German Cabbage Salad. Krautsalat.

In my travel to Germany I often saw this salad served in restaurants. Much lighter than a traditional coleslaw of North America, Krautsalat is marinated and spiked with white vinegar. It is a great accompaniment to potatoes and meat dishes.
  • 1 head small cabbage
  • 1 red bell pepper, sliced
  • 1 carrot, grated
  • 1 diced white onion
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sugar
  • 1/3 cup olive oil
  • 1/3 cup white vinegar 
  1. Dice and slice the vegetables. Mix well using your hands. 
  2. Pour olive oil and vinegar in a small pan. Let it simmer, add the rest of the ingredients and keep on medium heat till salt dissolves and the oil is very hot. 
  3. Pour the dressing over the vegetables and mix well. 
  4. Leave at room temperature for one day to marinate. Keep in a fridge after. 

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