Go Back
Easy German Coleslaw Recipe
Ash Tyrrell

Easy German Coleslaw Recipe

I started making this German coleslaw recipe a few summers ago when I got tired of the same heavy, mayo-drenched slaw sitting next to every grilled meal. The first time I poured that warm, tangy vinegar dressing over shredded cabbage, I knew I wasn't going back.
Print Recipe Pin Recipe
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 6 cups cabbage finely shredded — use a mandoline or food processor so every piece soaks up the dressing evenly
  • 2 to 3 green onions thinly sliced — their mild bite works better here than a sharp yellow onion
  • ⅓ cup granulated sugar — balances the sharpness of the vinegar without making the slaw taste sugary
  • ⅓ cup apple cider vinegar — this is what gives it that classic tangy German coleslaw with apple cider vinegar flavor
  • 1 teaspoon celery seed — adds a subtle earthy note you won't get from any other spice
  • 1 teaspoon salt — helps draw a little moisture out of the cabbage for a crisper bite
  • ⅓ cup canola or vegetable oil — keeps the dressing smooth and helps it cling to the cabbage
  • 1 small apple thinly sliced (optional) — a nice way to work in some natural sweetness and crunch

Method
 

  1. Start by adding your finely shredded cabbage and sliced green onions to a large heatproof mixing bowl. Toss them together gently with your hands or a spoon so they're evenly distributed before the dressing goes in.
  2. In a small saucepan, whisk together the sugar, apple cider vinegar, celery seed, and salt over medium heat. Bring the mixture to a boil, then stir in the oil and let it boil again until the sugar fully dissolves.
  3. Pour the hot dressing directly over your cabbage mixture and toss gently until every strand is coated. Cover the bowl and refrigerate for at least an hour so the flavors can fully settle in.
  4. Once chilled, give the coleslaw a quick toss before serving since some liquid may settle at the bottom. If you'd rather skip the chilling step entirely, you can serve this dish warm right after making it.

Notes

  • I always shred my cabbage as finely as I can, since thick shreds don't absorb the dressing nearly as well.
  • I let the dressing cool for just a minute or two before pouring it over delicate add-ins like apple slices, so they don't turn mushy.
  • I taste the dressing before pouring it, since vinegar brands vary quite a bit in sharpness.
  • I make this the night before a cookout, because the flavor only gets better after sitting overnight.
  • I keep a jar of celery seed on hand specifically for this recipe, since it really does make a noticeable difference.