Amish Slaw Recipe

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

Carrots: Adds sweetness and color to the slaw.

Sugar: Balances the tanginess of the vinegar and enhances the overall flavor.

Apple cider vinegar: Adds a tangy kick and helps to tenderize the vegetables.

Vegetable oil: Helps to emulsify the dressing and coat the vegetables evenly.

Salt: Enhances the flavors of the other ingredients.

Celery seed: Adds a unique, slightly peppery flavor to the slaw.

When shredding the cabbage and carrots, aim for uniform pieces to ensure even coating and consistent texture. Use a mandoline slicer or a food processor with a shredding attachment for best results. This not only saves time but also enhances the presentation of the 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.

• sugar - Substitute with honey: Honey provides natural sweetness and adds a depth of flavor.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve a comparable tangy taste.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a rich flavor to the slaw.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.

• celery seed - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used to provide a unique twist to the slaw.

• 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 stay fresh for up to 3-5 days.
• If you notice any excess liquid pooling at the bottom, simply drain it off before serving to keep the cabbage and carrots crunchy.
• For freezing, first ensure the slaw is well-coated in the dressing. This helps preserve the texture and flavor.
• Divide the slaw into portion-sized freezer bags or containers. Squeeze out as much air as possible before sealing.
• Label each bag or container with the date. This will help you keep track of how long it's been stored.
• Place the bags or containers flat in the freezer. This not only saves space but also allows the slaw to freeze evenly.
• When ready to use, thaw the slaw in the refrigerator overnight. Give it a good toss before serving to redistribute the dressing.
• Note that freezing may slightly alter the texture of the cabbage and carrots, making them softer. However, the flavor will remain delightful.

• 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 corner open to allow steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, transfer the slaw to a non-stick skillet. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the crunchiness of the cabbage and carrots.

• For a more traditional approach, you can use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the slaw in the top pot and cover. Stir occasionally until heated through. This gentle method helps preserve the flavors and textures.

• If you have an air fryer, preheat it to 300°F (150°C). Place the slaw in an air fryer-safe dish and heat for 3-5 minutes, shaking the basket halfway through. This method can give a slight crisp to the vegetables.

• For those who enjoy a bit of a smoky flavor, you can reheat the slaw on a grill. Place it in a grill-safe pan and cover with aluminum foil. Heat over medium heat for about 5-7 minutes, stirring occasionally. This method adds a unique twist to the Amish slaw.

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

• Separate bowl: This is needed to whisk together the sugar, apple cider vinegar, vegetable oil, salt, and celery seed for the dressing.

• Whisk: Essential for combining the dressing ingredients until they are well mixed.

• Shredder or grater: Necessary for shredding the cabbage and carrots to the right consistency.

• Measuring cups: Use these to accurately measure out the sugar, apple cider vinegar, and vegetable oil.

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

• Refrigerator: Important for chilling the slaw for at least an hour to allow the flavors to meld.

• Cover or plastic wrap: Use this to cover the mixing bowl while the slaw is refrigerating.

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

Use a food processor: If you prefer fresh, use a food processor to quickly shred the cabbage and carrots.

Make dressing ahead: Prepare the dressing in advance and store it in the fridge for up to a week.

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

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