Amish Slaw Recipe

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

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

Mayonnaise: Creates the creamy base for the dressing.

Apple cider vinegar: Adds a tangy flavor that balances the sweetness.

Sugar: Provides a touch of sweetness to the dressing.

Salt: Enhances the overall flavor of the slaw.

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

When shredding the cabbage, use a mandoline slicer for uniform pieces. This ensures even coating of the dressing and a more aesthetically pleasing slaw.

• 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 mildly sweet flavor that works well in slaw.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with a tangy flavor and is a healthier alternative.

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

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor of the slaw.

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

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor that can add a unique twist to the slaw.

• To store your Amish slaw, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The slaw can be stored for up to 3-5 days, allowing you to enjoy its crisp and tangy flavors over several meals.
• If you notice any excess liquid pooling at the bottom of the container, simply give the slaw a quick toss before serving to redistribute the dressing evenly.
• For those looking to freeze the Amish slaw, be aware that freezing may alter the texture of the cabbage and carrots. However, it can still be done with some precautions.
• To freeze, place the slaw in a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its storage time. The slaw can be frozen for up to 2 months.
• When ready to use, thaw the slaw in the refrigerator overnight. Once thawed, you may need to drain any excess liquid and give it a good mix to restore its consistency.
• For best results, consider making a fresh batch of the dressing and tossing it with the thawed slaw to revive its flavors and texture.

• 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 vent. 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 until it reaches your desired temperature. This method helps maintain the crunchiness of the cabbage and carrots.

• For a slightly different twist, try 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 gently, stirring frequently until warmed through. This can add a delightful hint of caramelization to the vegetables.

• If you have an oven available, preheat it to 300°F (150°C). Spread the slaw evenly on a baking sheet and cover with aluminum foil. Bake for about 10-15 minutes, checking occasionally to ensure it doesn't dry out. This method is great for reheating larger quantities.

• For those who enjoy a bit of a tangy twist, consider adding a splash of apple cider vinegar or a squeeze of lemon juice before reheating. This can refresh the flavors and add a zesty kick to your Amish slaw.

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

• Separate bowl: This is for whisking 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: Needed to shred the cabbage and carrots to the desired consistency.

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

• Measuring cups: Use these to measure out the mayonnaise accurately.

• Measuring spoons: These will help you measure the apple cider vinegar, sugar, salt, and black pepper precisely.

• Spatula or large spoon: Useful for tossing the cabbage and carrots with the dressing to ensure even coating.

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

Use a food processor: Quickly shred cabbage and carrots using a food processor instead of doing it by hand.

Make dressing ahead: Prepare the dressing in advance and store it in the fridge, so you can just mix it in when needed.

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

Chill faster: Spread the slaw on a baking sheet to chill it faster in the fridge.