"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." — CHRISTINA J
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1 medium head
cabbage, cored and shredded
onion, finely chopped
I have made this twice now. First time exactly, second time made some minor changes. Great either way, but I think I nailed it the second time.
-use red onion for color
-reduce sugar to 3/4 cup
-1/2 cup white vinegar, 1/2 cup apple cider vinegar
-add very thinly slices of 1 yellow or orange bell pepper for more added color/flavor
-add 1-2 tablespoons lightly toasted sesame seeds for added crunch
This is just not "THE" cold slaw recipe I'm looking for. Not bad, but not great either. I should have cut the sugar by 1/2, we might have liked it better.
This recipe is a true Amish recipe and is supposed to have lots of liquid, it enables you to keep the salad for 2 weeks, and contrary to the above reviews it does not need to be reduced, you serve it with a slotted spoon.
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!!!
I've made this a few times and absolutely love the flavor. I use a bag of pre-shredded cabbage/carrot mix and reduce the sugar and oil to 1/2 cup, the vinegar (red wine) to 2/3 cup. Definitely gets better with 'age'. At least a day or two is needed to bring out the best flavor. But I love red wine vinegar.
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've been looking for a good sweet/sour coleslaw recipe for a while and this one is it-- very yummy! I used half brown sugar because we ran out of white. I had 28 oz. of pre-shredded cabbage mix and there was way too much dressing and had to drain it off-- next time I'll add another 16 oz. bag. I think the oil could also be cut back a little-- maybe 1/3-1/2 cup? Finally, I used a genrous teaspoon of celery salt in place of the celery seed and salt. Rave reviews!
Another excellent cole slaw recipe from allrecipes.com! I don't understand why it is necessary to cook the dressing portion of this recipe--and after boiling, that portion of the recipe takes a long time to cool down. Still, I followed the recipe exactly as written and it was great. I did end up with more liquid than was necessary. I added extra cabbage, but don't recommend that approach. Adding more cabbage diluted and dispersed the wonderful flavor of the dressing. Just leave it alone and use a slotted spoon to drain it as you go with each spoonful you take.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 315
** Calories from Fat: 186
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