This slaw gets better with age, as the flavours intensifies yet the cabbage keeps its crunch. I can't seem to get enough and I find myself having it in the fridge to munch on as my go-to.
Photo: Simon Lambert.
German slaw (Krautsalat)
Photo: Simon Lambert.
Serves 8
Ingredients
½ white cabbage, sliced finely
100ml oil
150ml apple cider vinegar
2 tsp salt
2 tsp mustard seeds
1 tsp celery seeds
2 tsp caraway seeds
2 Tbsp sugar
Method
Place the sliced cabbage into a non-reactive bowl.
Heat the remaining ingredients together in a saucepan until sugar is dissolved.
Cool slightly and pour over the cabbage. Toss well to combine. Cover with plastic wrap and store in the fridge overnight if possible but even longer to get better flavour.
