Authentic German Coleslaw (Krautsalat) |

In the German language, the word “Krautsalat” means both “German salad” and “German coleslaw”. This is the most famous German coleslaw dish, which is very popular among Germans and Austrians. It is a salad of chopped cabbage and ripe tomatoes, mixed with vegan mayonnaise and a little bit of sugar, served as a side dish with meat dishes such as pork roast or bratwurst. The taste of the dish is unique and special, and Germans love it.

If you’ve never had authentic German coleslaw, then you’re in for a true treat! Remember the old Kraft Coleslaw that you used to eat as a kid? Well this recipe has more depth and flavor. It’s also a lot more nutritious. It’s made with cabbage (rather than the usual mix of cabbage, carrot and celery), it’s made with a lot of chopped onion, it’s topped with a sweet and spicy sugar dressing, and it’s served with a generous helping of fresh dill.

Krautsalat, or Coleslaw, is a traditional German side dish made with cabbage, onion and a number of other vegetables. This recipe uses a crispy shreds of bacon and a bit of mayonnaise to add a bit of extra flavor.



Here’s An Authentic German Coleslaw That Goes With Everything!

Are you looking for a delicious European coleslaw recipe? Our German coleslaw, also known as Krautsalat in German, is light and flavorful, and it’s a great side dish for any dinner.

It’s a delicious coleslaw that’s made with green cabbage, fresh onion, white wine vinegar, and a range of spices including caraway.

white bowl of green german coleslawWe enjoy this German coleslaw since it isn’t creamy.

Krautsalat is a German culinary staple for Lisa. It’s a traditional side dish served with traditional Sunday dinners in the region of Germany where she grew up.

Meat, a dumpling such as potato dumplings or bread dumplings (Semmelknödel), and a side such as German coleslaw were typical components of these meals.

Our German coleslaw is kept simple and genuine, but if you prefer a little different flavor, you may add items like bacon or carrots.

1629407871_389_Authentic-German-Coleslaw-KrautsalatThis is a simple dish that also looks beautiful on the table!

Although coleslaw is said to have originated in the Netherlands, it may now be found in a variety of forms across Europe and beyond.

However, unlike coleslaw in the United States, German coleslaw is not often prepared with mayonnaise or other creamy ingredients. So don’t be shocked if this dish turns out to be a hit!

What Is German Coleslaw and How Do I Make It? (Step-By-Step)

If you want to create this genuine Krautsalat, follow the recipe card below and have a look at the photos we took along the process.

You can check whether you’re on the right track this way, but it’s not a tough recipe to follow!

1629407872_634_Authentic-German-Coleslaw-KrautsalatThis is what we mean when we say “removing the core of the cabbage.”

Begin by removing the outer leaves of the cabbage and thoroughly cleaning it. The cabbage should next be sliced in half and the core removed.

The cabbage should now be sliced into thin strips. When cutting the cabbage into thin slices, one suggestion is to cut the cabbage into smaller wedges so you can have a better grip on the portion you’re cutting.

1629407873_96_Authentic-German-Coleslaw-KrautsalatIn the dish, thinly sliced cabbage awaits massage!

Combine the cabbage strips and seasonings in a large mixing basin. After that, massage the cabbage with your hands for around 8 minutes.

1629407874_74_Authentic-German-Coleslaw-KrautsalatThe massaged cabbage looks like this – it’ll expel some water.

The cabbage should feel considerably softer and have expelled some water after you massage it.

Remove the cabbage from the dish and cut the onions into tiny pieces.

1629407876_892_Authentic-German-Coleslaw-KrautsalatIt’s time to sauté those onions for the German coleslaw…

In a skillet, heat the oil and add the onion cubes, gently frying them until transparent. Then pour in the vinegar and water.

When the mixture is hot, pour it over the cabbage and stir to combine everything.

1629407877_275_Authentic-German-Coleslaw-KrautsalatThis German coleslaw is ready to eat after being blended together.

Add salt and pepper to taste after the coleslaw has been well blended. Refrigerate the salad for at least two hours before serving, covered in the bowl.

Because the vinegar dressing has a chance to fully infuse, the longer it sits, the better it tastes.

1629407878_36_Authentic-German-Coleslaw-KrautsalatSimply place a serving spoon in the German coleslaw and you’re ready to go!

Storage Suggestions

To store the salad, just cover it and put it in the refrigerator.

This German coleslaw keeps for two to three days in the refrigerator.

Recipes that are similar

Try these additional European Salad Recipes for more excellent salad ideas:


  • 1 green cabbage head, tiny
  • 3 teaspoons kosher salt
  • sugar (three teaspoons)
  • 2 tablespoons caraway seeds
  • 2 yellow onions, tiny
  • 2 tablespoons oil (vegetable)
  • 3–5 tblsp. white wine vinegar
  • 1/3 cup liquid
  • pepper to taste


  1. Remove the cabbage’s outer leaves, wash it, and then chop it in half. Remove the tough stem (the cabbage’s core) and chop the cabbage into thin strips. In a large mixing basin, combine the strips.
  2. Season with salt, honey, and caraway seeds. Massage the cabbage (really) with your hands for about 8 minutes, or until it is soft to the touch and has released part of its juice.
  3. The onions should be cut into tiny pieces. In a frying pan, heat the oil and cook the onions until they are transparent. Now pour in the water and vinegar. When the water and vinegar are heated, pour the liquid over the cabbage and stir to combine everything.
  4. Season with pepper to taste, then chill the German coleslaw for at least 2 hours before serving.


  • It’s a traditional German “Krautsalat.” This coleslaw does not have the creaminess of traditional North American coleslaw. There’s also no shredded carrot in the salad to give it the traditional orange color. Don’t be shocked if this Krautsalat looks nothing like the coleslaw you’d get at a North American restaurant.
  • It’s critical to chop the cabbage into thin strips so that the salad doesn’t get too crunchy when eaten later.
  • Before serving, allow the coleslaw to rest for at least two hours. You may even let it rest for longer if you want the tastes to be more strong.
Information about nutrition:

Approximately 8 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 50 calories 4 g total fat 0g Saturated Fat 0g trans fat 3 g of unsaturated fat 0 mg cholesterol 796 mg sodium 4 g carbohydrate 1 gram of fiber 3 g sugar 1 gram of protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

How did this recipe turn out for you?

You may save it to one of your Pinterest boards and come back to it at any time!

Real authentic German coleslaw. Made by my family. No mayo. No processed food. No downer ingredients. A true, full-flavored bite of summer. No one-way speedway to the grave.. Read more about german coleslaw mustard and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.