by Eva Felis on June 11, 2014
The dust had settled, in retrospect the renovation of my living room had been more than smooth. Gradually I am getting used to the feeling being fortune to life in a house I transformed just the way I like it: fitting to my needs and wishes. The walls between living and dinning room disappeared and the outcome is a bright open space. All what’s missing is an area rug and maybe some decoration, I kind of suck in this department…
I can’t wait to invite guests over for a little dinner party. The crazy thing about this idea is, that now I have enough space around my dinner table, summer kicked in and draws me outside. It’s the time for a picnic in the park, reading on the patio or just hanging out in a beer garden. It doesn’t matter where, as long it’s outside, like it’s a crime to waste the sunny weather being inside. I guess the dinner party has to wait because it’s about time for a BBQ party and as if ordered a big bowl of Krautsalat is already waiting in the refrigerator.
Although I am smitten with recipes for American-style burgers and ribs but potato salad and coleslaw (Krautsalat) has to be made the German way. One of the greatest things to bring to a grill party for sure is coleslaw, I have to admit some of you maybe need a closer look to agree. While the grill master is taking care of the proteins, the Krautsalat can bear the summer weather pretty well and doesn’t mind to wait outside, due to the lack of mayonnaise. Cabbage itself is pretty healthy and that’s basically the main ingredient. This salad can be fixed in no time and made days ahead and comes with the full palate of flavors, pleasantly tangy, a touch of sweetness, just spicy enough and super crunchy.
- medium head green cabbage
- 1 large or 2 small red bell pepper
- for the dressing:
- 175 ml / ¾ cup white vinegar
- 60 ml / ¼ cup apple cider vinegar
- 2 Tbsp. Dijon mustard
- 3 Tbsp. canola oil
- 1 tsp. minced garlic
- ½ tsp. dried red chili flakes
- 5 Tbsp. granulated sugar
- 1 Tbsp. fine sea salt
- Remove the outer leaves, quarter the cabbage and cut out the cores. Slice the cabbage as thin as possible with a knife or use a mandolin or food processor.
- Transfer to a large bowl. Quarter the bell pepper and slice into thin stripes. Add to the cabbage and stir well.
- In a medium saucepan bring all ingredients for the dressing to boil, stir well. Remove from heat and pour immediately over the cabbage. Cover the bowl with a lid or plastic wrap and let rest for at least 1 hour. At the beginning it seams like not enough dressing but don’t worry it will work. Can be stored airtight in the refrigerator for weeks. Stir well before serving.
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