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Classic German Coleslaw Recipe (No Mayo)
This quick and easy homemade coleslaw recipe is light, tangy, and perfect as a side for BBQs or quick meals. Made with shredded cabbage, red onion, and a bright apple cider vinaigrette, it’s healthy, tasty and only takes 20 minutes to make.
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 70 kcal
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
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In a large bowl, combine the shredded cabbage and sliced red onion.
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In a separate bowl, whisk together the vinegar, olive oil, maple syrup, mustard, salt, and pepper until emulsified. Stir in the cumin seeds.
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Pour the dressing over the cabbage mixture and toss gently to coat.
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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.
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