Whole30 Krautsalat (German Coleslaw)
Add a zesty twist to your salad repertoire with this Whole30 Krautsalat (German Coleslaw), a vibrant and refreshing side dish that's as healthy as it is delicious. Featuring finely shredded green cabbage, crisp carrots, and a tangy apple cider vinegar dressing with a hint of Dijon mustard and celery seed, this no-mayo coleslaw is packed with flavor and Whole30-approved ingredients. Fresh parsley gives it a bright finish, while a quick toss and a short chill time let the bold flavors meld perfectly. Ready in just 20 minutes, this gluten-free and dairy-free recipe is ideal for meal prep, backyard barbecues, or as a crunchy accompaniment to your favorite protein. Whether you're following the Whole30 program or simply looking for a clean and vibrant salad, this German-inspired krautsalat is sure to delight your taste buds!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 1 medium head Green cabbage
- 2 large Carrots
- 0.5 cup Apple cider vinegar
- 0.25 cup Olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Celery seed
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley
Directions
Step 1
Begin by finely shredding the green cabbage. You can use a sharp knife or a food processor with a shredding blade. Place the shredded cabbage in a large mixing bowl.
Step 2
Peel the carrots and then grate them using a box grater or the shredding attachment of a food processor. Add the grated carrots to the mixing bowl with the cabbage.
Step 3
In a separate smaller bowl, whisk together the apple cider vinegar, olive oil, and Dijon mustard to create the dressing.
Step 4
Add celery seed, salt, and freshly ground black pepper to the dressing and continue to whisk until all the ingredients are well combined.
Step 5
Pour the dressing over the cabbage and carrots in the large bowl. Toss everything together until the vegetables are well-coated with the dressing.
Step 6
Chop the fresh parsley and add it to the coleslaw. Toss again to incorporate the parsley evenly throughout the salad.
Step 7
Let the krautsalat sit in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld and the cabbage to soften slightly. Serve chilled and enjoy this tangy, refreshing coleslaw!
Nutrition Facts
| Serving size | (693.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 715.9 |
| Total Fat 60.0g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2884.5mg | 0% |
| Total Carbohydrate 36.9g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 18.3g | |
| Protein 6.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 237.2mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1252.7mg | 0% |
Source of Calories