German Lowenbrau Lwenbru Coleslaw Recipes

CREAMY GERMAN COLESLAW

Steps:

• Place cabbage in a large bowl.
• Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
• Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

GERMAN LOWENBRAU (LöWENBRäU) COLESLAW

Steps:

• Wash the cabbage under cold running water.
• Remove tough outer leaves, and cut the cabbage into quarters.
• To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
• Drop the cabbage into a large mixing bowl.
• Add the onion and bell pepper, and mix well with a spoon.
• In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper.
• Stir with a wire whisk until all the ingredients are blended.
• Pour the mixture over the cabbage and toss together gently but thoroughly.
• Taste for seasoning.
• Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

GERMAN COLESLAW

Steps:

• In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

AWESOME GERMAN COLESLAW

Steps:

• DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
• COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.