German Slaw
German slaw pours a cooled vinegar, sugar, mustard, and pickling-spice brine over shredded cabbage and onion, giving the chilled salad a crisp, tangy snap for supper.
π¨βπ³ Instructions
Combine the water, vinegar, sugar, dry mustard, salt, and spice bag in a saucepan.
Boil the brine for 15 minutes, then remove the spice bag.
Cool the brine for 15 to 20 minutes so it seasons without wilting the cabbage too far.
Place the shredded cabbage and onion in a bowl and pour the brine over them.
Refrigerate for 2 to 3 hours before serving chilled and crisp.
π· Perfect Pairings
Complete your meal with these
π½οΈ You Might Also Like
π½οΈ Salads
Medium
Family Nepali SautΓ©ed Fish Salad
π½οΈ Salads
Medium
Grandmother's Nepali SautΓ©ed Lamb Salad
π½οΈ Salads
Medium
Festival Nepali SautΓ©ed Eggs Salad
π½οΈ Salads
Medium
Herby Nepali Braised Turkey Salad
π½οΈ Salads
Medium
Herby Mongolian Braised Lamb Salad
π½οΈ Salads
Medium
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment