Amish Slaw

Amish Slaw

271
CHRISTINA J 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

8 h 18 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

Reviews

271
  1. 339 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 cu...

Most helpful critical review

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.

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 cu...

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 ser...

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 mi...

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...

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 i...

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 refriger...

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 m...

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...

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 p...