Coleslaw is one of the many wonders of summer. It's a dish that is pulled out again and again for all kinds of different needs, from a typical family dinner to an elaborate barbecue. The tangy taste of coleslaw is unmatched by many other sides out there. Plus, the crunch of the cabbage makes for a truly satisfying textural experience.
This Amish coleslaw recipe is one for the recipe book. It's super easy to make, which will be a relief for anyone who hasn't made coleslaw before. Taking on a new dish can be intimidating, especially one as beloved as coleslaw. You want to get it right! As long as you follow this recipe exactly, your coleslaw will be a hit.
You might be wondering what the difference is between Amish coleslaw and regular coleslaw. Amish coleslaw is tangier and lighter than regular coleslaw. The main difference is that Amish coleslaw omits the mayo in favor of mustard and vinegar. If you aren't a mayo fan, this recipe is for you!
For other great side dishes, check out the other recipes we have available. We have recipes for all kinds of dishes, including other classic summer sides like baked beans and potato salad. We never want you to be left wondering what to make for dinner! Many of our recipes are extremely easy to make, just like this one right here.
Amish Coleslaw
Ingredients:
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup white sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
3/4 cup vegetable oil
Directions:
In a large bowl, toss together the cabbage, onion, and 1 cup sugar.
In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard, and oil.
Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat.
Refrigerate overnight to let flavors blend.
The image featured at the top of this post is ©iStock.com/rez-art.