German Lowenbrau Lwenbru Coleslaw Recipes
GERMAN LOWENBRAU (LöWENBRäU) COLESLAW
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
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
AWESOME GERMAN COLESLAW
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
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.
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