Amish Slaw Recipe

Cabbage: The main ingredient, providing a crunchy texture and mild flavor.

Carrots: Adds sweetness and color to the slaw.

Sugar: Balances the tanginess of the vinegar and adds a touch of sweetness.

Vinegar: Provides acidity and tang to the dressing.

Mayonnaise: Adds creaminess and richness to the slaw.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the slaw.

To achieve a finer texture and more even coating of the dressing, consider using a mandoline slicer for the cabbage and carrots. This ensures uniformity in size, which helps the dressing adhere better and enhances the overall mouthfeel of the slaw.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts offer a similar crunch and slightly different flavor profile that complements the dish well.

• shredded cabbage - Substitute with kale: Kale provides a hearty texture and a slightly bitter taste that can add depth to the slaw.

• shredded carrots - Substitute with shredded zucchini: Zucchini has a similar texture and moisture content, making it a good alternative.

• shredded carrots - Substitute with shredded jicama: Jicama offers a crisp texture and a mild sweetness that works well in slaw.

• sugar - Substitute with honey: Honey provides natural sweetness and a slightly different flavor that can enhance the dish.

• sugar - Substitute with maple syrup: Maple syrup adds a unique sweetness and a hint of maple flavor.

• vinegar - Substitute with lemon juice: Lemon juice offers acidity and brightness, similar to vinegar.

• vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a milder taste and adds a subtle fruitiness.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides creaminess and a tangy flavor, with added protein.

• mayonnaise - Substitute with sour cream: Sour cream offers a similar creamy texture and tangy taste.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different taste.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, enhancing the overall flavor.

• To store your Amish slaw, transfer it to an airtight container. This will help maintain its crispness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The slaw should stay fresh for up to 3-5 days. Make sure to give it a good stir before serving to redistribute the dressing.
• If you want to freeze the slaw, note that the texture may change slightly. The cabbage and carrots can become softer after thawing, but the flavor will remain delightful.
• To freeze, transfer the slaw to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness. The slaw can be frozen for up to 2 months.
• When you're ready to enjoy the frozen slaw, transfer it to the refrigerator to thaw overnight. This slow thawing process helps retain the best texture.
• After thawing, give the slaw a good stir. You might need to add a bit more mayonnaise or vinegar to refresh the flavors, as freezing can sometimes dull the taste.
• For the best experience, serve the slaw chilled. It pairs wonderfully with grilled meats, sandwiches, or as a refreshing side to any meal.

• First and foremost, it's important to note that Amish slaw is best enjoyed cold. However, if you prefer it slightly warmed, follow these steps.
• Place the slaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to allow steam to escape.
• Microwave on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature. Be cautious not to overheat, as this can cause the mayonnaise to separate.
• Alternatively, you can gently warm the slaw on the stovetop. Use a non-stick skillet over low heat, stirring frequently to ensure even heating. This method helps maintain the texture of the cabbage and carrots.
• If you prefer a more traditional approach, consider placing the slaw in an oven-safe dish. Cover it with aluminum foil and warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes. This method is gentle and helps retain the crunchiness of the vegetables.
• For an added twist, you can toss the slaw in a hot skillet with a splash of olive oil or butter. This will give it a slightly sautéed flavor while warming it up.

• Large mixing bowl: To combine the shredded cabbage and carrots.

• Separate bowl: For whisking together the sugar, vinegar, mayonnaise, salt, and black pepper.

• Whisk: To mix the dressing ingredients until smooth.

• Shredder or grater: To shred the cabbage and carrots.

• Measuring cups: To measure out the sugar, vinegar, and mayonnaise accurately.

• Measuring spoons: To measure the salt and black pepper.

• Refrigerator: To chill the slaw for at least 1 hour before serving.

• Serving spoon: To toss the slaw and serve it.

Pre-shredded vegetables: Use pre-shredded cabbage and carrots from the store to save time on preparation.

Quick dressing mix: Combine the sugar, vinegar, mayonnaise, salt, and pepper in a jar and shake vigorously for a quick and easy dressing.

Batch preparation: Make a larger batch of Amish slaw and store it in the fridge for up to a week for quick side dishes.

Food processor: Use a food processor to shred the cabbage and carrots quickly and uniformly.