Best 6 German Coleslaw Recipes

GERMAN COLESLAW

Steps:

• In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

AWESOME GERMAN COLESLAW

Steps:

• DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
• COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.

CREAMY GERMAN COLESLAW

Steps:

• Place cabbage in a large bowl.
• Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
• Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

SHRIMP WITH WARM GERMAN-STYLE COLESLAW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.

GERMAN LOWENBRAU (LöWENBRäU) COLESLAW

Steps:

• Wash the cabbage under cold running water.
• Remove tough outer leaves, and cut the cabbage into quarters.
• To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
• Drop the cabbage into a large mixing bowl.
• Add the onion and bell pepper, and mix well with a spoon.
• In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper.
• Stir with a wire whisk until all the ingredients are blended.
• Pour the mixture over the cabbage and toss together gently but thoroughly.
• Taste for seasoning.
• Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

GERMAN COLESLAW

Steps:

• boil sauce ingredients 5 minutes in pot.
• pour over vegetables.
• Chill.