I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.
I have made this twice now. First time exactly, second time made some minor changes. Great either way, but I think I nailed it the second time. -use red onion for color -reduce sugar to 3/4 cup -1/2 cup white vinegar, 1/2 cup apple cider vinegar -add very thinly slices of 1 yellow or orange bell pepper for more added color/flavor -add 1-2 tablespoons lightly toasted sesame seeds for added crunch
Read MoreThis is just not "THE" cold slaw recipe I'm looking for. Not bad, but not great either. I should have cut the sugar by 1/2, we might have liked it better.
Read More I have made this twice now. First time exactly, second time made some minor changes. Great either way, but I think I nailed it the second time. -use red onion for color -reduce sugar to 3/4 cup -1/2 cup white vinegar, 1/2 cup apple cider vinegar -add very thinly slices of 1 yellow or orange bell pepper for more added color/flavor -add 1-2 tablespoons lightly toasted sesame seeds for added crunch
Yippeeeeeeeee! This is a very close copy to the Cole Slaw that is served at Primanti Brothers in Pittsburgh! I am so grateful to have found this recipe! I lived in "da Burgh" for 11 years and missed the slaw. I used 2 (16 oz.) bags of Tri Blend Slaw. Primanti Brothers only uses white cabbage, no carrots or red cabbage that you find in the tri blend. I cut the sugar back to 3/4 cup. Yea, this was a little watery but what slaw isn't? I just shook the tupperware bowl prior to serving and used a slotted spoon. Oh, you really need to make this the day PRIOR to eating; it really makes a difference in taste. This is so wonderful, I will be making and taking this everywhere. Not only is it delicious but you don't have to worry about mayonnaise going bad! Thanks for the post Christina!!!
This recipe is a true Amish recipe and is supposed to have lots of liquid, it enables you to keep the salad for 2 weeks, and contrary to the above reviews it does not need to be reduced, you serve it with a slotted spoon.
I have been making this slaw recipe for 50 years, with minor variations (dry instead of wet mustard) and slightly different directions. It is meant to be immersed in the marinade in the refrigerator and removed with a slotted spoon and drained in a mesh strainer before serving. It will keep from 4-6 weeks in its marinade in a cold part of the fridge (if it lasts that long). It does improve with age, becoming more of a condiment-like pickled cabbage than a slaw or salad. In my family it was the indispensible accompaniment to meals with barbecue pork and chicken and for pulled pork or chicken sandwiches. My recipe calls for sprinkling the cabbage and onion layers with 3/4 c. sugar, making a hot marinade (brought to a full boil) with 1/4 c. sugar, dry mustard, 1 c. organic apple cider vinegar, 2 teaspoons salt, 1 tablespoon of celery seed, and 3/4 c. oil, and then poured over the cabbage mixture, which is covered, and allowed to sit out till cools (about 2-3 hours). Then it is placed, with all of the liquid, in a very clean glass container with a tightly fitting glass lid, and stored in a very cold part of the fridge. Keeps for 4-6 weeks.
I've made this a few times and absolutely love the flavor. I use a bag of pre-shredded cabbage/carrot mix and reduce the sugar and oil to 1/2 cup, the vinegar (red wine) to 2/3 cup. Definitely gets better with 'age'. At least a day or two is needed to bring out the best flavor. But I love red wine vinegar.
Good, Tart and sweet! This is a different type cole slaw with no mayo added. Be careful to add sugar according to taste. Scaled to 4 servings, added grated carrots, cut sugar back by 1/3 cup instead of 1/2 cup, and used only a small amount of minced onion. I was low on white vinegar, so I added apple cider vinegar (thanks to the input of the Exchange). Next time I will ONLY use 1/4 cup of sugar for 4 servings.
I've been looking for a good sweet/sour coleslaw recipe for a while and this one is it-- very yummy! I used half brown sugar because we ran out of white. I had 28 oz. of pre-shredded cabbage mix and there was way too much dressing and had to drain it off-- next time I'll add another 16 oz. bag. I think the oil could also be cut back a little-- maybe 1/3-1/2 cup? Finally, I used a genrous teaspoon of celery salt in place of the celery seed and salt. Rave reviews!
Another excellent cole slaw recipe from allrecipes.com! I don't understand why it is necessary to cook the dressing portion of this recipe--and after boiling, that portion of the recipe takes a long time to cool down. Still, I followed the recipe exactly as written and it was great. I did end up with more liquid than was necessary. I added extra cabbage, but don't recommend that approach. Adding more cabbage diluted and dispersed the wonderful flavor of the dressing. Just leave it alone and use a slotted spoon to drain it as you go with each spoonful you take.
