Amish Coleslaw

Searching for the perfect, crisp, and creamy coleslaw to elevate your next barbecue or picnic? Look no further than this Amish Coleslaw! It’s a delightful departure from ordinary slaw, featuring a sweet and tangy dressing that’s light yet full of flavor, tossed with fresh cabbage for the ultimate crunchy side dish. This recipe is a guaranteed crowd-pleaser that gets even better as it chills.

Why You Will Love This Recipe

This recipe always reminds me of the bustling roadside stands in Amish country, where coolers were filled with containers of this uniquely sweet and creamy slaw. I was skeptical at first—it was so different from the vinegar-based slaw I knew. But one bite of that crisp cabbage coated in the perfectly balanced dressing made me a lifelong fan. It’s the slaw I crave with pulled pork, fried chicken, or all on its own.

Ingredients

Here is what you’ll need to make this coleslaw:

For the Slaw:

• 1 small head green cabbage, finely shredded (about 6-8 cups)
• 1 small carrot, peeled and grated
• ¼ cup finely diced sweet onion (optional)

For the Sweet and Tangy Dressing:

• ¾ cup mayonnaise
• ⅓ cup granulated sugar
• ¼ cup milk (whole or 2%)
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• ½ teaspoon celery seed
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Step-by-step instructions for making the recipe

Follow these simple steps for a perfect result every time:

1. Prepare the Vegetables: Remove the outer leaves from the cabbage, cut it into quarters, and remove the core. Using a sharp knife, mandoline, or the shredding attachment on your food processor, finely shred the cabbage. Place it in a large mixing bowl. Add the grated carrot and diced onion (if using). Toss to combine.
2. Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, sugar, milk, apple cider vinegar, lemon juice, celery seed, salt, and black pepper. Whisk vigorously until the sugar is completely dissolved and the dressing is smooth.
3. Combine and Chill: Pour the dressing over the cabbage mixture. Using tongs or two large spoons, toss everything together until the cabbage is evenly coated. Cover the bowl tightly with plastic wrap.
4. Refrigerate: Refrigerate the coleslaw for at least 2 hours, but preferably 4 hours or overnight. This chilling time is crucial—it allows the cabbage to soften slightly and absorb the flavors of the dressing.
5. Serve: Before serving, give the coleslaw a good stir to redistribute the dressing that may have settled at the bottom. Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve chilled.

Amish Coleslaw

A sweet, tangy, and creamy coleslaw with a distinctive Amish-style dressing. Crisp, refreshing, and the perfect side for barbecues and picnics.

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Prep Time 20 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

For the Slaw

• 1 small head green cabbage finely shredded (about 6-8 cups)
• 1 small carrot peeled and grated
• ¼ cup finely diced sweet onion optional

For the Dressing

• ¾ cup mayonnaise
• ⅓ cup granulated sugar
• ¼ cup milk whole or 2%
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• ½ teaspoon celery seed
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Equipment

• Chef’s Knife, Mandoline, or Food Processor
• Large Mixing Bowl

Method

 

1. Prepare vegetables: Finely shred the cabbage and place in a large bowl. Add grated carrot and diced onion (if using). Toss to combine.
   1 small head green cabbage, 1 small carrot, ¼ cup finely diced sweet onion
2. Make dressing: In a separate bowl, whisk together mayonnaise, sugar, milk, vinegar, lemon juice, celery seed, salt, and pepper until sugar is dissolved and dressing is smooth.
   ¾ cup mayonnaise, ⅓ cup granulated sugar, ¼ cup milk, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, ½ teaspoon celery seed, ¼ teaspoon salt, ⅛ teaspoon black pepper
3. Combine: Pour dressing over cabbage mixture. Toss until evenly coated.
4. Chill: Cover bowl and refrigerate for at least 2 hours, preferably 4 hours or overnight.
5. Stir before serving, adjust seasoning if needed, and serve chilled.

Notes

The Chilling Secret: Do not skip the chilling time! This is what makes Amish slaw special. As it chills, the sugar and vinegar in the dressing gently soften the cabbage and create a harmony of sweet and tangy flavors that is far more complex than freshly made slaw.

Variation: For a colorful twist, use half green cabbage and half red cabbage. You can also add a tart apple, julienned, for extra crunch and flavor.

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