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German Coleslaw

Inspired by a German cucumber salad, this coleslaw uses a rich dressing based on sour cream and is topped with fresh dill. It's so versatile that you can use it as a plain side dish or as part of a meal. Regardless, it is delicious.
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Vorbereitungszeit 20 Minuten
Marinate Time 30 Minuten
Gesamtzeit 20 Minuten
Portionen: 5 side servings
Gericht: Salad, Side Dish
Küche: German, North European
Ingredients Equipment Method

Zutaten
  

Vegetables & Herbs
  • 1 kg pointed cabbage
  • 3 large carrots
  • 1 apple
  • 1 white onion
  • 50 g fresh dill
Dressing
  • 150 g sour cream
  • 2 tablespoons vegan yogurt
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons sweeter sugar, agave syrup
  • 2 tablespoons mustard
Other
  • Salt
  • Fresh Black Pepper

Kochutensilien

  • 1 big bowl
  • 1 grater

Method
 

Prepare the vegetables
  1. Remove any old layers of the cabbage and slice it into thin strips. Add it to a big bowl, heavily salt it and massage the cabbage for 3 minutes to help to draw out any excess moisture. Let it rest for 10 minutes
  2. Into a separate bowl, grate the apple and carrots (optionally, peel carrots beforehand). Dice the onion and it to the same bowl.
Prepare the dressing
  1. To a small bowl, add the listed ingredients, and mix to combine.
Assembling
  1. Try to remove most of the sweat from the cabbage bowl and add the remaining vegetables, the dressing, as well as the fresh dill. Mix well to combine
  2. Add salt and pepper to your liking and give it a final taste to adjust the seasoning. Optionally, let it chill in the fridge for at least 30 minutes, ideally overnight.