Krautsalad (German Coleslaw) – a delicious recipe with white cabbage, bell pepper, sweet onion, mustard, sugar, vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut the cabbage in thin stripes on a mandolin slicer. This is the most important task, as it will give the salad it's structure.
2
In a big bowl slowly add salt to the shredded cabbage and squeeze with your hands massaging the salt into the cabbage until juicy. In a small saucepan pour vinegar, vegetable oil and add sugar.
3
Bring to a boil and cook until sugar has dissolved. Pour boiling marinade over cabbage, pepper, and mix thoroughly, first with a spoon, to avoid burns, and then hands. At the same time, add the mustard.
4
Fill in glas container (empty pickle glass is perfect for this). Cover and leave to infuse for a day at room temperature, then store in the refrigerator
330
kcal
Calories
25
g
Fat
25
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 21 3/8 cups white cabbage finely chopped, 1 bell pepper red - cut into cubes, 1 sweet onion cut into cubes, 1 tablespoon mustard, and more.
Yes, Krautsalad (German Coleslaw) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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