No mayonnaise coleslaw recipe that the Amish makes in Pennsylvania Dutch Country. Also tastes just like Primanti Brother slaw.
This Amish Coleslaw recipe is a delicious coleslaw recipe for anyone that wants to enjoy coleslaw without mayonnaise. Coleslaw is a popular dish, but have you tried the Amish version?
This Amish recipe contains zero mayonnaise and is typically made in Pennsylvania Dutch Country. It tastes just like the Primanti Brothers slaw. This is a favorite coleslaw recipe of mine! With just the right combination of flavors, this easy coleslaw recipe is delicious and very easy to make.
Why You’ll Love Amish Coleslaw
Amish Coleslaw is a great, healthy side dish you can serve with a variety of main dishes. It’s flavorful, fresh, and crunchy. If you’re a fan of coleslaw, you will love this simple recipe. If you grow your own cabbage, Amish coleslaw is a great way to put it to use and enjoy a tasty salad with fresh garden veggies.
This refreshing coleslaw recipe is a great way to squeeze in some extra veggies at dinner time or enjoy as a tasty summertime snack! This is the best coleslaw to enjoy during summer barbecues or family cookouts.
What is Amish Coleslaw?
Amish slaw is lighter and tangier than traditional mayo-based coleslaw. It’s made with vinegar and mustard instead of mayo, giving it a stronger tang and bite. Amish coleslaw is a tangy easy-to-make side dish that can be enjoyed with a selection of dishes.
Where does Coleslaw come from?
The name coleslaw comes from the Dutch word koolsla, meaning ‘cabbage salad.’ The first slaw recipe was found in the 1770 cookbook The Sensible Cook: Dutch Foodways in the Old and New World. Today, coleslaw is enjoyed around the world and is prepared in a variety of ways.
Some recipes include red cabbage, shredded carrot, and even grated cheese. But regardless of subtle changes, coleslaw traditionally consists of raw cabbage. Cabbage is the only entirely consistent ingredient in coleslaw. Recipes swap out types of cabbage, add in other veggies, and even swap out the sauce and coleslaw dressing. Some coleslaws are made with mayo, while some, like this Amish Coleslaw recipe, are made with vinegar and mustard.
How to Make Amish Coleslaw
- Head of cabbage
- Red onion, finely chopped (you can swap with sweet onions if needed)
- White sugar
- Classic vinegar
- Vegetable oil (olive oil will work too)
- Celery seed
Once you have all your ingredients on hand you’re ready to start cooking!
In a large salad bowl, combine cabbage, onion, and cup sugar.
In a small saucepan over medium-high heat, add vinegar, vegetable oil, salt, celery seed, and mustard. Bring to a boil and then simmer for 2 minutes. Remove from the burner and let it cool down.
Once cooled down, pour vinegar mixture on top of fresh shredded cabbage in a bowl and toss to completely coat.
Cover with plastic wrap and refrigerate overnight for maximum flavor.
Tip: You need to refrigerate this overnight to get the full taste! Try to plan ahead. Your tastebuds will thank you!
Can I use bagged cabbage?
Sure, to speed things up, you can use 2 (16-ounce bags) of shredded cabbage or even bags of tri-blend slaw. To make the best slaw, I recommend using a fresh head of cabbage, but bagged will work well too.
Where can I get celery seed?
You can find celery seed at your local grocery store among the spices. They are typically organized alphabetically, so it should be easy to find if they have it on hand. Celery seed is a spice made from the seeds of wild celery. It has a much stronger flavor than the celery you would buy from the grocery store, making it perfect for this Amish Coleslaw recipe.
For a deeper flavor, add ½ cup vinegar and ½ cup apple cider vinegar instead of all regular vinegar.
For a crunch, add ¼ of a cup of toasted sesame seeds into the salad before serving.
What food goes with coleslaw?
Slaw goes well with many of our favorite summer foods like hamburgers, hot dogs, fish and chips, lobster, etc. It all depends on your tastebuds and what you like to pair them with. Experiment with a few different combinations and see how you like to enjoy this crispy cabbage salad.
How to Store Amish Coleslaw
You can continue to store coleslaw in a small bowl with plastic wrap. Or keep it fresh for longer, store it in an airtight container or Tupperware bowl in your fridge for 3-4 days. You can enjoy it the next day for the best flavor. The longer the slaw sits, the more time the flavors have to develop. If you have any excess dressing, you can store it in an airtight container in the fridge for a few days as well.
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- 1 medium head cabbage core removed, shredded
- 1 small red onion finely chopped
- 3/4 cup white sugar
- 1 cup vinegar
- ½ cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon mustard
- In a large salad bowl mix together cabbage, onion and sugar.
- In a small saucepan over medium high heat add vinegar, vegetable oil, salt, celery seed and mustard. Bring to a boil and then simmer for 2 minutes. Remove from burner and allow to cool down.
- Once cooled down, pour vinegar mixture on top of cabbage in bowl and toss to completely coat.
- Cover with plastic wrap and refrigerate overnight for maximum flavor.