• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Salads

    German Coleslaw

    Sep 22, 2010 · Modified: Nov 22, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 1 Comment

    Jump to Recipe Print Recipe

    German Coleslaw - Andrea Meyers

    Oktoberfest in Munich began over the weekend, and we are a little sad that we couldn’t be there. Since this is the 200th anniversary of Oktoberfest, the excitement and revelry must be at a high pitch, and of course it would have been a lot of fun to return for our 10th anniversary. We’re just happy to be together with our boys and we’re finding ways to celebrate at home. Last week I shared our recipe for cheese spaetzle, which goes so well with many types of German meats, and today I want to share our German style coleslaw, which has a white wine vinaigrette rather than a mayonnaise dressing. It’s really simple to make and you can serve it warm or chilled. The white wine vinaigrette is cooked to dissolve the sugar, then the sunflower oil is added just before pouring over the shredded cabbage. We play around with the texture of the cabbage, sometimes shredding it fine and other times going for a rough chop, and either way works.

    Cabbage is a cool season crop and thrives in temperatures in the 60s, so autumn and spring are perfect times of the year for growing it. If you haven’t started any yet in your garden, there’s still time. Cabbage will keep for months in a cool root cellar or you can make your own sauerkraut.

    I specifically mention sunflower oil in the recipe because I’ve found sunflower oil in many German recipes over the years and we have started using it in our kitchen. It has a neutral flavor and is considered a healthy oil for cooking. Some of our local grocery stores have started carrying organic sunflower oil, and I think it’s a great alternative for people who have sensitivities to other oils.

    German Coleslaw - Andrea Meyers
    Print Pin

    German Coleslaw

    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Salad
    Cuisine: German
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: cabbage, green onions
    Servings: 8
    Calories: 85kcal

    Equipment

    • large bowl
    • small saucepan

    Ingredients

    • 16 ounces green cabbage (shredded)
    • 3 green onions (white and green part, thinly sliced)
    • 1 tablespoon granulated sugar
    • ½ cup white wine vinegar
    • ¼ teaspoon fresh-ground black pepper
    • 1½ teaspoons kosher salt
    • ¼ cup sunflower oil
    US Customary - Metric

    Preparation

    • In the large bowl, toss the shredded cabbage and onions. In the small saucepan, mix the sugar, vinegar, salt, and pepper. Bring to a boil and cook until the sugar dissolves. Add the oil and stir. Pour over the cabbage and toss gently. Serve warm or chill until ready to serve.

    Nutrition

    Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More German Recipes

    Black Forest Cake (Schwarzwälder Kirschtorte) - Andrea Meyers
    Black Forest Cake (Schwarzwälder Kirschtorte) and Where Women Cook: Celebrate! Book Release
    Cheese Spaetzle (Kaesespaetzle, Käsespätzle) - Andrea Meyers
    Cheese Spaetzle (Kaesespaetzle, Käsespätzle)
    Swabian Potato Salad (Schwäbischer Kartoffelsalat) - Andrea Meyers
    Swabian Potato Salad (Schwäbischer Kartoffelsalat)

    More Coleslaw Recipes From Around the Blogs

    • 101 Cookbooks – Lime and Peanut Coleslaw
    • The Perfect Pantry – Blue Cheese Coleslaw
    • FatFree Vegan Kitchen – Spicy Grapefruit Coleslaw
    « Spicy Shrimp Salad
    German Currywurst »

    Reader Interactions

    Comments

    1. Alisa - Frugal Foodie says

      September 23, 2010 at 11:34 am

      I have to be honest, I never came across a salad or coleslaw like this in Germany, but it sounds delicious. Much lighter in flavor than the ordinary stuff.

      Reply

    Thanks for visiting! Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.