German Krautsalat (Coleslaw) From My Ñame is Andong

1 pound thinly sliced cabbage

100 grams bacon

½ sliced white onion

½ Apple, julienned

3 Tablespoons Apple Cider vinegar

2 teaspoons caraway seeds

1 Tablespoons Dijon mustard

3 Tablespoons sunflower seed or Canola oil

1. Thinly slice cabbage. Sprinkle with 1.5 teaspoons salt. Toss and massage. Let sit 45 minutes and drain.

2. Dice bacon finely and sauté, After fat is rendered add sliced onion and until brown & crispy.

3. Put shredded cabbage in bowl and top with cooked bacon & onion. Add remaining ingredients and toss to coat. Chill & serve.

Page footer