Vinegar coleslaw is the first salad I’ve ever loved and it’s so healthy, when no mayonnaise is used… There was that restaurant called St-Hubert in my hometown, when ordering, they would always ask you;” coleslaw creamy or traditional?” I would always take the “traditional one” which was more vinaigrette style.
Then I’ve met my husband, a guy from Munich. Also, where they do another spectacular coleslaw,”krautsalad”, they call it. Over There, they have a few variations, for example, sometimes they add few caraway seeds in it or a little chives and bacon bits. I didn’t really knew caraway seeds until I’ve tasted this “krautsalad” from Bavaria. It’s delicious. It gives the salad another dimension, such a small seed can make a huge difference. Although, totally optional, I highly recommend to add some caraway seeds to your coleslaw, you’ll see you’ll slay that party! Everyone will ask you for the secret ingredient.
The origin of this salad goes way back in time, they say it goes back to the Roman, Greek era, when the word “salad” wasn’t even invented… There is plenty of variations around the world, well today it’s gonna be the “Bavarian- Canadian” style.
Let’s get that mandoline ready!
Coleslaw (ultra tasty and healthy style)
Makes 6 portions (sidedish)
- 1/2 a big green cole cut into fine 2mm slices
- 2-3 carrots, shredded
- 1 onion finely cut into 2 mm slices *optional
- 250ml (1 cup) of cider vinegar
- 150ml apple juice
- 50ml sunflower oil, or the oil you prefer
- 50ml honey, maple syrup
- 2 tbsp caraway seeds *optional
- salt and pepper
- Cut all the veggies with the mandoline, both fine slices and grinded cuts
- Mix in a bowl the vinegar, apple juice, oil, and honey
- Add to dressing to the salad
- Add the caraway seed, salt (be generous) and pepper
- Mix well
- Leave in the fridge for a few hours (2 hours until 4 days), mix it mid time
Serve next to a nice BBQ dish or chicken fingers. Enjoy!