4 cups of cabbage, finely shredded
1/2 mild green bell pepper, minced
1/2 cup of onion, chopped fine
1/4 cup of grated carrots
10 ripe olives, sliced
1 1/2 tablespoons of sugar
1 1/2 tablespoons of hot water
2 tablespoons of white vinegar
1/4 teaspoon of celery seeds
1/2 teaspoon of salt
1 pinch of black pepper
1/4 cup of olive oil
(Deutscher Gemusesalat)
Place cabbage, pepper, onion, carrots and olives in large bowl,
and gently toss together.

In small bowl, stir sugar into hot water until it is dissolved. Stir in
vinegar, celery seeds, salt and pepper to form the dressing. Pour
this over the cabbage mixture, and drizzle with olive oil.

Toss, cover and refrigerate for 2 hours or more. Serve chilled.
Toss again before serving. Serves six.
The Salad Chef presents ...
German Coleslaw
at The Fatted Café
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