Amish Slaw Recipe

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

Carrots: Adds color and a slight sweetness to the slaw.

Mayonnaise: The creamy base for the dressing, giving the slaw its rich texture.

Apple cider vinegar: Adds tanginess and balances the sweetness of the dressing.

Sugar: Provides a touch of sweetness to complement the tangy vinegar.

Salt: Enhances the overall flavor of the slaw.

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

When preparing the cabbage for this Amish slaw, consider using a mandoline slicer to achieve uniformly thin shreds. This ensures even coating with the dressing and a more appealing texture. Additionally, after shredding the cabbage, lightly salt it and let it sit for about 10 minutes before rinsing and drying. This step helps to draw out excess moisture, resulting in a crisper slaw.

• 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 crunchy texture and a mildly sweet flavor, similar to carrots.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor while being lower in fat.

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

• sugar - Substitute with honey: Honey adds sweetness and a hint of floral flavor, making it a natural alternative to sugar.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• 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. Make sure to give it a good stir before serving to redistribute the dressing.
• If you plan 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 or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. Frozen cabbage and carrots can be stored for up to 2 months.
• When ready to use, thaw the vegetables in the refrigerator overnight. Once thawed, drain any excess moisture and then mix with the dressing as per the original recipe.
• If you have already mixed the slaw with the dressing and need to freeze it, be aware that the texture may change slightly upon thawing. The mayonnaise dressing can become watery, so it's best to freeze the vegetables separately if possible.
• For a quick refresh, add a bit more mayonnaise or a splash of apple cider vinegar to the thawed slaw to revive its flavor and texture.

• First and foremost, it's important to note that Amish slaw is best enjoyed cold. However, if you must reheat it, consider these methods:
• Use a microwave: Place the 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 30-second intervals, stirring in between, until it reaches your desired temperature.
• Stovetop method: Heat a non-stick skillet over medium-low heat. Add the slaw and stir frequently to ensure even heating. This method helps maintain some of the crunchiness of the cabbage and carrots.
• Oven method: Preheat your oven to 300°F (150°C). Spread the slaw evenly on a baking sheet. Cover it with aluminum foil to prevent drying out. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't overcook.
• Double boiler method: Place the slaw in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until the slaw is warmed through. This gentle method helps retain the texture and flavor of the slaw.
• Avoid reheating in a slow cooker or crockpot, as prolonged heat can make the cabbage and carrots too soft and mushy.

• Mixing bowl: A large container used to combine and mix the ingredients together.

• Whisk: A utensil used to blend the dressing ingredients smoothly.

• Knife: A sharp tool used to shred the cabbage and carrots if not pre-shredded.

• Cutting board: A flat surface used to safely cut and shred the vegetables.

• Measuring cups: Tools used to measure out the mayonnaise, apple cider vinegar, and sugar accurately.

• Measuring spoons: Tools used to measure the salt and black pepper precisely.

• Refrigerator: An appliance used to chill the slaw and allow the flavors to meld.

• Plastic wrap: Used to cover the mixing bowl while the slaw is refrigerating.

Use pre-shredded vegetables: Save time by using pre-shredded cabbage and carrots available at most grocery stores.

Make the dressing ahead: Prepare the dressing in advance and store it in the fridge to quickly toss with the vegetables later.

Use a food processor: Shred the cabbage and carrots using a food processor to speed up the prep work.

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

Quick chill: Place the slaw in the freezer for 15 minutes to speed up the chilling process before serving.