Best German Lowenbrau Löwenbräu Coleslaw Recipes

AWESOME GERMAN COLESLAW

Steps:

• DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
• COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.

GRANDPA AL'S FAMOUS GERMAN HOT COLE SLAW

Steps:

• Fry bacon and reserve grease. Crumble bacon and set aside. Pour bacon grease into saucepan and keep warm.
• Beat eggs and sugar together.
• Pour vinegar into warm bacon grease in a saucepan. Add sugar and egg mixture; bring to a boil. Remove immediately, pour over cabbage in large bowl. Add cooked bacon and mix well.
• Let sit for a couple hours before serving.

GERMAN COLESLAW

Steps:

• boil sauce ingredients 5 minutes in pot.
• pour over vegetables.
• Chill.

LöWENBRäU COLESLAW

Steps:

• 1. Wash the cabbage under cold running water. Remove tough outer leaves, and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
• 2. Drop the cabbage into a large mixing bowl. Add the onion and bell pepper, and mix well with a spoon.
• 3. In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper. Stir with a wire whisk until all the ingredients are blended. Pour the mixture over the cabbage and toss together gently but thoroughly. Taste for seasoning.
• 4. Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

FREEZER COLESLAW

Steps:

• Mix veggies with salt.
• Let stand one hour.
• Squeeze out juice.
• Set aside.
• Boil vinegar, sugar and seeds.
• Cool.
• Mix with veggies.
• Put into small freezer proof containers.
• (Butter bowls work great).

GERMAN COLESLAW

Steps:

• In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

TRADITIONAL COLESLAW

Steps:

• Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
• In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

CREAMY GERMAN COLESLAW

Steps:

• Place cabbage in a large bowl.
• Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
• Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

HAWAIIAN COLESLAW

Steps:

• Combine cabbage and pineapple in a medium bowl. Set aside.
• Combine mayo and remaining ingredients in a small bowl. Add to cabbage mixture, tossing to combine. Cover and chill.