Monday, 16 June 2008

Krautsalat or German Coleslaw

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Things have finally settled down a bit at work, so I'm back in the kitchen rather than living on take aways and sandwiches. Thanks to all of you for bearing with me and all the well wishes.

Krautsalat has always been one of my favourites and I really can't give you a good enough reason why I have never tried to make my own before, especially as it's not available to buy here in the UK. It is so simple and really satisfied my cravings!

The difference between the German coleslaw and the one you usually get in the UK and the US is that instead of a mayonnaise based dressing, it is made with oil and vinegar and it doesn't have any carrots in it either. There are loads of slight variations, but here's the recipe I used, it can easily be doubled or trebled to feed a crowd.

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Krautsalat

1/2 head white cabbage, shredded
1/2 green pepper, shredded
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup sugar
1 tsp salt
1/4 tsp cumin seeds (optional)
black pepper, to taste

Place the cabbage and pepper in a decent sized bowl.

In a pan, bring the oil, vinegar, sugar, salt and cumin to a boil and stir until the sugar is dissolved.

Pour the hot liquid over the cabbage and stir well.

Cover and refrigerate for at least twelve hours.


12 comments:

nicisme said...

Nice to have you back Sylvie!
The coleslaw certainly is different, especially when you heat up the vinegar etc to pour over it. Looks delicious!

Happy cook said...

Welcome back.
I love coleslaw, but then the thought of buying a whole cabbage to make them put me off.
So if u have some left u can send it to me :-)

Peter M said...

Sylvie, I like when you show your German side...keep it up. Would caraway seeds also be found in a slaw like this?

Raquel said...

My Dad loves slaw like this! I have never heard of putting cumin in it, tho, will have to try that. So glad you are back, Sylvie, hang in there!

Sylvie said...

Nic, I think pouring it over hot makes it easier for the cabbage to soften and take in the flavours, but maybe I'm wrong.

Happy cook, just buy a small cabbage than you can use the whole head!

Peter, you make that sound naughty! I like it! Caraway would be fine, too.

Raquel, I actually put more than the 1/4 tsp in (probably more like 3/4tsp) and found the cumin taste too strong but it is nice with a little bit added.

Jan said...

Sylvie - So good to see you posting again! That is one yummy looking slaw if I ever saw one!

Sue said...

The biggest problem I have with coleslaw in the U.S. is that it is way too sweet.
Your recipe does look good Sylvie, and I like the idea of the olive oil and vinegar as the dressing....I would perhaps cut the sugar amount down a bit though.

Marie said...

I love Krautsalat Sylvie. My mom always made this, probably a hand me down from her German ancestry! I have been craving it so I may make me some later today! I love it because it is so light and not heavy like that mayonnaisy yuck they sell in the shops. It's also great on sandwiches!!

Sylvie said...

Jan, thank you.

Sue, I actually don't find this one too sweet as the vinegar really balances the sweetness to my taste, but I guess you could always start with less and add more if you feel it needs it.

Marie, you're right, I love it with ham on a nice crunchy brown roll.

Bellini Valli said...

The oil and vinegar dressing makes this perfect for picnics and hot summer entertaining Sylvie:D

Rosie said...

Welcome back Sylvie! The coleslaw is one I must try it really sounds yummy!!

Rosie x

Anonymous said...

You have made a mistake with your Krautsalat/German coleslaw. You don't put Cumin seeds in. You put Caraway seeds in, the German for which is Kūmmel. My mother was Austrian and used these and so still do my cousins in Austria. There is also a very distinctive taste difference between Caraway and Cumin. Try tasting a seed of each and you will see what I mean. Also, if you open a jar of Schwarz Caraway seeds, the aroma is amazing. I hope you don't mind me pointing this out, because you are really missing out on a fabulous flavour.