This quick and easy homemade German coleslaw recipe is everything a good slaw should be — crisp, tangy, and loaded with flavour. Made with just a few simple ingredients (only 7 + salt & pepper!) like cabbage, red onion, apple cider vinegar, and olive oil, it’s a lighter take on the classic and the perfect side for summer BBQs, sandwiches, or a quick weeknight dinner. Ready in just 20 minutes and naturally dairy-free (no mayonaisse!) and vegan, it’s a staple you’ll come back to all season long.
Ingredients for Homemade German Coleslaw
This no mayo cabbage slaw is made with just a few pantry staples and comes together in no time. Here’s what you’ll need:
- Cabbage – I like to use pointed “sweet heart” cabbage or early white cabbage (also called spring white cabbage) for a tender, sweet crunch
- Red onion – for that subtle sharpness and beautiful colour contrast
- Apple cider vinegar – unfiltered for maximum flavour
- Olive oil – extra virgin, to keep it light and fresh
- Maple syrup – just a touch of natural sweetness
- Dijon mustard – for depth and a gentle kick
- Caraway seeds – or fennel seeds, for that classic German twist
- Sea salt & freshly ground black pepper – to balance the dressing
Tip: Want to bulk it up? Add grated carrot, shredded kale, or chopped herbs like parsley.
These aromatic seeds work beautifully in classic German-style coleslaw — but each brings its own unique flavour. Here’s a quick guide to help you choose what suits your taste:
Caraway seeds – Caraway has a slightly bitter, nutty flavour with a hint of anise. It gives the slaw a classic, old-world feel.
Fennel seeds – Sweet, mildly liquorice-like, and very aromatic. Fennel is a lovely option if you want to keep the slaw light and fragrant, with a soft sweetness that balances tangy vinegar beautifully.
My tip: If you’re unsure, start with cumin seeds for tradition, or fennel for a fresh twist. Toasting the seeds lightly before adding them brings out even more aroma and flavour.
Choosing the Best Cabbage for Classic Coleslaw?
Let’s talk cabbage—because the type you choose really matters in a no mayo coleslaw. When you’re skipping the creamy dressing, you want cabbage that’s naturally tender, crisp and a little bit sweet to balance out the zingy vinaigrette.
Over the years, I’ve tried this healthy cabbage slaw with just about every variety, and here’s what I’ve learned:
- Pointed Cabbage (Sweetheart Cabbage) — My personal favourite. This variety has a naturally sweet flavour and soft, tender leaves that don’t need to be pre-treated. Perfect for raw salads and quick-prep meals.
- Früh-Weißkohl (Early White Cabbage) — This seasonal German cabbage is similar to pointed cabbage but slightly firmer. It’s harvested early in the season and has a mild, crisp bite—ideal for raw dishes like this.
- Regular White Cabbage (Winter Cabbage) — This is your classic, all-purpose cabbage—and the one most commonly used in traditional German coleslaw. It has a firmer texture and more crunch, which adds structure and bite to your slaw. When I use this variety, I like to sprinkle the shredded cabbage with a little salt and let it sit for 10–15 minutes. This softens the leaves and helps draw out some of the bitterness while enhancing its natural sweetness.
TIP: Give the salted cabbage a good massage with your hands. This breaks down the cell structure, softens the texture, and releases excess liquid. Just drain off the liquid before adding your dressing. The vinegar in the dressing will further tenderise the cabbage and bring all the flavours together beautifully.
How to Make Classic German Coleslaw in 3 Easy Steps
This no mayo coleslaw comes together in no time — perfect when you need a fresh side in a hurry.
- Chop the veg. Shred the cabbage and slice the red onion, nothing fancy, just thin and even. If you have a mandoline, now’s the time to use it!
- Whisk the dressing. Mix vinegar, oil, maple syrup, mustard, and seasoning in a bowl. Stir in the cumin seeds.
- Toss and rest. Combine everything, toss to coat, and let it sit for 15 minutes. That’s it!
Full ingredient list and quantities in the recipe card below.
What to Serve with Classic German “Krautsalat”
Coleslaw is wonderfully versatile—it’s the kind of side dish that works just as well at a summer BBQ as it does alongside a cosy weeknight dinner. Here are some of my favourite ways to serve it:
- Grilled sausages or bratwurst – A classic pairing! The tangy slaw cuts perfectly through rich, savoury sausage.
- Roast potatoes or potato salad – Serve as part of a German-inspired side spread with a classic potato salad.
- Schnitzel – Whether it’s chicken, veal or a veggie version, Krautsalat adds just the right amount of crunch and acidity.
- Served with roast meats – Chicken, pork, or roast beef all pair beautifully with the bright acidity of this slaw.
- As a picnic salad – Because it’s mayo-free, it holds up well outdoors and stays crisp even after a few hours.
More Fresh & Flavourful Slaws to Tryf you love the crisp, tangy bite of this Classic German Coleslaw, you might also enjoy these fresh, vibrant slaw recipes from the blog:
- Red Cabbage Mango Slaw – A vibrant slaw that pairs red cabbage with juicy mango for a sweet-savoury twist.
- Classic Coleslaw – A creamy version of the classic, perfect for BBQs and picnics.
- Coleslaw with Apple and Mango – Sweet, tangy, and full of tropical flavour.
- Asian Coleslaw – Packed with colour and crunch, with a sesame-soy dressing that’s hard to resist.
Classic German Coleslaw Recipe (No Mayo)
Ingredients
- 1 green cabbage, finely shredded
- 1 small red onion, thinly sliced
For the Dressing:
- 5 1/2 tablespoons apple cider vinegar (unfiltered), about 1/3 cup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup (or honey)
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon caraway seeds (or substitute with fennel seeds)
- 1/4 teaspoon coarse sea salt, or to taste
- Freshly ground black pepper, to taste
Method
-
In a large bowl, combine the shredded cabbage and sliced red onion.
-
In a separate bowl, whisk together the vinegar, olive oil, maple syrup, mustard, salt, and pepper until emulsified. Stir in the cumin seeds.
-
Pour the dressing over the cabbage mixture and toss gently to coat.
-
Let the coleslaw sit for at 10-15 minutes before serving so the flavours can meld. Enjoy!
Notes
- If you’re using regular winter white cabbage instead of pointed or early cabbage, give it a little extra prep. After shredding, sprinkle it with a pinch of salt and massage it gently with your hands for a couple of minutes. Then let it rest for 10–15 minutes. This helps soften the leaves, draw out excess liquid, and mellow any bitterness, giving you a more tender, flavourful slaw. Drain any released liquid before adding the dressing.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Classic German Coleslaw Salad recipe?
Did you try this Classic German Coleslaw Salad recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Classic German Coleslaw recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same.
