"German" Coleslaw


"German" Coleslaw

German Coleslaw

We came up with this coleslaw recipe when we were out of potatoes, but wanted something with the traditional taste of a German potato salad. Our "German" Coleslaw is a great new take on a classic. It's a coleslaw recipe that's sure to be a hit at your next potluck!

What You'll Need

  • 8 cups shredded or chopped cabbage (1 medium-sized head)
  • 2 cups grated or chopped carrots (about 4 carrots)
  • 1/2 cup finely chopped red onion
  • 1/4 cup bacon bits
  • 1/2 cup corn or vegetable oil
  • 1/2 cup white vinegar
  • 1/3 cup sugar
  • 1 1/2 teaspoon salt

What to Do

  1. Place the cabbage, carrots, onion, and bacon bits in a large bowl.
  2. In a small bowl, combine the remaining ingredients. Pour over the cabbage mixture and mix well. Serve chilled


Once you've given this tasty coleslaw recipe a try, check out some other delicious ways to eat coleslaw in our collection of 12 Easy Coleslaw Recipes.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 208
  • Calories from Fat 134
  • Total Fat 15g 23 %
  • Saturated Fat 1.4g 7 %
  • Trans Fat 0.1g 0 %
  • Protein 3.0g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 2.5mg 1 %
  • Sodium 562mg 23 %
  • Total Carbohydrates 17g 6 %
  • Dietary Fiber 3.1g 13 %
  • Sugars 13g 0 %

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Wonderful idea and I love German potato salad .. I shredded I medium head cabbage 1 large carrot set aside fried 6 thick pieces real bacon took out and fried 1 chopped onion till limp of course I used apple cider vinegar and mixed vinegar sugar salt 1 teaspoon celery seed together and brought to a boil then poured over the cabbage carrot mixture mixed well added the cut up bacon let sit for at least 30 minutes for flavors to mingle and mellow Delicious!

Cider vinegar would probably be better. This recipe is about the same as Carolina slaw dressing. Bacon is a must and use the bacon grease for better flavor. Definitely serve hot dressing over the cabbage mixture.

I hate to say it, but you don't make German coleslaw like that. first of all you shred the cabbage, yes, and then you put some chopped bacon in a pan, let it get hot and starting to sizzle, then you add the cabbage and caraway seeds( carrots if you like) and let it go limb and slightly crisp. Yes you boil the sugar and oil and vinegar and you pour it hot over the cabbage and mix it good. add a little mayo if you like later one after it cooled down. cover and let sit, turning a few times. add spices, basically salt to your taste. it get better if it sits overnight.

Yes, this is the way my grandmother made German Coleslaw. I remember it was hot when she set it on the table. Somehow, I thought she put an egg in it while she was cooking it. I maybe wrong because I was quite small at the time.

I haven't made a coleslaw heated in bacon fat, but I think I will try your recipe. The Mr. Food recipe calls for onion. What do you think of this addition or how about dill weed? I have to choose a rating to post this so I will give it four stars since I haven't made it yet.

This is my favorite slaw.....the only thing I do different is that I put the oil, vinegar & sugar together in a pan & boil it so that it blends all together & the sugar becomes less granular. I also use celery seed rather than salt. I did one mistake this last time......I love the flavor of coconut oil, so thought I would substitute.....I made it on a warm day, so the coconut oil was in liquid form......not thinking.....coconut oil becomes solid under 70F......so I have solid little bits of coconut oil throughout my cole slaw. I warm it up a bit to take the chill off in the microwave without making it warm.....just a warmer room temp & it gets rid of the solid coconut oil. It has a wonderful flavor....but will never make that mistake again.

like this, have adapted a bit by using olive oil and lemon juice, no vegetable oil, no vinegar , no sugar, no salt, must admit unable to have the sugar, salt, due to medcial reasons

How can you even review this recipe, when your adapation is so far off from the recipe

I make this as a freezer slaw, instead of salt I use celery seed. Very good

Sound yummy!

I would love to see the amount of fiber, fat, carbs, and protein in each serving. This will help me with my food program.


sounds yummy and i will try it with modifications for a low sodium alternative. as mentioned by other subscribers, it would be helpful to include nutritional analysis with the recipes. i am on a salt-restricted diet and am always on the lookout for recipe that can be modified. as you are aware, i am sure, not all can be. all of your recipes sound delicious; most, however, for me are not do-able.

Good one. Consider assume some poppyseed as we did.


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