Amish Slaw Recipe

Cabbage: The base of the slaw, providing a crunchy texture and mild flavor.

Carrots: Adds sweetness and color to the slaw.

Sugar: Balances the tanginess of the vinegar and adds a hint of sweetness.

White vinegar: Provides the tangy flavor that makes the slaw refreshing.

Vegetable oil: Helps to emulsify the dressing and coat the vegetables evenly.

Salt: Enhances the overall flavor of the slaw.

Mustard seed: Adds a subtle, tangy spice to the dressing.

Celery seed: Contributes a unique, slightly bitter flavor that complements the other ingredients.

When preparing the cabbage and carrots, ensure they are shredded finely to allow the dressing to coat each piece evenly. Using a mandoline slicer or a food processor can help achieve a consistent texture. Additionally, letting the slaw sit in the refrigerator for at least 2 hours is crucial as it allows the flavors to meld and the cabbage to soften slightly, enhancing the overall taste and texture.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts offer a similar crunch and can be used as a low-carb alternative.

• shredded carrots - Substitute with shredded zucchini: Zucchini provides a similar texture and can add a different flavor profile.

• sugar - Substitute with honey: Honey adds natural sweetness and a bit of depth to the slaw.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a milder taste and adds a slight fruitiness.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat and adds a richer flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is less processed.

• mustard seed - Substitute with ground mustard: Ground mustard can provide a similar tangy flavor and is easier to mix in.

• celery seed - Substitute with caraway seed: Caraway seeds offer a similar earthy flavor and can add a unique twist.

• Store the Amish slaw in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The slaw can be kept refrigerated for up to 5 days, allowing the flavors to continue melding and enhancing over time.
• If you plan to freeze the slaw, transfer it to a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. The Amish slaw can be frozen for up to 3 months.
• When ready to use, thaw the slaw in the refrigerator overnight. Give it a good stir before serving to redistribute the dressing and ensure even flavor.
• Avoid refreezing the slaw once it has been thawed, as this can affect the texture and taste negatively.
• For the best texture, consume the Amish slaw fresh or within the first few days of refrigeration. Freezing may slightly alter the crispness of the cabbage and carrots.
• If the slaw appears too watery after thawing, simply drain off the excess liquid before serving. This will help maintain the desired consistency and flavor balance.

• For a quick and easy method, place the Amish slaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• If you prefer a more traditional approach, transfer the slaw to a saucepan. Warm it over low heat, stirring occasionally, until it reaches your desired temperature. This method helps maintain the texture of the cabbage and carrots.

• For a gentle reheating method that preserves the crunchiness, use a steamer. Place the slaw in a heatproof bowl or dish, then set it in a steamer basket over simmering water. Cover and steam for about 3-5 minutes, checking occasionally.

• If you have an oven, preheat it to 300°F (150°C). Spread the slaw evenly on a baking sheet and cover it with aluminum foil. Bake for about 10-15 minutes, stirring halfway through to ensure even heating.

• For a quick stovetop method, heat a non-stick skillet over medium heat. Add the slaw and stir frequently for about 3-5 minutes until warmed through. This method can add a slight caramelization to the vegetables, enhancing their flavor.

• Mixing bowl: A large bowl used to combine the shredded cabbage and carrots.

• Whisk: A utensil used to blend the sugar, white vinegar, vegetable oil, salt, mustard seed, and celery seed into a smooth dressing.

• Measuring cups: Tools used to measure out the sugar, white vinegar, and vegetable oil accurately.

• Measuring spoons: Tools used to measure the salt, mustard seed, and celery seed precisely.

• Knife: A sharp tool used to shred the cabbage.

• Grater: A tool used to shred the carrots.

• Cutting board: A surface used to safely cut and shred the cabbage.

• Spatula: A utensil used to toss the cabbage and carrots with the dressing evenly.

• Plastic wrap: Used to cover the bowl before refrigerating the slaw.

• Refrigerator: An appliance used to chill the slaw for at least 2 hours to allow the flavors to meld.

Use pre-shredded vegetables: Save time by using pre-shredded cabbage and carrots available at most grocery stores.

Mix dressing in a jar: Combine sugar, white vinegar, vegetable oil, salt, mustard seed, and celery seed in a jar and shake well. This is quicker and less messy than whisking in a bowl.

Make ahead: Prepare the slaw the night before. The flavors will meld better, and you’ll have one less task on the day of serving.

Use a food processor: Shred the cabbage and carrots quickly using a food processor instead of doing it by hand.