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  • German Coleslaw

    I'm looking for a recipe for german coleslaw similiar to a local resturant. It has very little if any sugar in it and no mayo. Anyone have something like this?

  • #2
    Re: German Coleslaw

    GERMAN COLE SLAW

    1 lg. head cabbage
    1 lg. onion
    3/4 c. sugar plus 2 tsp.
    1 c. vinegar
    3/4 c. oil
    1 tsp. celery seed
    1 tsp. salt
    1 tsp. dry mustard

    Shred cabbage and onion. Add 3/4 cup sugar. Let stand 10 minutes. Mix other ingredients and 2 teaspoons sugar. Bring to a boil. Pour over cabbage and onion. Let set overnight.

    Can be stored in frig for up to one week.
    The average woman would rather have beauty than brains, because the average man can see better than he can think.

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    • #3
      Re: German Coleslaw

      That recipe sounds good, but I don't think the one I'm searching for has even that much sugar in it because it is very sour tasting.

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      • #4
        Re: German Coleslaw

        My moms version of German Coleslaw just had grated cabbage, grated onion, vinegar, salt and pepper. No sugar at all.

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        • #5
          Re: German Coleslaw

          I found this one but I think most German Coleslaw recipes have basically the same ingredients. I would just adjust the amount of sugar to your own taste.

          German Coleslaw

          FOR THE DRESSING:
          1⁄3 cup distilled white vinegar
          1 tsp. dry mustard
          1⁄2 tsp. celery seeds
          Salt
          1⁄3 cup sugar
          1⁄2 cup vegetable oil

          FOR THE COLESLAW:
          1⁄2 medium head of green cabbage, cored and finely
          sliced (about 7 cups)
          1⁄ small head of red cabbage, cored and finely sliced
          (about 1 1⁄2 cups)
          1 small carrot, trimmed, peeled, and coarsely grated

          1. For the 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.

          2. For the 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.
          The average woman would rather have beauty than brains, because the average man can see better than he can think.

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          • #6
            Re: German Coleslaw

            Haven't tried this, but definitely will because there's no sugar in it. I would put this in the fridge at least a couple hours before serving:



            GERMAN COLE SLAW

            1/3 c. water
            1/3 c. salad oil
            1/3 c. vinegar
            Salt to taste
            Celery seed to taste

            Mix and pour over 1 head grated cabbage
            "WHEN FASCISM COMES TO AMERICA IT WILL BE WRAPPED IN THE FLAG AND CARRYING A CROSS." -SINCLAIR LEWIS

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            • #7
              Re: German Coleslaw

              This is probably close (without the sugar version), so I'll give it try. Thanx!

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