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 acidity of the vinegar and adds sweetness.

White vinegar: Provides the tangy flavor that contrasts with the sweetness.

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

Salt: Enhances the overall flavor of the slaw.

Celery seed: Adds a unique, slightly peppery flavor to the dressing.

When shredding the cabbage, use a mandoline slicer for uniform pieces, which ensures even coating of the dressing. For the carrots, a box grater works well, but you can also use a food processor with a shredding attachment to save time.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts offer a similar crunch and slightly different flavor profile that works well in slaw.

• shredded carrots - Substitute with shredded jicama: Jicama provides a similar texture and a mild, slightly sweet flavor that complements the slaw.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of depth to the flavor, though it may slightly alter the texture.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity with a hint of apple flavor that enhances the slaw.

• vegetable oil - Substitute with olive oil: Olive oil provides a healthier fat option and a richer flavor, though it may slightly change the taste of the slaw.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral taste.

• celery seed - Substitute with caraway seed: Caraway seeds provide a similar texture and a unique flavor that complements the slaw.

• To store your Amish slaw, transfer it to an airtight container. This will keep the cabbage and carrots crisp and fresh.
• Place the container in the refrigerator. The slaw will stay fresh for up to 5 days, allowing the flavors to meld even more over time.
• If you wish to freeze the slaw, it's best to do so before adding the dressing. Shredded cabbage and carrots can be frozen in a freezer-safe bag or container for up to 3 months.
• When ready to use, thaw the vegetables in the refrigerator overnight. Once thawed, prepare the dressing fresh and mix it with the slaw.
• For optimal texture, avoid freezing the dressed slaw as the vinegar and oil mixture can cause the cabbage to become soggy upon thawing.
• If you have leftovers that you want to freeze, drain any excess dressing before placing the slaw in a freezer-safe container. This will help maintain a better texture when thawed.
• Label your containers with the date to keep track of freshness and ensure you enjoy your Amish slaw at its best.

• For a quick and easy method, place the Amish slaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming. Be cautious not to overheat, as the cabbage can become too soft.

• If you prefer a more traditional approach, transfer the slaw to a saucepan. Warm it over low heat, stirring occasionally until it reaches your desired temperature. This method helps maintain the crunchiness of the cabbage and carrots.

• For those who enjoy a bit of a twist, try reheating the Amish slaw in a skillet. Add a small amount of vegetable oil to the pan and heat over medium heat. Add the slaw and sauté for 2-3 minutes, stirring frequently. This method can add a slight caramelization to the sugar in the dressing, enhancing the flavor.

• If you have a steamer, place the slaw in a heatproof bowl and set it in the steamer basket. Steam for 3-5 minutes, checking occasionally to ensure it doesn't become too soft. This gentle method helps retain the crispness of the vegetables.

• For a cold option, simply let the Amish slaw come to room temperature by leaving it out for about 30 minutes before serving. This allows the flavors to meld further without altering the texture.

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

• Separate bowl: To whisk together the sugar, white vinegar, vegetable oil, salt, and celery seed.

• Whisk: To mix the dressing ingredients until the sugar is dissolved.

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

• Measuring cups: To measure out the sugar, white vinegar, and vegetable oil.

• Measuring spoons: To measure the salt and celery seed.

• Spatula or tongs: To toss the cabbage mixture with the dressing.

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

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

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

Use a food processor: If you prefer fresh vegetables, 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 toss it with the vegetables when needed.

Batch preparation: Double the recipe and store the extra slaw in the refrigerator for up to a week. This saves time for future meals.