Amish Slaw Recipe

Cabbage: The main ingredient, providing a crunchy base for the slaw.

Carrots: Adds sweetness and color to the slaw.

Mayonnaise: Creates a creamy texture for the dressing.

Apple cider vinegar: Adds tanginess to balance the sweetness.

Sugar: Sweetens the dressing and balances the vinegar.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice to the slaw.

When shredding the cabbage and carrots, aim for thin, uniform pieces to ensure even coating with the dressing. Using a mandoline or a food processor can help achieve consistent results. Additionally, after mixing the dressing ingredients, let it sit for a few minutes to allow the sugar to dissolve completely, ensuring a smoother texture.

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

• shredded carrots - Substitute with shredded jicama: Jicama provides a similar texture and a mild sweetness that works well in slaw.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt adds creaminess with fewer calories and more protein.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, and it dissolves well in the dressing.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, which some prefer for aesthetic reasons.

• To store your Amish slaw, transfer it to an airtight container. This will keep it fresh and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The slaw will stay crisp and flavorful for up to 3-5 days.
• If you want to freeze the slaw, it's best to do so before adding the dressing. Shredded cabbage and carrots can be frozen in a resealable freezer bag for up to 2 months.
• When you're ready to use the frozen vegetables, thaw them in the refrigerator overnight. Once thawed, drain any excess water and then mix with the dressing.
• For optimal texture, avoid freezing the mayonnaise-based dressing. It can separate and become watery when thawed.
• If you must freeze the entire slaw, consider using a vacuum sealer to remove as much air as possible. This will help maintain the texture and flavor.
• Label your containers with the date to keep track of freshness.
• When serving after refrigeration, give the slaw a good stir to redistribute the dressing and ensure even coating.
• If the slaw seems a bit dry after storing, you can freshen it up with a splash of apple cider vinegar or a spoonful of mayonnaise.
• Always use clean utensils when serving to avoid introducing bacteria, which can spoil the slaw faster.

• 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 vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• If you prefer a more traditional approach, transfer the slaw to a saucepan. Warm it over low heat, stirring occasionally. This method helps maintain the texture of the cabbage and carrots while gently heating the dish.

• For a slightly different twist, consider reheating the slaw in a skillet. Add a small amount of olive oil or butter to the skillet and heat over medium-low. Add the slaw and sauté for a few minutes until warmed through, stirring frequently to avoid burning.

• If you have an oven, preheat it to 300°F (150°C). Spread the slaw evenly on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes, checking and stirring halfway through to ensure even warming.

• For those who enjoy a bit of a smoky flavor, consider reheating the slaw on a grill. Place the slaw in a grill-safe pan, cover with foil, and heat over indirect medium heat for about 5-10 minutes, stirring occasionally.

• Large mixing bowl: Use this to combine the shredded cabbage and carrots, ensuring you have enough space to mix everything thoroughly.

• Medium mixing bowl: This is where you'll whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper to create the dressing.

• Whisk: Essential for blending the dressing ingredients smoothly and evenly.

• Shredder or grater: Use this to shred the cabbage and carrots to the desired consistency.

• Measuring cups: These will help you accurately measure the mayonnaise, apple cider vinegar, and sugar.

• Measuring spoons: Necessary for measuring out the salt and black pepper precisely.

• Spatula or large spoon: Useful for tossing the cabbage and carrots with the dressing to ensure everything is well-coated.

• Refrigerator: You'll need this to chill the slaw for at least an hour, allowing the flavors to meld together.

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

Use a food processor: Quickly shred the 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 it's ready to mix when needed.

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

Pre-mix ingredients: Combine all dressing ingredients in a jar and shake well, saving whisking time.