Krautsalat is a German staple, and my mom always got it from her favorite butcher, who sold delicious sides alongside the highest-quality meat. Or she would pick up little tubs of it at the weekly market. It’s always been a favorite of mine, but somehow I forgot about it until a more recent trip to Germany.
Krautsalat is a traditional German cabbage salad made with finely shredded cabbage, a warm sweet-and-sour dressing, caraway seeds, and thinly sliced onion. The hot dressing softens the cabbage, creating a tender, well-seasoned salad rather than a crisp, creamy coleslaw. This salad contains no cream and is quite different from traditional American coleslaw, but I think you’ll be pleasantly surprised by how flavorful and satisfying it is.
It’s also a fantastic make-ahead dish – the flavor only gets better with a bit of rest, and it can easily be prepared several hours ahead or even the day before serving. If you’re looking for a simple, delicious make-ahead side for an Oktoberfest celebration – or really any day – give this one a try!
Step by Step Instructions for German Krautsalat (German Cabbage Salad with Warm Sweet-and-Sour Dressing)
Gather all ingredients: cabbage, yellow onion, white wine vinegar, maple syrup, water, fine sea salt, caraway seeds, black pepper, mild extra virgin olive oil or avocado oil.
Slice the cabbage very thin.
Slice the onion very thin.
Combine vinegar, maple syrup, water, salt, caraway, and pepper in a small saucepan. Warm until dissolved, then remove from heat and whisk in the oil.
Pour the hot dressing over the cabbage and onions, then toss and massage thoroughly. Refrigerate for at least 2 hours, tossing several times as it marinates.
German Krautsalat (German Cabbage Salad with Warm Sweet-and-Sour Dressing)
Tender shredded cabbage, onion, and caraway are tossed with a warm sweet-and-sour dressing in this quick and easy classic German side dish.
8
servings15
minutes3
minutes2
hoursKeep the screen of your device on
Ingredients
1 small-to-medium head green cabbage or Savoy cabbage (about 2 pounds before trimming), finely shredded*
1 small yellow onion, thinly sliced
3 Tbsp white wine vinegar
2 Tbsp maple syrup
2 Tbsp water
3/4 tsp fine sea salt, plus more to taste
½–1 tsp caraway seeds**
freshly ground black pepper
1 tbsp mild extra virgin olive oil or avocado oil
Directions
- Remove any tough outer leaves and the core from the cabbage. Slice it very thinly (you can use a mandoline or the shredder attachment of your food processor if you prefer). Place the cabbage in a large bowl and add the thinly sliced onion. Toss to evenly distribute.
- To make the dressing, combine the white wine vinegar, maple syrup, water, salt, caraway seeds, and several grinds of black pepper in a small saucepan. Warm over medium heat until hot and steaming and the maple syrup and salt have dissolved. Do not boil.
- Remove from the heat and whisk in the olive oil or avocado oil. Immediately pour the hot dressing evenly over the cabbage and onion. Using clean hands or tongs, toss and massage the cabbage for 1–2 minutes, working the warm dressing into the cabbage. The cabbage should begin to soften noticeably.
- Cover and refrigerate for at least 2 hours, tossing every 30 minutes for the first 1½ hours to help distribute the dressing evenly. For the best flavor and texture, let it marinate for several hours or refrigerate overnight before serving.*** Taste and season with additional salt, caraway, or a touch more maple syrup, if desired.
Notes
- *Be sure to slice the cabbage and onion very thinly. The thinner the cabbage, the more tender and well-seasoned the finished salad will be.
- **Caraway is commonly used in German cooking and gives this salad its classic German-inspired flavor. While you could leave it out, I highly recommend including it for the best and most authentic flavor!
- *** This is a wonderful make-ahead side dish. The salad gets even better as it rests, so you can make it several hours ahead or even the day before serving. If planning to serve it the next day, use green cabbage rather than Savoy cabbage, as Savoy cabbage can turn slightly brown while marinating overnight. The color change is harmless, but the salad will not look as fresh.
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