German coleslaw, also known as cabbage salad or Krautsalat, is one of those easy recipes that finds its way to our table all year round - a true taste of everyday German cooking.
This German coleslaw, or German cabbage salad, is my husband's favorite grill salad - and a dish I've grown to love making as we live here in Germany.
Krautsalat is a traditional recipe, made just like his grandmother did. Given that she lived to 96, you could even call it a vintage recipe! Crisp, tangy, and full of flavor, it's a side we enjoy regularly with sausages, sandwiches, and many other meals.
Try it with Brats on the Stove, Jรคgerschnitzel, or Roasted Half Chicken. And make sure you try this White Cabbage Salad - Romanian-Style, too.
Ingredients: 8 + salt & pepper | Prep Time: 20 minutes | Salting Time: 3 hours | Servings: 6-8 | Difficulty: Easy
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Recipe ingredients
Cabbage: I used a small head of white cabbage, which weighs about 1.7 lb/ 750 g; a little more or less is fine. If you can only get a large cabbage (like I often do), use the leftovers to make other cabbage recipes, such as Beef and Bean Soup, Fried Cabbage with Bacon, or Irish Cabbage and Potatoes.
Dairy: I use German sour cream - Schmand or crรจme fraiche. They are very similar in taste and texture; crรจme fraiche is just a little less stiff than Schmand. You could also use sour cream. The taste might differ slightly, but it's still great. The German Green Sauce is also made with Schmand.
You will also need a splash or two of milk to loosen the salad dressing. About 2 splashes when using Schmand and 1 when using crรจme fraiche.
Herbs: Fresh parsley and chives are best, but frozen herbs are a good substitute. Don't use dried parsley or chives for the German coleslaw.
See the recipe card for full information on ingredients and quantities.
How to make German coleslaw?
Step #1: Mix the shredded cabbage with salt and knead it well. Refrigerate it, covered, for 3-12 hours.
Step #2: Mix dairy with onions and vinegar. Adjust the seasoning; the salad should be on the sour side. Add a splash of milk if necessary to loosen the dressing.
Step #3: Add the finely chopped herbs and mix well.
Step #4: Refrigerate until ready to serve.
Good to know!
Remember, you must start preparing the recipe at least 3 hours ahead; I usually leave it overnight. Mix the shredded cabbage with salt and let it sit in the fridge. This helps soften the cabbage and makes it easier to digest.
When adjusting the taste with salt and pepper, go easy on the salt at first. The cabbage is already salted, so you should not overdo it.
If you prepare the German cabbage salad ahead of time, store it in the fridge and let it come to room temperature before serving. Remember to taste and adjust seasoning with salt, pepper, sugar, and vinegar as necessary.
Make ahead and store
Make the German coleslaw 1-2 days ahead and refrigerate it in an airtight container.
Leftovers keep very well for several days in the refrigerator.
How to serve German coleslaw?
I've always loved eating cabbage salad with only boiled or Roasted Potato Wedges with Chili Dip. It is such a great combination; I don't really need any meat.
It's a perfect potluck salad because it can be made in advance, easily transported, and goes well with just about anything. Additionally, German cabbage salad makes a fantastic side dish for any kind of meat or sausage.
Do you like this recipe?
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German Coleslaw Recipe (Authentic German Cabbage Salad)
Ingredients
- 1 small white or green cabbage about 1.7 oz/ 750 g
- 2 teaspoons fine sea salt
- 1 medium onion
- 1 cup sour cream Note 1
- 2-3 tablespoons white wine vinegar to taste
- 1 teaspoon sugar
- 1-2 tablespoons milk optional
- 1 small bunch of parsley Note 2
- 1 small bunch of chives
- fine sea salt and freshly ground black pepper
Instructions
- Slice the cabbage very finely; you could use a mandolin. Place it in a large bowl, add some salt, starting with 2 teaspoons. Knead the cabbage thoroughly with your hands, taste, and add more salt if not salty enough. Don't overdo it, though, with the salt. Cover and let it stand in the fridge for 3 to 12 hours.1 small white or green cabbage + 2 teaspoons fine sea salt
- Chop the onion very finely.1 medium onion
- Dressing: Mix the crรจme Fraiche with the onions, add the vinegar, and add everything to the cabbage. Mix well and adjust the seasoning with salt (if still necessary), pepper, sugar, and more vinegar if necessary; the salad should be on the sour side. Finally, add a splash or two of milk to loosen the dressing (only if it seems too stiff).1 cup sour cream + onion + 2-3 tablespoons white wine vinegar + 1 teaspoon sugar + fine sea salt and freshly ground black pepper + 1-2 tablespoons milk
- Chop the herbs very finely and add them to the salad.1 small bunch of parsley + 1 small bunch of chives
- Refrigerate: Stir well and keep refrigerated until ready to serve. It keeps for several days in the fridge.
Notes
- Dairy: The original dressing is made with German Schmand. The most similar product is smetana (Eastern European sour cream). You can also use Creme fraiche or full-fat Greek yogurt.
- Herbs: You can substitute the fresh parsley and chives with frozen herbs. Please don't use dried parsley and chives for this recipe.
Elizabeth Weaver says
Did I do something wrong? Mine is frothy. I used sour cream and mixed in some half and half instead of Creme fraiche because I cannot find it in stores. I also substituted about 1/2 teaspoon of โno saltโ because we try to keep the sodium content down.
Adina says
I don't know, Elizabeth, maybe one of the milk products was passed its best before date or you left the salad in a warm place. I don't know what "no salt" is, maybe something in it reacts with the milk products. Replacing the creme fraiche with sour cream and half and half is fine, that should not be a problem at all.
Brie says
Rosi sounds like a pretty fantastic cook and MIL ๐ Oh Adina my husband is going to looove this salad, he's crazy for anything cabbage but especially salads that are slightly tangy and sweet like this one! Thanks for sharing this vintage family recipe.
Kate @ Framed Cooks says
Looks perfect to go alongside of grilled steak or chicken - I love finding out about a new summer salad!
Sissi says
What a wonderful cabbage salad! I love cabbage in all forms (sauerkraut, cooked, raw...) but this salad sounds quite original. Judging from the look and the ingredients I'd really like it, so I must remember to try it. I'm very glad to discover your beautiful blog. So many luscious-looking dishes!
Angie@Angie's Recipes says
Looks quite crunchy, delicious and easy to prepare!
Anca says
The recipe sounds delicious. I am not keen on cabbage salad, but I would like to try this one with onions and creme fraiche is different from I am used to.