Amish Slaw Recipe

Cabbage: The main ingredient, providing a crunchy base for the slaw.

Carrots: Adds sweetness and color to the slaw.

Sugar: Balances the acidity of the vinegar and adds sweetness.

White vinegar: Provides the tangy flavor essential for the dressing.

Vegetable oil: Helps to blend the dressing and coat the vegetables.

Salt: Enhances the overall flavor of the slaw.

Mustard seed: Adds a subtle, tangy flavor to the dressing.

Celery seed: Provides a unique, slightly bitter flavor that complements the other ingredients.

When shredding the cabbage and carrots, aim for uniform, thin slices to ensure even coating and marination. Using a mandoline slicer can help achieve consistent results. Additionally, allowing the slaw to marinate overnight in the refrigerator will enhance the flavors, making the dish even more delicious.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts have a similar texture and can provide a slightly different but still delicious flavor.

• shredded carrots - Substitute with shredded jicama: Jicama adds a similar crunch and a slightly sweet flavor that complements the slaw.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a bit of depth to the flavor profile.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a milder taste and adds a subtle fruity note to the slaw.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a richer flavor to the dressing.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is often considered a healthier alternative.

• mustard seed - Substitute with ground mustard: Ground mustard can provide a similar flavor profile and is easier to mix into the dressing.

• celery seed - Substitute with caraway seed: Caraway seeds offer a slightly different but complementary flavor that can add an interesting twist to the slaw.

• 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 will stay fresh for up to 5 days, allowing the flavors to meld beautifully over time.
• If you wish to freeze the slaw, first ensure it has cooled completely. This prevents any condensation from forming inside the container, which can affect the texture.
• Portion the slaw into freezer-safe bags or containers. Make sure to leave some space at the top, as the liquid may expand when frozen.
• Label the containers with the date. This helps you keep track of how long the slaw has been stored.
• When ready to use, thaw the slaw in the refrigerator overnight. This gradual thawing process helps maintain its texture and flavor.
• Before serving, give the slaw a good toss to redistribute the dressing and ensure every bite is as flavorful as the first.

• For a quick and easy method, use the microwave. Place the Amish slaw in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more traditional approach, reheat the slaw on the stovetop. Place it in a saucepan over medium heat. Stir occasionally until it reaches your desired temperature. This method helps maintain the crunchiness of the cabbage and carrots.

• For a gentle reheating method that preserves the texture, use a double boiler. Place the slaw in the top part of the double boiler and heat over simmering water. Stir occasionally until warmed through.

• If you have a steamer, you can use it to reheat the Amish slaw. Place the slaw in a heatproof dish and set it in the steamer basket. Steam for about 5 minutes or until heated to your liking.

• For a unique twist, try reheating the slaw in the oven. Preheat your oven to 350°F (175°C). Spread the slaw evenly on a baking sheet and cover with aluminum foil. Bake for about 10 minutes, stirring halfway through, until it’s warmed through.

• If you’re in a rush, you can use a hot water bath. Place the slaw in a sealed plastic bag and submerge it in hot (not boiling) water for a few minutes. This method is quick and helps retain the flavors and textures.

• Large bowl: Use this to combine the shredded cabbage and carrots.

• Saucepan: This is needed to heat and combine the sugar, vinegar, oil, salt, mustard seed, and celery seed.

• Shredder or grater: Essential for shredding the cabbage and carrots.

• Measuring cups: Use these to measure out the sugar, vinegar, and oil accurately.

• Measuring spoons: These will help you measure the salt, mustard seed, and celery seed precisely.

• Stirring spoon: Necessary for stirring the hot mixture in the saucepan.

• Tongs or salad tossers: Useful for tossing the hot mixture with the cabbage and carrots to ensure even coating.

• Plastic wrap or lid: To cover the bowl and refrigerate the slaw.

• Refrigerator: Needed to chill the slaw for at least 2 hours before serving.

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

Use a food processor: If you prefer fresh, use a food processor to quickly shred the cabbage and carrots.

Make the dressing ahead: Prepare the dressing in advance and store it in the refrigerator. This way, you can quickly combine it with the vegetables when needed.

Batch cooking: Double the recipe and store the extra slaw in the refrigerator for a quick side dish throughout the week.