Amish Slaw Recipe

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

Carrots: Adds sweetness and color to the slaw.

Mayonnaise: Creates a creamy base for the dressing.

Apple cider vinegar: Adds a tangy flavor to balance the sweetness.

Sugar: Sweetens the dressing and balances the vinegar.

Salt: Enhances the overall flavor.

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

When preparing the cabbage for this recipe, make sure to shred it finely to ensure an even texture and better absorption of the dressing. Using a mandoline slicer or a sharp knife can help achieve consistent, thin slices. Additionally, after shredding, you can lightly salt the cabbage and let it sit for about 10 minutes before rinsing and drying it. This step helps to draw out excess moisture, resulting in a crisper slaw.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts have a similar texture and can provide a slightly different but still delicious flavor.

• grated carrots - Substitute with grated zucchini: Zucchini has a similar texture and moisture content, making it a good alternative.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with added protein and less fat.

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

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile and is a natural sweetener.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks, which can be preferable in some dishes.

• To store your Amish slaw, transfer it to an airtight container. This will help maintain its crispness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The slaw will stay fresh for up to 3-5 days, making it a great make-ahead dish for busy weeks.
• If you plan to freeze the slaw, be aware that the texture might change slightly. The cabbage and carrots may become a bit softer after thawing, but the flavor will still be delightful.
• To freeze, portion the slaw into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn.
• Label the containers with the date so you can keep track of how long it has been stored. Frozen slaw is best used within 1-2 months for optimal taste and texture.
• When you're ready to enjoy the frozen slaw, transfer it to the refrigerator to thaw overnight. Give it a good stir before serving to redistribute the dressing.
• For a quick refresh, you can add a bit more mayonnaise or a splash of apple cider vinegar after thawing to revive the flavors.

• For a quick and easy method, use the microwave. Place the Amish slaw in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more traditional approach, use the stovetop. Heat a non-stick skillet over medium heat, add the Amish slaw, and stir occasionally for about 3-5 minutes until warmed through. This method helps maintain the crunchiness of the cabbage and carrots.

• For a slightly different twist, try reheating in the oven. Preheat your oven to 350°F (175°C). Spread the Amish slaw evenly on a baking sheet lined with parchment paper. Cover with aluminum foil and bake for about 10-15 minutes, or until heated through. This method can give a slight caramelization to the sugar in the dressing, adding a new layer of flavor.

• If you have an air fryer, it can be a great tool for reheating. Set the air fryer to 350°F (175°C) and place the Amish slaw in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming.

• For those who enjoy a bit of a smoky flavor, consider using a grill. Place the Amish slaw in a grill-safe pan or wrap it in aluminum foil. Heat on the grill over medium heat for about 5-7 minutes, stirring occasionally. This method can add a unique charred taste to the cabbage and carrots.

Remember, the key to reheating Amish slaw is to warm it gently to preserve its texture and flavor.

• Large mixing bowl: To combine the shredded cabbage and grated carrots.

• Separate bowl: For whisking together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

• Whisk: To mix the dressing ingredients until smooth.

• Shredder or food processor: To shred the cabbage.

• Grater: To grate the carrots.

• Measuring cups: To measure the mayonnaise, apple cider vinegar, and sugar.

• Measuring spoons: To measure the salt and black pepper.

• Refrigerator: To chill the slaw for at least 1 hour before serving.

• Serving spoon: To toss the slaw and serve it.

Pre-shred the cabbage: Buy pre-shredded cabbage from the store to save time on preparation.

Use a food processor: Quickly grate the carrots using a food processor instead of doing it manually.

Make the dressing in advance: Prepare the dressing ahead of time and store it in the refrigerator.

Mix in a large bowl: Use a large mixing bowl to easily combine all ingredients without making a mess.

Chill overnight: Make the slaw the night before to let the flavors meld and save time on the day of serving.