Total Time
Prep 10 mins
Cook 0 mins

German sailors in the 1800s were atracted by Samoa's beauty and climate. Many emigrated there, bringing their recipes with them. Adapted from Sam Choy's Polynesian Kitchen. For a crisper slaw, cut cabbage in half and soak in salted ice water for about 1 hour. Drain, chill, and then shred. Prep time does not include chilling time.

Ingredients Nutrition


  1. Combine slaw ingredients in a large bowl.
  2. Cover and chill.
  3. Place dressing ingredients in a jar.
  4. Cover.
  5. When ready to serve, shake jar well to combine ingredients.
  6. Pour dressing over slaw and toss to mix.


Most Helpful

I love vinegar so this was perfect for me. I didn't have any watercress so I put in about a 1/2 cup of chopped cilantro. I think more green olives would be nice too. All in all, a great slaw! Thanks for sharing. Made for ZWT7-Pacific Islands.

CJAY June 24, 2011

OhMyGoodness, this was very "puckery." So different from my normal KFC-like slaw! The green olives added a briny flavor, and we didn't think it was sweet enough, so I added more sugar and a little more oil. I used red wine vinegar. It wasn't bad, just different from what we're used to! ZWT7 - Shady Ladies

Chef PotPie June 15, 2011

Vinegar lovers pucker up! This slaw packs quite the tangy punch. A simple side to put together, I liked the dressing a lot the only change I made to it was to add about 1/2 the amount of celery seed. For the salad I had to leave out the pimento because I couldn't find any, and subbed arugula for watercress. Made 1/2 the recipe and it was the perfect amount as a side for 3 of us. Made during ZWT7.

magpie diner June 14, 2011

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