Here comes the classic Bavarian coleslaw. Perfect side dish for the Swiss Raclette yesterday. Of course also perfect with fatty pork belly and in general pork dishes.
Don’t miss the caraway seeds, its essential. My version is more on the vinegar side, but you can switch the vinegar&oil amount.
Do you have any pictures of the raclette? We have made a tradition of Christmas Eve raclette in our gastronomical holiday olympics
Maybe I will find a photo with melted cheese. haha
Stay tuned…
Unfortunately missing on this photo is a big black bowl of cooked fingerling potatoes with skin, several little black bowls of gherkins, chopped spring onions and sliced Speck. Finally slices of swiss Raclette cheese, slices of Italian Raclette cheese infused with truffle. AND of course the Bavarian coleslaw.
P.S. and from the outside
looks awesome, Martin
