Coleslaw – Classic

5 from 8 votes
Prep Time 30 minutes
Rest Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 62 kcal


  • 1,2 kg Small white cabbage
  • 7 tbsp White wine vinegar
  • Salt
  • Sugar
  • 1 Pc. Onion
  • 3 E Extra virgin olive oil
  • 1 tbsp Caraway seed
  • Pepper
  • 100 g Kat ham / pork belly


  • Wash the cabbage, quarter it and remove the stalk. Either use a sharp knife or a kitchen slicer to cut the cabbage into thin strips (1 - 2 mm). Peel and finely dice the onion, stir together with 4-5 teaspoons of vinegar and the caraway seeds in a small bowl. Dice the ham / pork belly and fry briefly.
  • Place the strips in a large bowl, pour 3 - 4 tablespoons of vinegar over them, as well as 1 teaspoon of salt and 1 teaspoon of sugar. Beat the cabbage vigorously with both hands for 10 minutes until a milky juice has formed. Kneading destroys the cell structure and makes the cabbage softer,
  • Add the sauce and the ham / pork belly to the cabbage and mix everything well. Let it steep for a good 2 hours. Season to taste and add salt and pepper if necessary.
  • The coleslaw will keep for about 1 week in a food storage container with a lid.


Serving: 100gCalories: 62kcalCarbohydrates: 5.2gProtein: 2.8gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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