Best 4 German Lowenbrau Löwenbräu Coleslaw Recipes
**Dive into the World of German Lowenbrau (Lwenbru) Coleslaw: A Culinary Symphony of Freshness and Flavor**
In the culinary realm of German cuisine, Lowenbrau (Lwenbru) coleslaw stands as a refreshing and flavorful side dish, captivating taste buds with its harmonious blend of crisp vegetables, tangy dressing, and a hint of aromatic herbs. This delightful creation, often served alongside hearty meat dishes or as a standalone salad, is a testament to the culinary prowess of German cuisine, where simplicity meets exquisite taste.
Our comprehensive guide presents a collection of Lowenbrau coleslaw recipes, each offering a unique twist on this classic dish. From the traditional recipe that stays true to its Bavarian roots to variations that incorporate modern ingredients and culinary techniques, this article caters to every palate and cooking preference.
Embark on a culinary journey through the Lowenbrau coleslaw recipes, where each step is meticulously explained, ensuring success in your kitchen endeavors. Discover the art of slicing cabbage and carrots into fine juliennes, creating a dressing that strikes a perfect balance between tanginess and sweetness, and incorporating herbs and spices that elevate the overall flavor profile.
Whether you're a seasoned chef or just starting your culinary exploration, this article will guide you through the process of creating Lowenbrau coleslaw that will impress your family and friends. So, put on your apron, gather your ingredients, and let's dive into the world of German Lowenbrau coleslaw, where every bite is a celebration of freshness and flavor.
GERMAN LOWENBRAU (LöWENBRäU) COLESLAW
Make and share this German Lowenbrau (Löwenbräu) Coleslaw recipe from Food.com.
Provided by Mom2Rose
Categories Vegetable
Time 10m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Drop the cabbage into a large mixing bowl.
- Add the onion and bell pepper, and mix well with a spoon.
- 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.
- Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.
Nutrition Facts : Calories 152.2, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 376, Carbohydrate 14.7, Fiber 2.8, Sugar 6.3, Protein 2.1
LöWENBRäU COLESLAW
*Untried recipe* found it on a cooking site.
Provided by Brandy Bender
Categories Sides
Time 10m
Number Of Ingredients 8
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.
AWESOME GERMAN COLESLAW
Make and share this Awesome German Coleslaw recipe from Food.com.
Provided by Boo Chef in West Te
Categories German
Time 15m
Yield 8 cups, 10-12 serving(s)
Number Of Ingredients 9
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.
GERMAN COLESLAW
This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14-18 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 126 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- Shred the cabbage finely. This will help the coleslaw to absorb the dressing better and make it easier to eat.
- Use a variety of cabbage. Green cabbage, red cabbage, and savoy cabbage all work well in coleslaw. You can also use a mix of different types of cabbage.
- Add other vegetables. Carrots, celery, and onions are all popular additions to coleslaw. You can also add fruits, such as apples or pineapple.
- Make your own dressing. A simple dressing made with mayonnaise, vinegar, sugar, and salt and pepper is all you need. You can also add other ingredients, such as mustard, celery seeds, or caraway seeds.
- Let the coleslaw chill before serving. This will allow the flavors to meld and the dressing to thicken.
Conclusion:
Lowenbrau coleslaw is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy side dish, give Lowenbrau coleslaw a try. You won't be disappointed!
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