German Lowenbrau (Löwenbräu) Coleslaw

1. 1

   Wash the cabbage under cold running water.

2. 2

   Remove tough outer leaves, and cut the cabbage into quarters.

3. 3

   To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.

4. 4

   Drop the cabbage into a large mixing bowl.

5. 5

   Add the onion and bell pepper, and mix well with a spoon.

6. 6

   In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper.

7. 7

   Stir with a wire whisk until all the ingredients are blended.

8. 8

   Pour the mixture over the cabbage and toss together gently but thoroughly.

9. 9

   Taste for seasoning.

10. 10

    Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.