Amish Slaw Recipe

Cabbage: A medium head of cabbage, shredded, forms the base of the slaw, providing a crunchy texture.

Onion: Finely chopped onion adds a sharp, savory flavor to the mix.

Sugar: Adds sweetness to balance the tanginess of the vinegar.

White vinegar: The main component of the dressing, giving the slaw its tangy flavor.

Salt: Enhances the overall flavor of the slaw.

Celery seed: Adds a subtle, earthy flavor and a bit of texture.

Mustard seed: Contributes a mild, tangy flavor that complements the vinegar.

When shredding the cabbage, aim for thin, uniform slices to ensure even absorption of the vinegar mixture. Using a mandoline slicer can help achieve consistent results.

• cabbage - Substitute with kale: Kale provides a similar crunch and can be shredded finely to mimic the texture of cabbage.

• onion - Substitute with shallots: Shallots have a milder flavor and can be finely chopped to provide a similar taste and texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and can dissolve well in the vinegar mixture.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly sweeter and fruitier flavor, which can complement the slaw well.

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

• celery seed - Substitute with caraway seed: Caraway seeds offer a similar earthy flavor and can be used in the same quantity.

• mustard seed - Substitute with ground mustard: Ground mustard can provide a similar tangy flavor and can be used in a slightly smaller quantity.

• To store your Amish slaw, transfer it to an airtight container. This will help maintain its crispness and flavor.
• Place the container in the refrigerator. The slaw will keep well for up to 5 days, making it a perfect make-ahead dish for busy weeks.
• If you want to freeze the slaw, it's best to do so before adding the vinegar mixture. Shred the cabbage and chop the onion, then place them in a freezer-safe bag or container.
• Label the container with the date and contents. This will help you keep track of its freshness.
• When you're ready to use the frozen cabbage and onion, thaw them in the refrigerator overnight.
• Once thawed, prepare the vinegar mixture as per the recipe instructions. Pour the hot mixture over the thawed cabbage and onion, then toss to coat.
• For best results, allow the slaw to marinate in the refrigerator for at least 4 hours or overnight before serving. This will ensure the flavors meld together beautifully.
• Avoid freezing the slaw after it has been dressed with the vinegar mixture, as the texture of the cabbage may become mushy upon thawing.

• If you prefer a warm version of the Amish slaw, you can gently warm it in a skillet over low heat. Stir occasionally to ensure even heating, but be careful not to overcook the cabbage as it can become mushy.

• Another method is to use a microwave. Place the slaw in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 1-2 minutes, stirring halfway through. This helps to evenly distribute the heat.

• For a slightly different twist, you can reheat the slaw in the oven. Preheat your oven to 300°F (150°C). Spread the slaw evenly on a baking sheet and cover it with aluminum foil. Heat for about 10-15 minutes, stirring halfway through to ensure even warming.

• If you have a steamer, you can use it to gently reheat the slaw. Place the slaw in a heatproof dish and set it in the steamer basket. Steam for about 5-7 minutes, or until warmed through. This method helps retain the crunchiness of the cabbage.

• For a quick and easy method, you can use a double boiler. Place the slaw in the top part of the double boiler and heat over simmering water. Stir occasionally until the slaw is warmed through. This gentle heating method helps maintain the texture and flavor of the slaw.

• Large bowl: To combine the shredded cabbage, finely chopped onion, and sugar.

• Saucepan: To heat and combine the vinegar, salt, celery seed, and mustard seed.

• Shredder: To shred the medium head of cabbage.

• Knife: To finely chop the medium onion.

• Cutting board: To provide a surface for chopping the onion.

• Measuring cup: To measure out the sugar and vinegar.

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

• Stirring spoon: To mix the cabbage, onion, and sugar, and to stir the vinegar mixture in the saucepan.

• Lid or plastic wrap: To cover the bowl before refrigerating.

• Refrigerator: To chill the slaw for at least 4 hours or overnight.

Pre-shred the cabbage: Buy pre-shredded cabbage from the store to save time on chopping.

Use a food processor: Quickly chop the onion using a food processor instead of doing it by hand.

Make the dressing ahead: Prepare the vinegar mixture in advance and store it in the fridge until needed.

Quick chill: Place the slaw in the freezer for 30 minutes to speed up the chilling process.