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German Coleslaw Recipe

Tangy German Coleslaw Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 143
Ingredients Method Notes

Ingredients
  

  • 1 small head green cabbage (about 1½ lbs)
  • 1 large Granny Smith apple
  • ½ small red onion
  • 4 slices thick-cut bacon
  • ⅓ cup white wine vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp neutral oil (canola or vegetable)
  • 1 tsp caraway seeds
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Shred the cabbage into thin ribbons, cut the apple into matchsticks, and slice the red onion thinly.
  2. Cook the bacon in a skillet over medium heat until crisp, about 6 minutes. Remove and crumble. Add vinegar and sugar to the fat, stir until dissolved, then whisk in oil, caraway, salt, and pepper; simmer 1 minute.
  3. Toss the cabbage and onion with the warm dressing in a large bowl, then fold in the apple and half the bacon.
  4. Transfer to a serving bowl, top with the remaining bacon and parsley, and serve warm, room temperature, or chilled.

Notes

Let the slaw rest for 20 minutes after tossing if you can; the flavours meld and the cabbage relaxes without losing its snap. The dressing alone can be whisked up to a day ahead and gently reheated.