I am doing low carb, so instead of sugar, splenda took it's place. Wonderful recipe, everyone loved it....
As suggested by another reviewer, I cut back the oil in this recipe to 1/2 cup and it was just fine. I also found that the recipe made way too much dressing for one medium cabbage - I had to pour quite a bit of the dressing off. Next time I'll half the entire recipe for one medium cabbage. Also added grated carrot and finely diced red onion for extra flavor and color. Great sweet/sour slaw recipe!
super easy and a no-brainer when it comes to spoilage. A light and refreshing alternative to the mayo/cream based slaw dressings. Excellent slaw to take to a cookout or barbecue because there is no mayo in the dressing.
I am losing it and thought I rated this last year : ) Have made this at least 40 times since then! This is the non-mayo slaw on our rotation and so delicious with BBQ or just plain old saltines. It is absolutely delicious and stays well in the frig, too. I use sweet onions (Videlias when in season)as well as picking out the red cabbage when using the pre-mix slaw packages to prevent it from turning purple. Red onions have the same affect so definitely use white or yellow.
This slaw is outstanding! I had so many compliments on it it was embarrassing! I did cut the sugar down a bit. Also I used the pre-shredded cabbage in a bag and the recipe dressed two packages perfectly. I can't wait to make this with BBQ. This is a definite keeper! Thanks.
This Amish Slaw recipe is terrific! My husband hates mayo and generally will not eat coleslaw because most recipes contain it but when I made it this way - he loved it! It does produce a lot of liquid so when I serve it, I strain it but reserve the liquid and if there is any left I put it back into the liquid and pop it back in the fridge because it will be great the next day or so. I cheat and use the pre-shredded cabbage called "coleslaw mix" because it saves time and contains white and purple cabbage which is more colorful. I also add in shredded carrot for more crunch and color. There is plenty of liquid to cover this addition so you could certainly up the amount of veggies without increasing the liquid portion. I am making this for a Memorial Day picnic per enthusiastic request. I always make it the day before because it gets better as it chills.
Delicious! I added 1 granny smith apple chopped, and 3/4 cup of dry roasted peanuts. Just before serving, I tossed in 1/2 cup of dried cranberries! YUMMY!!
I used 2 (16 oz) bags of pre-shredded cabbage with grated carrots mixed in. Reduced the oil to 1/2 cup per another reviewer's suggestion. Next time I think I'll reduce the vinegar since it was a tad vinegary. I added dried cranberries (like the cole slaw I was served at a restaurant in New York). I think the cranberries enhanced it a lot - added color and flavor.
Great, simple recipe! I was looking for a slaw that wasn't mayonnaise-based for a cookout, and this fit the bill. I was a little unsure about the ingredients at first, but the flavor is an excellent sweet/sour blend. I increased to 50 servings (6 heads of cabbage!) and didn't have any leftovers. It does make a wet slaw, but per other reviewers suggestions, I served with a slotted spoon. The wetness only increases the flavor and appeal of this slaw and also helps keep it fresh and crisp while it sits on the buffet table!
This is just not "THE" cold slaw recipe I'm looking for. Not bad, but not great either. I should have cut the sugar by 1/2, we might have liked it better.
This is absolutely the best cole slaw I have ever eaten! Had a BBQ recently and all the women in the group asked for the recipe. It is outstanding. I Will never make another kind.
I adjusted this recipe to cook for over 110 people and it was almost all gone! People were all asking for the recipe. It is a winner in my recipe box now! thanks! DND2
My Grandma gave me a recipe like this when I was young and just starting out. Only she chopped a green pepper, and shredded a carrot. And did use as much vinegar as sugar. As far as vinegar goes, she said pick one! I like to take this to summer gatherings, no need to worry about the mayo or miracle whip, refridgeration not needed. When I eat this slaw it take me back to family picnic's with grandma in the 60's, and her saying "It's good for ya!"
I have been searching for cole slaw without mayo for years. This recipes is perfect with a few changes. I used 1/2 cup sugar, 1/2 cup vinegar and 1/2 cup of oil and 3 small grated carrots. I also added extra celery seeds. My husband added a dash more vinegar to his. I liked mine per my changes.
Very good but I would definitely cut back on the sugar as well. I didn't have time to let it sit over night so I threw the slaw in my Seal a Meal vacuum marinator (a great investment) and it was perfect in about 20 minutes. I also did not cook the mixture either. This recipe is very close to one I make except with mine you throw in the seasoning and the noodles from a Roasted Chicken Ramen noodle pack and an Oriental flavor one; some sunflower seeds and slivered almonds. Let it sit for an hour and voila! I will definitely make this Amish slaw again though!
