Krautsalat (German Cabbage Salad)
This classic German Krautsalat offers a delightful crunch with thinly sliced cabbage and onion, bathed in a bright, tangy vinaigrette. The simple yet effective dressing, highlighted by caraway seeds, allows the fresh, crisp vegetables to truly shine. It's a refreshing and versatile side dish, perfect for complementing hearty meals or adding a vibrant touch to any plate.
En original oppskrift av Forkin
- Total tid
- 1 t 20 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Enkel
- Per porsjon
- 142 kcal
Allergeninformasjon: kan inneholde sennep og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 500 ggreen cabbage, very thinly sliced or shredded
- 0,5 stk.white onion, very thinly sliced
dressing
- 4 sswhite wine vinegar
- 3 sssunflower oil
- 1 tsdijon mustard
- 1 tssugar
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
- 0,5 tscaraway seed(valgfritt)
Utstyr
Large mixing bowl · Small mixing bowl · Whisk · Chef's knife · Cutting board · Mandoline slicer (valgfritt) · Plastic wrap or lid
Fremgangsmåte
Trinn for trinn
- 1
Thinly slice the green cabbage and white onion using a mandoline or a very sharp chef's knife.
Omtrent 5 min
Kokkens tips: Achieving very thin slices is key for the best texture in Krautsalat. A mandoline ensures uniform thickness and significantly speeds up this process.
- 2
Transfer the sliced cabbage and onion into a large mixing bowl.
- 3
Sprinkle the salt evenly over the cabbage and onion.
- 4
Massage the salt into the vegetables with your hands for 3-5 minutes until the cabbage begins to soften and release its natural liquids.
Omtrent 5 min
Kokkens tips: This crucial step tenderizes the cabbage, making it more palatable and allowing it to better absorb the vinaigrette. Don't skip it!
- 5
In a small bowl, whisk together the white wine vinegar, sunflower oil, Dijon mustard, sugar, and black pepper until well combined.
Omtrent 2 min
Kokkens tips: Ensure the sugar is fully dissolved in the dressing for a smooth, balanced flavor profile.
- 6
Stir the caraway seeds into the prepared dressing.
Kokkens tips: Caraway seeds are traditional in German cabbage salads, adding a distinctive aromatic and slightly peppery note. Adjust the amount to your preference.
- 7
Pour the vinaigrette over the cabbage and onion mixture in the large bowl.
- 8
Toss everything thoroughly to ensure the dressing is evenly distributed and coats all the vegetables.
Omtrent 2 min
Kokkens tips: Use tongs or clean hands to mix the salad well, ensuring every strand of cabbage is glistening with dressing.
- 9
Cover the bowl tightly with plastic wrap or a lid and refrigerate the Krautsalat for at least 1 hour.
Omtrent 1 t
Kokkens tips: Allowing the salad to rest is essential for the flavors to meld and for the cabbage to further tenderize. For the best taste, prepare it several hours or even a day in advance.
- 10
Before serving, give the salad a final toss and taste, adjusting seasoning with additional salt or pepper if necessary.
Kokkens tips: The flavors will intensify as it rests, so a final taste test ensures perfect balance.
Per porsjon
Næringsinnhold
- Kalorier
- 141,6kcal
- Protein
- 2g
- Karbohydrater
- 10,8g
- Fett
- 10,7g
- Fiber
- 3,7g
- Sukker
- 5,9g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Krautsalat is a fantastic accompaniment to grilled meats like bratwurst or schnitzel, and it also pairs wonderfully with roasted chicken or pork. For a heartier version, consider adding thinly sliced apples or a sprinkle of toasted sunflower seeds. A light German lager or a crisp dry Riesling would be an excellent beverage pairing.
Store leftover Krautsalat in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating.