Löwenbräu Coleslaw Recipes

LONG BEACH COLESLAW

Long Beach Coleslaw image

Provided by Guy Fieri

Time 17m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1/2 red onion, thinly sliced
2 tablespoons garlic, minced
1/2 small head red cabbage, cleaned and cut into 1/8-inch, julienned
1 tablespoon freshly ground black pepper
1 teaspoon sea salt
8 ounces red wine vinegar
2 Iceberg lettuce heads, cleaned and cut into 1-inch pieces
12-ounces blue cheese dressing, thick and chunky

Steps:

In medium saute pan over medium heat, add olive oil, onion and garlic, cook for 2 minutes, do not let brown. Add cabbage, pepper, salt, and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until cabbage is tender. Remove to abowl and let chill in refrigerator until cool.
In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing.
Strain cabbage mixture of any liquid and lightly mix with Iceberg and blue cheese dressing. Add pepper, to taste.

AWESOME GERMAN COLESLAW

Awesome German Coleslaw image

Make and share this Awesome German Coleslaw recipe from Food.com.

Provided by Boo Chef in West Te

Categories German

Time 15m

Yield 8 cups, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup distilled white vinegar
1 teaspoon dry mustard
1/2 teaspoon celery seed
salt
1/3 cup sugar
1/2 cup vegetable oil
1/2 medium green cabbage, cored and finely sliced about 7 cups
1 small red cabbage, about1 1/2 c cored and finely sliced
1 small carrot, trimmed peeled and coarsely grated

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.

GERMAN LOWENBRAU (LöWENBRäU) COLESLAW

German Lowenbrau (Löwenbräu) Coleslaw image

Make and share this German Lowenbrau (Löwenbräu) Coleslaw recipe from Food.com.

Provided by Mom2Rose

Categories Vegetable

Time 10m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 lbs green cabbage
3 tablespoons onions, finely chopped
1/2 green bell pepper, washed, seeded and cut into strips 1/2 to 1 inch long
1 cup mayonnaise
1/2 cup beer (German brand beer, Lowenbrau)
1 teaspoon celery seed
1/2 teaspoon salt
fresh ground black pepper

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.

Nutrition Facts : Calories 152.2, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 376, Carbohydrate 14.7, Fiber 2.8, Sugar 6.3, Protein 2.1

BRITANNIC COLESLAW

Britannic Coleslaw image

Make and share this Britannic Coleslaw recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 apples, cored
1 tablespoon freshly squeezed lemon juice
1/2 lb cabbage, finely shredded
1 medium carrot, grated
1 small onion, chopped
2 ounces edam cheese, grated
2 tablespoons parsley, chopped
5 fluid ounces sour cream
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
salt & freshly ground black pepper

Steps:

Grate the apples coarsely and sprinkle with lemon juice.
Place them in a large bowl with cabbage, carrot, onion, cheese and parsley; mix well.
Mix the sour cream with the milk, Worcestershire sauce and seasoning.
Pour over the cabbage mixture and mix well.
Transfer to a serving dish.
Chill.

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