I've never gotten many compliments on my cooking, but this one is terrific! I fixed it for a church dinner, and now everyone wants a copy of the recipe.
I made this recipe as written with the addition of a shredded carrot. (I didn't mess with the proportions of oil & vinegar.) It was really good! I was looking for a vinegar-based slaw to re-create the Pittsburgh famous Primanti Brothers sandwiches and this recipe definitely worked. Yum!
Excellent. I used my food processor to grate the head of cabbage and it was effortless--definitely worth the cleanup of the machine. Served with a slotted spaghetti spoon.
Took this to a football party and it was THE hit of the meal. People were scrapping over it. I'm still more a fan of the creamy slaws, but even I thought this was really good. I did cut the vinegar and the oil by about 1/4 cup each as I was afraid of it being too wet/sour. Sugar and other ingredients were just right. Didn't get to refrigerate overnight, but even after just an hour or two it tasted woderful! I'll give it 5 stars based on the reception it got!
I really enjoyed the flavor of this recipe! I used the preshredded cabbage (slaw in a bag!) and only had one, so I had to judge how much of the "sauce" to use, but didn't have a problem at all. My husband liked it as well, but I ate almost the entire bowl! Thanks for the recipe!
This is the kind of salad I adore. Fresh and light without heavy creamy sauces. Yes there was a lot of vinaigrette, but it kept the salad lovely and moist and I happen to love mopping up the juices with some crusty French bread! I did add some grated carrot for colour and thinly sliced the onion instead of chopping it, otherwise I followed the recipe as stated. Next time though, I will reduce the amount of sugar used by a third as it was a little on the sweet side. Perfect otherwise.
This is exactly what I've been looking for. I'm from Pittsburgh and I hate the coleslaw with mayo but love the coleslaw at Primanti's. This was as good, if not better than their's. My husband agreed. Thanks for the excellent recipe. Now, instead of only getting to eat hot dogs at cookouts, I can make this in no time and take it with me. Thanks a lot
As a general rule, I hate coleslaw. It's just not my thing. However, I was serving pulled pork and it seemed wrong not to offer coleslaw along side it. I hemmed and hawed through all the coleslaw recipes, settled on this one, and followed it exactly. IT'S AMAZING. Best. Coleslaw. Ever. PERFECT combo of sweet and sour. Best part, no mayo. Thanks for making me a coleslaw fan!
I made this according to directions, served it at a fishfry, everyone really liked it. The only complaint was from me, I didn't even get to taste it, gotta make more next time. Good recipe.
This was great. Maybe cut back on sugar a little but liked it as is. Thanks Christina
Forget mayo based slaws! Even though I didn't have time to refrigerate overnight, it was still very good. I didn't use all the liquid, and used a combo of red wine vinegar and white vinegar. This is definately a wet slaw, but excellent! I will definitely be making this again.
This is perfect for me as I do not like mayonnaise based coleslaws. I bought two bags of premade broccoli slaw mix and added this. It received many compliments!
Great cole slaw. I used a one lb. bag of cole slaw mix instead of chopping up the cabbage. I also used 3/4 cup of sugar instead of 1 cup, as suggested in another review. I made the recipe approx. 6 hours before I served it, instead of refrigerating overnight. The flavor was still great, but I think it did taste better the next day. Also, it was a little watery, so I probably could have used 1 1/2 bags of slaw. I just poured the excess liquid away.
Really good, very light. I cut the sugar in half and it was still pretty sweet. Next time I will probably double the mustard.
Very good slaw recipe. I did only use 1/2 cup sugar just 'cz we try to limit our sugar intake whenever possible and I used half apple cider vinegar and half white vinegar. This is a very good recipe. I would recommend trying it for sure!
I used apple-cider vinegar instead of white and it turned out great. Also used only 1/2 cup of sugar. Will be making this again!
This slaw is awesome. I also followed the suggestions, 3/4 c sugar, 1/3 c white vinegar, 1/3 c cider vinegar, and 1/2 c veg oil. I also added 2 carrots shredded to the cabbage. It was perfect! There will be extra liquid, just use a slotted spoon as others said. I can't wait to get another cabbage in my CSA box.
My husband loves this! It is simple and fresh, and keeps well for several days in the refrigerator. My nursing infant is sensitive to cabbage now so I am GRIEVING this slaw.
I love this. I do not like traditional 'white' coleslaw, but love Primanti's! I used 1 pkg of angel hair coleslaw and customized the recipe for 4. I did add a couple of shakes of celery salt before serving because it wasn't quite salty enough for me. Served with BBQ Pork For Sandwhiches and Baked Beans II also from this - website - put my slaw on my sandwhich -Awesome.
Very good, HOWEVER, the vinegar is sooooo strong. I didn't know if it was just me, but my family also told me it was too vinegar-y. I'll try it one more time with half the vinegar. I hope that works because the taste is great!
This is an EXCELLENT version of Real Amish Slaw!!! You won't be sorry you made it!!! Follow the recipe for the dressing tho...it DOES need all of that dressing to be authentic, and to last a little longer than a regular slaw would! Definitely 5 stars!!!
Made this to recipe dozens of times-delicious. Must say, I usually cheat and use 2 bags of preshredded coleslaw mix!
There used to be a BBQ restaurant here who served this type of slaw, but they went out of business. I am SO GLAD to have this recipe, as it is JUST like theirs used to be. (except I recall a small amount of diced green pepper in theirs, which I may try adding next time) I've only found this recipe a month ago, and I've already made it twice. This time I used one of the HUGE bags of slaw mix from Sams Club, so I doubled the dressing.... used Splenda this time & its just as good as the time I used sugar.
I made this to use in Primanti's style sandwiches and it was perfect! I used about 1/2 cup of sugar to toss the slaw and made the rest as the recipe specified. It did make a lot of extra dressing but if you use a slotted spoon it shouldn't be a problem. Delicious!
I'd never met a cole slaw I liked before. This is wonderful, and I LOVE the absence of mayo!
Quick and easy! "I'm kinda surprised at how good this is" says my husband, who doubts all the delicious things I make!!
Just excellent - so much more than the sum of its parts. We use only 1/3 cup sugar, a combination of apple cider and red wine vinegar, and olive oil. We also mix the hot dressing with the cabbage immediately, without waiting for it to cool, which seems to help wilt the raw vegetables down more quickly.
Nice change from a mayo dressing, though a bit too sweet for my taste. Second time I reduced sugar to 3/4 cup and added apple for more interest.
Excellent, loved it. Easy to make and tastes just like what we call pickled cabbage in my hometown. Thanks!
This is a great recipe, I've made it twice in the last two weeks. I was glad to find a really good slaw without mayo since my hubby doesn't put his lunch in the fridge at work. I altered the recipe by using 1/2 cups of sugar, vinegar & oil. I used red wine vinegar, which is pretty sweet by itself. I also added carrots, red bell pepper and Craisins. Make sure to refridgerate it overnight! Oh, and let the "sauce" cool completely before mixing or it will wilt the cabbage.
What a winner! I had to make it without the celery seed, so I can only rate it 4 stars. I used splenda instead of sugar, and used the recommendations to cut it back a bit. It is delicious! I also did not amrinate it over night, just a few hours before dinner so I can't wait to see how it tastes after marinating overnight. I jsut couldn't stop eating it.
This slaw recipe is delicious! In my mind 1 medium head of cabbage would equal 2 16 oz. bags of the preshredded slaw mix, so that is what I used. I followed the recipe (maybe used a touch less sugar) and did add finely chopped red onion. It did not bleed as others mentioned. It's the perfect slaw recipe for a picnic. Yes, there was excess dressing in the bottom of the bowl, but cabbage does give off some liquid once it is dressed. It happens with mayo based slaws too. I just mixed it up well and used a slotted spoon to put it in my serving bowl. I made this the day before serving and it was still nice and crunchy. I will make this again. EDIT 7/26/12 - I forgot to mention that I ended up using apple cider vinegar after debating with myself whether to use it or white vinegar.
I made this the day before for my son's birthday party & the red onions bled into everything & I found it to be on the soggy side. I wouldn't recommend making it the day before!
This coleslaw was exactly what I was looking for, a vinegar/oil version other than the mayo type. It came out delicious, just like the one I usually buy at Wholefoods. I halved the amount of sugar and used olive oil instead of vegetable oil.
This is a great change from the traditional cole slaw made with mayonaise and it keeps for a long time in the fridge. I will try cutting back a bit on the oil next time as the flavor was very oily to me for the first couple of days but seemed to blend better by the end of day 2 or day 3. Make this one at least a day ahead of time and I think you will be happy with it. Went great with BBQ ribs & baked beans as part of a meal, as well as being a good sandwich topper for lunch the next time or just to eat a bowl by itself. Overall a great recipie.
this was really good. I didn't add quite as much sugar and oil. (1/2 cup of sugar and oil) and I substituted celery salt. I let it sit for 3+ hours in the fridge and it was great. This slaw was even better the next day-still crunchy and full of flavor.
