How to Make Amish Coleslaw


Amish cooking is as rustic as the region from which it comes, known for modest presentations of hearty preparations. Amish coleslaw deviates from Southern renditions in that it undergoes heating to aromatize the dressing and soften the cabbage, a technique common to the cookery of the Pennsylvania Dutch that results in a complex flavor and a picklelike crunch.

_(Amish coleslaw recipe from

(Amish hot slaw recipe from "Pennsylvania Dutch Cooking," author unknown.)

Amish Coleslaw

Start to finish: 12 hoursServings: 8


  • 1 medium head white cabbage, shredded
  • 2 medium white onions, finely diced
  • 1 green bell pepper, finely diced
  • 1 cup plus 1 teaspoon sugar
  • 1 cup white vinegar
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon yellow mustard
  • 1 teaspoon celery seeds
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper, to taste


Mix the cabbage, onions and pepper in a mixing bowl and set aside.

Add the vinegar, oil, water, mustard, celery seeds, kosher salt and 1 teaspoon of sugar to a heavy-bottomed saucepan. Simmer the dressing for 3 minutes, stirring frequently.

Pour the dressing over the slaw. Mix the slaw and dressing using tongs and set aside to cool. Cover the bowl with plastic wrap when it reaches room temperature.

Chill the slaw for 12 hours or overnight in the refrigerator. Stir again before serving and adjust the seasoning as needed with kosher salt and freshly ground black pepper.

Amish Hot Slaw

Start to finish: 30 minutesServings: 8


  • 1/2 teaspoon yellow mustard
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 large pasteurized egg, beaten
  • 1 1/2 tablespoons unsalted butter
  • 4 tablespoons white vinegar
  • 1 cup whole milk, room-temperature
  • 1 medium head white cabbage, shredded


Add water to a saucepan until it is three-fourths full. Heat the water until it simmers and set a mixing bowl on the saucepan.

Add the mustard, salt, sugar, flour, pepper, paprika, egg, vinegar and butter to the mixing bowl. Whisk the ingredients until incorporated.

Pour the milk in the mixing bowl, whisking vigorously. Cook the dressing until it coats the back of a spoon, about 15 minutes. Whisk the sauce occasionally as it cooks.

Bring the heat on the stove down to low. Bring a pot of salted water to a boil.

Blanch the cabbage in the salted water for 1 minute. Drain the cabbage in a colander and transfer it to the mixing bowl while hot.

Stir the slaw with tongs and adjust the seasoning to taste with kosher salt and freshly ground black pepper.

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