Saturday, October 1, 2016

Krautsalat (German Coleslaw) for #SundaySupper #Oktoberfest

Today the Sunday Supper tastemakers are showcasing German-inspired recipes to celebrate Oktoberfest! Oktoberfest is the longest running beer festival that's held annually in Bavaria, Germany. It began in 1810! But cities all over the globe celebrate Oktoberfest with German-inspired food, fun, and, of course, beer. It's typically a two to three week celebration that lasts from mid-September to the first weekend in October. Our host for today's event is Cricket of Cricket’s Confections.

All the German-Inspired Dishes...

Appetizers (Vorspeisen)

Breakfast (Frühstück)

Condiments (Würze)

Dessert (Nachtisch)

Main Dish (Hauptgericht)

Side Dish (Beigabe)

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

My Dish
My mind was aswirl with the possibilities. I thought about cooking with beer. I considered sausages. And I even flirted with a few German desserts. But, in the end, I ended up with a salad - a hearty vegetable side dish that boasts big sweet and sour flavors. We loved it! I served it with a Grilled Halibut with Grüne Soße (German Green Sauce) and a warm potato salad.

German Coleslaw

  • 1 organic medium-sized head green cabbage
  • 1 large organic red bell pepper
  • ¾ C organic white vinegar
  • ¼ C organic apple cider vinegar
  • 2 T mustard (I used a spicy brown mustard)
  • 3 T olive oil
  • 2 to 3 cloves garlic, crushed and minced
  • pinch of dried red chili flakes
  • 4 T organic granulated sugar
  • 1 T sea salt

Remove the outer leaves of the cabbage, quarter the cabbage, and remove the cores. Use a mandolin to slice the cabbage as thinly as possible. Deseed the red pepper and slice that as thinly as possible. Place the cabbage and red pepper in a large mixing bowl.

In a medium saucepan bring all of the dressing ingredients to boil. Whisk to combine. Remove from heat and pour the warm dressing over the cabbage immediately.

Cover the bowl with a plate or lid and let rest for at least 30 minutes. Toss well before serving. If desired, grind some fresh black pepper over the top before serving.

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