Krautsalat: Traditional cabbage salad with a light vinaigrette

Rating

Calories: 150 Calories

Cooking time: 10 mins prep, 1 hour marinate

Recipe ingredients:

instacart: krautsalat-traditional-cabbage-salad-with-a-light-vinaigrette

Categories: German Cuisine, Salads, Side Dishes, Vegetarian, Gluten-Free, Healthy, Picnic, Barbecue, Low Carb, Economic

About

Krautsalat, which means 'cabbage salad' in German, is a traditional side dish that's common in German and Austrian cuisine. It's a simple, refreshing salad typically made from thinly sliced white cabbage marinated in a light vinaigrette dressing. The vinaigrette is often a blend of vinegar, oil, salt, pepper, and sometimes a pinch of sugar to balance out the acidity. This salad is known for its crisp texture and tangy flavor, making it an ideal accompaniment to heavy meals such as pork sausages or schnitzel. It's also a popular addition to any summertime barbecue or picnic due to its ease of preparation and ability to be made in advance.

Top Recipe

Classic German-Style Coleslaw

gmamba13583.742 months agoWaivio3 min read

Welcome to a timeless side dish that's beloved far and wide, much like a favorite supporting actor in the movies – the classic German-style coleslaw, or 'Krautsalat'. Always a highly sought-after accompaniment, today I will reveal how to prepare coleslaw that tastes just as delightful as one you would savor in a fine dining establishment. Let's bring the essence of Hanuma kocht's kitchen magic right into your home kitchen!

Ingredients:

- 1 head of cabbage (about 1 kilogram), outer leaves removed

- Sunflower oil

- Salt to taste

- White wine vinegar

- 1 teaspoon of sugar

- Caraway seeds

Instructions:

1. Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Equipment: Knife, cutting board, two bowls, a tablespoon, and your hands!

2. Begin by cutting the cabbage in half. With a sharp knife, remove the core and discard it.

3. If you're slicing the cabbage with a knife as I prefer, first cut each half into several pieces before thinly slicing them into fine strips. Alternatively, you can use a food processor or a mandoline slicer to shred the cabbage.

4. Transfer the cabbage strips to a large bowl. It's paramount that your next step involves kneading. Add about two to three teaspoons of sugar to the cabbage - this is crucial as it will soften and tenderize the cabbage leaves. Don't just mix it in; knead the cabbage thoroughly, allowing the sugar to penetrate and expedite the softening process.

5. Leave the cabbage to rest for about 10-15 minutes. You will notice it becomes much softer and a pool of liquid forms at the bottom of the bowl.

6. After resting, press the cabbage by hand to expel excess liquid and transfer it to a second bowl, leaving the released liquid behind.

7. Season the cabbage with a pinch of salt (adjust according to taste), drizzle white wine vinegar, a generous splash of sunflower oil, and sprinkle with caraway seeds to add that signature flavor.

8. Mix all of the ingredients well until the salad is thoroughly combined. The coleslaw is ready to be served immediately but can also be refrigerated for events such as your next BBQ party.

Cooking Tips:

- Ensure your knife is sharp for ease in slicing the cabbage thinly.

- Adjust the seasoning after the coleslaw has marinated for a bit; sometimes the flavors deepen over time.

- For added texture, consider adding thinly sliced onion or grated carrot.

Servings: This recipe yields enough coleslaw to serve as a side for 4-6 people as part of a larger spread.

Recipe attribution: This recipe is inspired by Hanuma kocht - Hanumina kuhinja. See their tutorials and more by visiting https://www.youtube.com/@HanumakochtAt.

#coleslaw #side #homemadefood #cookingchannel

YouTube channel - Hanuma kocht - Hanumina kuhinja: https://www.youtube.com/@HanumakochtAt

Krautsalat: Traditional cabbage salad with a light vinaigrette

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Krautsalat: Traditional cabbage salad with a light vinaigrette