften the cabbage and release some of the excess water.

If you want the cabbage to be crunchier, massage it for less time.

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After you’ve massaged the cabbage, it should feel significantly softer and will have lost some water.

Drain and discard the water that has pooled in the bottom of the bowl, then set the bowl aside.

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Next, peel and finely chop the onions.

Then decide how you want to make your Krautsalat – cook the onions (and heat the dressing) for a milder salad, or leave them raw.

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If you want to cook the onions, heat the vegetable oil in a frying pan over medium heat. Then add the chopped onions and caraway seeds.

You can also fry up some small pieces of bacon before adding the onions if you like.

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Cook for about 5 minutes, stirring regularly, until the onions are soft.

Then add the water – or vegetable broth if you prefer – and white wine vinegar to the pan. Stir everything.

When the mixture is heated, remove the frying pan from the heat.

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Carefully pour the hot dressing and onion mixture over the cabbage and mix well.

If you decide you don’t want to cook the onions first, just add the chopped raw onions and the caraway seeds to the bowl with the cabbage. In a small bowl, combine the water (or vegetable broth), oil, and vinegar) and pour it over the cabbage. Mix well.

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Taste the cabbage and add pepper to taste. Then cover the bowl and place the salad in the fridge for at least two hours before serving.

Taste it again and adjust the seasoning if necessary.

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Serve the German cabbage salad as a side to meals of your choice. Enjoy!

In Germany, it’s a classic side dish for meat dishes such as pork roast and pork hock, for BBQ get-togethers, or for Brotzeit with cold cuts and cheese.

Storage Tips

To store leftovers, simply cover the salad with plastic wrap or transfer it to a sealed container and place it in the fridge. It’ll keep 3 to 4 days.

Related Recipes

For more German salads and German side dishesin general, have a look at these recipes:

  • German Red Cabbage (Rotkraut)
  • Carrot Salad (Karottensalat)
  • Creamed Savoy Cabbage (Rahmwirsing)
  • Easy Sauerkraut Salad (Sauerkrautsalat)
  • German Cucumber Salad (Gurkensalat)
  • German Tomato Salad (Tomatensalat)

Authentic German Coleslaw (Krautsalat) - Recipes From Europe (13)

German Coleslaw (Krautsalat)

This authentic German coleslaw is made with fresh white cabbage, onions, and a touch of white wine vinegar and caraway. It's a light salad that works well as a side dish to hearty dishes.

4.84 from 18 votes

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Prep Time: 20 minutes minutes

Additional Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 8

Ingredients

  • 1 small green/white cabbage, thinly sliced (about 2 pounds or 9 cups tightly packed)
  • 2 teaspoons salt
  • 3 teaspoons granulated sugar, or to taste
  • 2 teaspoons caraway, more or less to taste
  • 2 small yellow onions
  • 2 tablespoons vegetable oil
  • 4 tablespoons white wine vinegar, more or less to taste
  • 1/3 cup water, or low-sodium vegetable broth
  • black pepper, to taste

Instructions

  • Remove any wilted outer leaves from the cabbage and cut it into quarters. Remove the hard core and cut the cabbage into fine strips, then transfer them to a large bowl.

    1 small green/white cabbage

  • Sprinkle salt and sugar over the cabbage. Use your hands to massage the cabbage for about 6-8 minutes, until it becomes soft. Drain any excess liquid and set the bowl aside.

    2 teaspoons salt, 3 teaspoons granulated sugar

  • Peel and finely chop the onions.

    2 small yellow onions

  • Method 1: Heat the oil in a frying pan over medium heat. Add the onions and caraway seeds, and cook for about 5 minutes, stirring regularly, until the onions are soft. Add the water (or vegetable broth) and vinegar. When the water and vinegar are hot, pour the mixture over the cabbage and mix well.

    Method 2: Don't cook the onion and caraway seeds; instead just add them to the bowl with the cabbage. In a small bowl, combine the water, oil, and vinegar and pour over the cabbage. Mix well.

    2 teaspoons caraway, 2 tablespoons vegetable oil, 4 tablespoons white wine vinegar, 1/3 cup water

  • Season with pepper to taste and refrigerate the Krautsalat for at least 2 hours before serving.

    black pepper

Notes

  • It’s important to cut the cabbage into relatively fine strips so the salad won’t be too crunchy. You can use a knife, a mandoline, or a food processor.
  • If you want the cabbage to be crunchier, massage it for less time.
  • You can use vegetable broth instead of water for extra flavor. Use low-sodium veggie broth if possible and/or adjust the amount of salt you add.
  • Adjust the amount of sugar and caraway seeds to your taste. Sugar balances the acidity of the vinegar, so add more or less to taste.
  • There are several ways to make German coleslaw, we’ve listed two methods. If you want a milder, softer salad use method 1; for a crunchier, fresher salad use method 2.
  • If you want to make a classic Bavarian-style Krautsalat, cook some bacon pieces, onion, and caraway seeds in oil, then add vegetable broth and vinegar and pour over the cabbage (method 1 below with the addition of bacon). Also add 1 teaspoon of German mustard (Dijon mustard works as well) to the dressing for extra flavor.
  • For the best flavor, let the coleslaw sit in the fridge for at least two hours before serving. If you want the flavors to be more intense, you can also let it sit longer.

