Amish Slaw Recipe

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

Carrots: Adds a touch of sweetness and vibrant color to the slaw.

Mayonnaise: Creates the creamy base for the dressing.

Apple cider vinegar: Adds a tangy flavor that balances the sweetness.

Sugar: Sweetens the dressing and balances the acidity.

Salt: Enhances the overall flavor of the slaw.

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

For a more vibrant and crunchy slaw, consider salting the cabbage before mixing it with the other ingredients. Sprinkle a generous amount of salt over the shredded cabbage and let it sit in a colander for about 30 minutes. This process will draw out excess moisture, resulting in a crisper texture. Afterward, rinse the cabbage thoroughly to remove the excess salt and pat it dry with paper towels before combining it with the carrots and dressing.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts offer a similar crunch and can absorb the dressing well, providing a slightly different but still delicious flavor.

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

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative with added protein.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor to the slaw.

• sugar - Substitute with honey: Honey adds sweetness with a touch of floral notes and can blend well with the other ingredients.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile that can add a unique twist to the slaw.

• To store your Amish slaw, transfer it to an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.
• Place the container in the refrigerator. The slaw will stay fresh for up to 3-5 days. Make sure to give it a good stir before serving to redistribute the dressing.
• If you need to freeze the slaw, it's best to do so before adding the dressing. Place the shredded cabbage and carrots in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date and contents. The vegetables can be frozen for up to 2 months.
• When you're ready to use the frozen slaw, let it thaw in the refrigerator overnight. Once thawed, drain any excess water and then mix with the dressing as per the original recipe.
• Avoid freezing the mayonnaise-based dressing, as it can separate and become watery upon thawing. Instead, prepare the dressing fresh when you plan to serve the slaw.
• For a quick refresh, you can add a splash of apple cider vinegar or a pinch of sugar to the thawed slaw to revive its flavors.

• If you must reheat Amish slaw, do so gently to maintain its texture and flavor.
• Use a skillet over low heat, stirring frequently to avoid wilting the cabbage and carrots.
• Alternatively, place the slaw in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on low power in 30-second intervals, stirring in between.
• For a more unconventional method, consider steaming the slaw briefly in a steamer basket over simmering water, just until it’s warmed through.
• Remember, the goal is to warm it slightly without cooking the vegetables, preserving the crunch and freshness of the slaw.

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

• Medium mixing bowl: Use this to whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

• Whisk: Essential for blending the dressing ingredients until smooth.

• Chef's knife: Handy for shredding the cabbage and carrots if not pre-shredded.

• Cutting board: Provides a stable surface for shredding the cabbage and carrots.

• Measuring cups: Necessary for accurately measuring the mayonnaise, apple cider vinegar, and sugar.

• Measuring spoons: Useful for measuring the salt and black pepper.

• Spatula: Ideal for tossing the cabbage and carrots with the dressing to ensure even coating.

• Plastic wrap or lid: Needed to cover the bowl while refrigerating the slaw to allow the flavors to meld.

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

Use a food processor: Quickly shred your cabbage and carrots using a food processor instead of doing it by hand.

Make the dressing ahead: Prepare the dressing in advance and store it in the fridge, so you can just mix it in when needed.

Batch preparation: Double the recipe and store extra slaw in the fridge for quick meals throughout the week.