Amish Slaw Recipe
I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.
Yippeeeeeeeee! This is a very close copy to the Cole Slaw that is served at Primanti Brothers in Pittsburgh! I am so grateful to have found this recipe! I lived in "da Burgh" for 11 years and missed the slaw. I used 2 (16 oz.) bags of Tri Blend Slaw. Primanti Brothers only uses white cabbage, no carrots or red cabbage that you find in the tri blend. I cut the sugar back to 3/4 cup. Yea, this was a little watery but what slaw isn't? I just shook the tupperware bowl prior to serving and used a slotted spoon. Oh, you really need to make this the day PRIOR to eating; it really makes a difference in taste. This is so wonderful, I will be making and taking this everywhere. Not only is it delicious but you don't have to worry about mayonnaise going bad! Thanks for the post Christina!!!
This Amish Slaw recipe is terrific! My husband hates mayo and generally will not eat coleslaw because most recipes contain it but when I made it this way - he loved it! It does produce a lot of liquid so when I serve it, I strain it but reserve the liquid and if there is any left I put it back into the liquid and pop it back in the fridge because it will be great the next day or so. I cheat and use the pre-shredded cabbage called "coleslaw mix" because it saves time and contains white and purple cabbage which is more colorful. I also add in shredded carrot for more crunch and color. There is plenty of liquid to cover this addition so you could certainly up the amount of veggies without increasing the liquid portion. I am making this for a Memorial Day picnic per enthusiastic request. I always make it the day before because it gets better as it chills.
So good and exactly what I was looking for. I had some coleslaw from an Amish community once and thought it to be the best coleslaw I have ever had! This is definitely a keeper. I used a bag of slaw, but didn't find straining the slaw to be too bothersome. Thanks!
Outstanding! Used one bag of angel hair shredded coleslaw and halved the dressing ingredients.
I have been making this slaw recipe for 50 years, with minor variations (dry instead of wet mustard) and slightly different directions. It is meant to be immersed in the marinade in the refrigerator and removed with a slotted spoon and drained in a mesh strainer before serving. It will keep from 4-6 weeks in its marinade in a cold part of the fridge (if it lasts that long). It does improve with age, becoming more of a condiment-like pickled cabbage than a slaw or salad. In my family it was the indispensible accompaniment to meals with barbecue pork and chicken and for pulled pork or chicken sandwiches. My recipe calls for sprinkling the cabbage and onion layers with 3/4 c. sugar, making a hot marinade (brought to a full boil) with 1/4 c. sugar, dry mustard, 1 c. organic apple cider vinegar, 2 teaspoons salt, 1 tablespoon of celery seed, and 3/4 c. oil, and then poured over the cabbage mixture, which is covered, and allowed to sit out till cools (about 2-3 hours). Then it is placed, with all of the liquid, in
Good, Tart and sweet! This is a different type cole slaw with no mayo added. Be careful to add sugar according to taste. Scaled to 4 servings, added grated carrots, cut sugar back by 1/3 cup instead of 1/2 cup, and used only a small amount of minced onion. I was low on white vinegar, so I added apple cider vinegar (thanks to the input of the Exchange). Next time I will ONLY use 1/4 cup of sugar for 4 servings.
I just made this recipe and WOW! Everyone loved it, wish I would have made a double batch. I did use apple cider vinegar because I did not have any white vinegar on hand. And I omitted the celery seed for the same reason, had none on hand. Otherwise, I followed the recipe and it was great!!! I am not a big fan of coleslaw with mayo so this is perfect. As someone stated in an earlier review, it does remind me of Primanti Brothers coleslaw ( a Pittsburgh, PA original restaurant) which I love. I will definitely be making this again! Thank you Christina for submitting this recipe.
As suggested by another reviewer, I cut back the oil in this recipe to 1/2 cup and it was just fine. I also found that the recipe made way too much dressing for one medium cabbage - I had to pour quite a bit of the dressing off. Next time I'll half the entire recipe for one medium cabbage. Also added grated carrot and finely diced red onion for extra flavor and color. Great sweet/sour slaw recipe!
I followed the recipe as written. It is the best coleslaw I have ever made. Everyone wants the recipe. Sometime I reduce the amount of sugar.