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 emulsify the dressing and coat the vegetables.

Salt: Enhances the overall flavor of the slaw.

Celery seed: Adds a unique, slightly peppery flavor that complements the other ingredients.

When shredding the cabbage and carrots, aim for uniform, thin slices to ensure even coating and better texture in the final dish. Using a mandoline slicer can help achieve consistent results quickly.

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

• shredded carrots - Substitute with shredded jicama: Jicama offers a similar crunch and a mildly 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 has a similar acidity but adds a subtle fruity note that can enhance the overall taste.

• vegetable oil - Substitute with olive oil: Olive oil provides a healthier fat option and a richer flavor, though it may be more pronounced.

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

• celery seed - Substitute with caraway seed: Caraway seeds provide a similar aromatic quality and 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 3-5 days. The longer it sits, the more the flavors meld, but be mindful that the cabbage may start to lose its crunch after a few days.

• If you wish to freeze the slaw, it's best to do so before adding the dressing. Simply place the shredded cabbage and carrots in a freezer-safe bag, removing as much air as possible before sealing. Label the bag with the date and contents.

• When you're ready to use the frozen slaw, thaw it in the refrigerator overnight. Once thawed, prepare the dressing fresh and toss it with the slaw for optimal flavor and texture.

• For a quick refresh, you can add a splash of vinegar or a pinch of salt to the slaw after it has been stored. This can help revive the flavors and give it a little extra zing.

• Avoid freezing the slaw with the dressing already mixed in. The oil and vinegar can separate and create an unappetizing texture when thawed.

• If you find the slaw has become too watery after storing, simply drain off the excess liquid before serving. This will help maintain the desired consistency and prevent it from becoming soggy.

• Always use clean utensils when serving the slaw to avoid introducing any bacteria that could shorten its shelf life.

• If you must reheat, use a skillet: Heat a non-stick skillet over medium heat. Add the Amish slaw and stir occasionally until it's warmed through. This method helps maintain some of the crunchiness of the cabbage and carrots.
• Microwave with caution: Place the Amish slaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through. Be careful not to overheat, as this can make the vegetables soggy.
• Serve at room temperature: If you prefer not to reheat, simply let the Amish slaw sit at room temperature for about 30 minutes before serving. This allows the flavors to come alive without compromising the texture.
• Refresh with a splash: If the slaw seems a bit dry after refrigeration, add a small splash of white vinegar or a drizzle of vegetable oil before serving. Toss well to rejuvenate the flavors.

• Large mixing bowl: A spacious bowl to combine the shredded cabbage and carrots, ensuring there's enough room to mix thoroughly.

• Whisk: Essential for blending the sugar, white vinegar, vegetable oil, salt, and celery seed into a smooth dressing.

• Separate bowl: Used to prepare the dressing before combining it with the vegetables.

• Measuring cups: Necessary for accurately measuring the sugar, white vinegar, and vegetable oil.

• Measuring spoons: Used to measure the salt and celery seed precisely.

• Refrigerator: To chill the slaw for at least an hour, allowing the flavors to meld together.

• Shredder or grater: For shredding the cabbage and carrots to the desired consistency.

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

Use pre-shredded vegetables: Save time by using pre-shredded cabbage and carrots from the store.

Make dressing in advance: Prepare the dressing ahead of time and store it in the fridge.

Batch prep: Double the recipe and store extra slaw for future meals.

Quick mix: Use a large mixing bowl to toss everything together quickly.

Chill efficiently: Place the slaw in the freezer for 15 minutes to speed up chilling.