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Bavarian Coleslaw (Krautsalat)

A fantastic recipe for a salad buffet at celebrations. The cold coleslaw is especially refreshing and delicious in the summer.

Takes about 50min  |  Serves 6



  • 1 head of white cabbage
  • 3 tbsp salt (level)
  • 250 ml mineral water
Ingredients for the marinade:
  • 4 tbsp herb vinegar
  • 5 tbsp oil
  • 2 tsp sugar
  • 1/2 tsp pepper
  • 1 tsp cumin seeds (whole)


  1. Remove the outer leaves from the cabbage head, quarter the cabbage, and cut out the core. Cut into fine strips with a sharp knife or finely grate with a kitchen grater.
  2. Then place the cabbage in a bowl, generously salt it, pour mineral water over it, stir, and let it sit for about 30 minutes. Afterwards, drain the excess water and squeeze the cabbage well with your hands.
  3. Prepare a marinade by mixing vinegar, oil, sugar, water, and salt. Pour it over the cabbage. Season with caraway seeds and mix well.
  4. Cover the coleslaw and let it sit in the refrigerator for a few hours.



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