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Amish Slaw

Reviewed: Aug. 27, 2011
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 a very clean glass container with a tightly fitting glass lid, and stored in a very cold part of the fridge. Keeps for 4-6 weeks.
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