German Cabbage Slaw
A tangy and sweet German-style cabbage slaw with layered cabbage and onions, dressed in a flavorful vinegar and oil mixture, perfect as a side dish or light meal.
Ingredients
Instructions
- Shred the cabbage and thinly slice the onion.
- Place the shredded cabbage in a bowl in layers, alternating with the sliced onion rings.
- Top the layered cabbage and onions with 7/8 cup sugar.
- Mix vinegar, salad oil, dry mustard, salt, and celery seed to make the dressing.
- Pour the dressing over the layered cabbage and onion mixture.
- Toss gently to combine and coat evenly.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Tips & Substitutions
For a crunchier texture, add shredded carrots or bell peppers to the slaw. If you prefer a less sweet dressing, reduce the sugar to 3/4 cup. For a unique twist, consider incorporating a tablespoon of apple cider or a dash of hot sauce. This slaw can also serve as a tangy topping for sandwiches or as a side for grilled dishes.
Serving Suggestions
Serve this German cabbage slaw alongside grilled meats or as a refreshing side to rich dishes like Polynesian Ribs. It also pairs beautifully with fried foods, adding a tangy crunch. For a complete meal, consider enjoying it with Catfish Court Bouillon(Coo By Awn) or as a topping for tacos.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits. If you find the slaw too watery after a couple of days, simply drain off excess liquid before serving. Avoid freezing, as the cabbage texture may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of German Cabbage Slaw contains roughly 550 calories, with 4g protein, 34g carbohydrates, and 46g fat. It is a good source of vitamin C (14% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 1207mg per serving (52% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cabbage?
Yes, you can substitute green cabbage with red cabbage for a vibrant color, or Napa cabbage for a softer texture. Each type will offer a different crunch and flavor profile, making your slaw unique while still delicious.
How long should I let the slaw marinate?
For optimal flavor, refrigerate the slaw for at least 1 hour, but letting it sit for 3 to 4 hours or even overnight enhances the taste. Just remember to give it a gentle toss before serving to redistribute the dressing.
Can I make this slaw ahead of time?
Absolutely! This slaw can be prepared a day in advance. Just store it in the refrigerator to allow the flavors to develop. However, keep in mind that the cabbage will soften over time, so it's best enjoyed within a few days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).