Amish Coleslaw Recipe -
Amish Coleslaw Recipe
  • READY IN 8+ hrs

Amish Coleslaw

Recipe by  

"A lovely coleslaw recipe for those who prefer slaw without mayonnaise."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 mins

    8 hrs 18 mins


  1. In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA® Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA® Granulated Sweetener, 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.
Kitchen-Friendly View


  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 cup slaw

Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2008

Very simple, yet delicious. I used 1/2 t. dry mustard in lieu of prepared mustard and it worked as well.

Most Helpful Critical Review
Sep 03, 2012

My mother is of Amish descent & made a similar slaw. But, she used water in place of the oil. It was much better that way. The oily taste just isn't right.


9 Ratings

Nov 09, 2010

Nice flavor, but a bit too oily for me. Served it at a family gathering & people didn't really take any.

Jun 04, 2012

Great with a couple of tweaks. Reduce oil to 1/3 cup and pour the HOT dressing over the vegis and then chill for a crisper result. Very good and the Splenda worked great with this! Thanks for sharing!

Mar 11, 2010

It was a very good recipe. The only change I made was that I used half the amount of splenda.

Sep 06, 2012

\The receipe is solid, but waaay too sweet for me. Also, the oil is a bit much. All that said, the taste (when adjusted) is great. Thank you.

Sep 03, 2012

Don't know any Amish the uses Artificial sugar :0 but all try it!

Sep 11, 2011

I made a half batch. I used Xylitol granules (natural sweetener)- only half a teaspoon- instead of the Splenda and the dry mustard... and only 1/4 cup of Extra Virgin Cold-pressed olive oil and still found the slaw too oily. But otherwise this was a VERY nice slaw. I also used apple cider vinegar with the mother and added a little bit of chopped mint- about half a teaspoon. I think it would be great with wine vinegar, teriyaki sauce and a broccoli slaw mix, too, with some sliced almonds chicken and sesame seeds for texture and proteins.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Angie's Dad's Best Cabbage Coleslaw

This irresistible coleslaw is more tart and tangy than creamy.

Restaurant-Style Coleslaw I

A creamy, sweet-tart salad that tastes like a popular chicken restaurant’s slaw.

Ramen Coleslaw

A crunchy coleslaw with ramen and cabbage in a tangy vinegar dressing.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States