Baltic Maid

German Coleslaw – Krautsalat

Posted on | May 15, 2012 | 5 Comments

I love coleslaw, and I love German coleslaw. We call it Krautsalat. I posted this recipe already last year but this time I changed it a little to make it healthier, and it turned out great. I used less dressing than in my previous recipe; I used olive oil, replaced the sugar with honey and added carrots. It’s a much healthier version and absolutely delicious and addictive!!

Ingredients

  • 1 medium size head white cabbage
  • 2 green bell peppers
  • 1 onion
  • 1 cup carrots
  • 1/2 cup olive oil
  • 1/2 cup vinegar
  • several tbsp honey (this is up to you how much you use, I used 3 tbsp)
  • 1-2 tbsp mustard
  • salt, pepper

Directions

Chop the cabbage, bell peppers, onion, and carrots. You can either finely chop them with a knife or throw them into your food processor, if you have one. Place everything into a large bowl.

In a small sauce pan, mix the olive oil, vinegar, honey, and mustard. Heat the oil mixture until warm or hot but don’t bring it to a boil. Add salt and pepper.

Pour the dressing over the chopped vegetables. Combine well, season to taste. Let the salad marinade for at least several hours, or better overnight or a whole day. 

Season to taste before serving.

Guten Appetit!

Krautsalat

Zutaten

  • 1 mittelgroβen Weiβkohl
  • 2 grüne Paprika
  • 1 Zwiebel
  • ca. 1 Tasse Mohrrüben
  • 1/2 Tasse Olivenöl
  • 1/2 Tasse Essig
  • einige EL Honig (nach Geschmack; ich habe 3 EL verwendet)
  • 1-2 EL Senf
  • Salz, Pfeffer

Zubereitung

Den Kohl, die Paprika, Zwiebel und die Mohrrüben entweder mit einem Messer klein schneiden oder in einer Küchenmaschine klein raspeln. Alles in eine groβe Schüssel.

Das Olivenöl, Essig, Honig und den Senf in einen kleinen Topf geben und verrühren und erhitzen bis alles warm oder heiβ geworden ist. Das Ölgemisch aber nicht zum Kochen bringen. Mit Salz und Pfeffer kräftig würzen.

Die Salatsoβe über den Kohl gieβen und alles gut vermischen. Mit Salz und Pfeffer abschmecken. Den Krautsalat für mehrere Stunden oder am besten über Nacht ziehen lassen.

Vor dem Servieren, den Salat nach Geschmack würzen.

Guten Appetit!

Source: Krautsalat

Comments

5 Responses to “German Coleslaw – Krautsalat”

  1. myfudo
    May 16th, 2012 @ 07:04

    I love the addition of carrots because it livens up the dish. I have seen another recipe which adds raisins too…Haven’t tried adding raisins though. Maybe I should try ;)

  2. BalticMaid
    May 17th, 2012 @ 12:35

    @ myfudo: I have never tried raisins in coleslaw before but I add them to a carrot apple salad. It’s a sweet salad though.

  3. Nami | Just One Cookbook
    May 21st, 2012 @ 22:27

    Bell peppers and olive oil in coleslaw is something new to me. I love botmy h ingredients so it must be very delicious. For Japanese style coleslaw we always put carrots for color (and nutrition). :-)

  4. BalticMaid
    May 22nd, 2012 @ 10:26

    @ Nami: Thanks for your comment. Adding carrots to coleslaw is rarely done in German cuisine but some people use it. I love the colour contrast as well. I should give Japanese coleslaw a try some time.

  5. Eve
    February 24th, 2014 @ 19:29

    Made this tonight. It’s so good. Can’t wait to taste it after it sits overnight

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