Nutrition

Calories: 74kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 604mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 113IU | Vitamin C: 43mg | Calcium: 54mg | Iron: 1mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Salad, Side Dish

Cuisine German

Author Lisa Wychopen

This recipe was first published in October 2020 and updated in December 2023.

Authentic German Coleslaw (Krautsalat) - Recipes From Europe (2024)

FAQs

What is the history of coleslaw in Germany? ›

Coleslaw has its origins all the way back in Roman Times, when a dish made of cabbage, vinegar and oil was very popular. The term coleslaw was derrives from the Dutch term for cabbage salad "koosla". The German have their own version of cabbage salad called Krautsalat.

How do you make Gordon Ramsay homemade coleslaw? ›

In a bowl mix together 2 Tbs vinegar, juice of half lemon, 3 Tbs mayonnaise, 1 tsp sugar, 1 tsp salt and pepper and mix well. Add the dressing into the cabbage and mix well. Let sit for 15 minutes before serving as a healthy side dish to your burger!

What language did coleslaw come from? ›

The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.

What is traditional coleslaw made of? ›

What is traditional coleslaw made of? Traditional coleslaw is little more than shredded cabbage and a creamy dressing. This recipe adds a bit more flavor with shredded carrots and onion. The creamy dressing is made with mayonnaise, sugar, cider vinegar, salt, and pepper, for a just right tangy-sweet flavor.

Which country invented coleslaw? ›

The dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770.

Is sauerkraut common in Germany? ›

Germany is considered a sauerkraut nation - especially in international perception. During world war, English and American opponents even called Germans "Krauts". And the term is still used today. As a side note, however, the per capita consumption of sauerkraut is higher in the US and France than in Germany.

Why does my homemade coleslaw taste bitter? ›

Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.

Why did KFC stop selling coleslaw? ›

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

Why is KFC coleslaw so good? ›

KFC coleslaw has a sweet and tangy taste, with a creamy texture. The dressing is made with a blend of mayonnaise, buttermilk, vinegar, sugar, and spices, which gives it its distinct flavor. The coleslaw also contains shredded cabbage and carrots, which add a crisp and fresh texture to the dish.

Why is coleslaw called John 14? ›

So familiar and faithful are we to this culinary combo that coleslaw is often referred to as John 14 – because, like the 14th chapter of the Gospel according to John, the cabbage salad is always present at important ceremonies. But just because we give food biblical names doesn't make it good for us.

What's the difference between coleslaw and slaw? ›

Or coleslaws — what's the difference? Really nothing. Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.

What do Americans call coleslaw? ›

Etymology is the main course. Coleslaw is the common name and spelling for the side salad listed on restaurant menus (especially those having barbecue, seafood, or fried food options) that typically consists of raw shredded cabbage with a mayonnaise- or vinegar-based dressing.

What is Amish coleslaw made of? ›

Old Fashioned Amish Vinegar Coleslaw

Made with shredded cabbage, onion, apple cider vinegar, and dry mustard.

What is the difference between Eastern and Western coleslaw? ›

Unlike Lexington style, Eastern style contains no tomatoes. It is purely vinegar and pepper which is used to season after cooking. The coleslaw is also different, swapping out the red for a white mayonnaise-based sauce.

Should you wash bagged coleslaw? ›

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

What are the origins of coleslaw? ›

Its origins can be traced back as far as the ancient Romans, who served a dish of cabbage, vinegar, eggs and spices. The Dutch who founded New York state grew cabbage around the Hudson River that they used in a shredded cabbage salad they called koosla (kool means cabbage and sla is salad).

What is the history of German potato salad? ›

American style “German Potato Salad” originated from German immigrants based upon the German Kartoffelsalat. But the true origin of this recipe may be southern Poland. Cuisine doesn't recognize countries borders so who knows for sure.

Why is coleslaw now called slaw? ›

According to the OED, they said “slaw” slightly before they said “coleslaw”, but “cold slaw” was first (by folk etymology of Dutch koolsla). The oldest entries I can find recorded in print are to 1794, when Dutch speakers introduced the term into English from sla (meaning “salad”) and kool (meaning “cabbage”).

References

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