YUMMY! I grew up near Amish country in Ohio and this is the slaw I grew up on. After moving to the south about 17 years ago, I had a hard time adjusting to the heavy, mayo based slaw you get down here. This recipe is just like I remember, sweet and tangy, but I did add red cabbage and carrots for some color. This is the only slaw I am making from now on!
I know I've found the right recipe when my husband and son ask for seconds! And they did! I used 1 bag of packaged slaw mix and halved the ingredients. Next time I am using 2 bags! (Then I can have seconds too!)
My husband and I love this!! Not to mention my coworker who originally found this recipe for me on this amazing website
Outstanding! Used one bag of angel hair shredded coleslaw and halved the dressing ingredients.
I had two of my "foodie" friends ask me for the recipe for this. I have now made it several times, even adding sliced radishes and sliced raw rutabagas to the mix as I had an abundance in my garden. I used olive oil just because that was what I had on hand. It does keep much better than the mayo based slaws. Is in my favorites now.
Absolutely terrific!! Made exactly to recipe except that I used a 16 oz bag of shredded cabbage for the 1 medium head cabbage.
Christina: This is an AWESOME slaw recipe. My wife really doesn't care much for mayonnaise, and once I reviewed this I thought it was worth a try. Everybody just loved it (including her 92-year old father!). This will become a standard in our household, I think. I didn't (and won't) change a single thing. Thanks so much for posting it!!
This was not a big hit with our family. The flavor was sort of bland for uw.
Another "thumbs up" from a 'bugher ex pat. Tastes just like cole slaw from south western PA! Love it. I would suggest either using 2 bags of the pre-shredded angel slaw or cutting down the dressing by half. Thanks for sharing!
Too sugary for me. Way too sweet and way too many calorie for salad. I will try again with about 1/2 the sugar if not less.
I didn't like the taste of the mustard in this slaw. But I loved the fact that it didn't use mayo. To cut the taste of mustard I added in about a tablespoon of balsamic vinegar. Really made a difference for me.
My family does *NOT* like coleslaw with mayo. This is absolutely the best!!!! --- They inhaled it. --it's even better the next day.
I made this for a family gathering keeping in mind one of the guests who does not like mayo dressings. This salad was a hit. Everyone liked it and suggested it be one of our summer staples because it doesn't contain mayo. It does have a lot of dressing, but that isn't a problem when served with a slotted spoon. I'm not sure how long it would keep, because it all went the day of our gathering. I did refrigerate overnight.
cut back on sugar 1/4 cup will be sweet enough for the entire recipe. did not use carrots, makes a lot, very good
Needed to find a recipe w/o mayo for an outdoor June wedding in the mountains. Used 3 16 oz bags of slaw/carrots. Store was out of broc slaw-but will use next time. Added dried cranberries, pineapple tidbits, and crumbled bacon. Delish!
It should be noted that a med. head of cabbage weighs about 3 pounds. Others have noted that the recipe makes a lot of dressing for the dish, but they were using pre-packaged shredded cabbage, usually sold in 1-pound bags. This may account for their excess dressing. Also, cut cabbage does weep, so letting the dish season overnight will make it more watery. If you like it less watery, serve it immediately. It will also be crunchier. I used a 3.5 lb. head, and cut the sugar back to 1/2 cup and it was very tasty. This dish got several thumbs up at the last potluck. I didn't care for that much onion taste and will try it with less next time, but overall, a great healthy make-ahead recipe to serve a crowd.
This is a fantastic slaw recipe. It has just the right sweet and sour taste to it. My husband dislikes mayo-based slaw so I made this for a picnic at the river and even he liked it. I'm very picky about slaw and when I order it at a restaurant, I'm usually disappointed unless it tastes like Amish Slaw. Other than finely chopping the cabbage in a food processor I followed the recipe to the "t."
Very good. I used a bagged slaw mix that contained red and green cabbage and carrots and added green onions. I did not use celery seed as we don't like it. I cut back a bit on the sugar and oil and used apple cider vinegar. I added the sugar to the warm vinegar-oil mixture to dissolve. I served it with smoked pork, and everyone enjoyed it.
We all liked this slaw. I have never made slaw without mayo other than this one, and I have to say, I like it alot better this way. I did add shredded carrots. Many thanks for sharing.
Very good slaw. I used 2 bags of slaw mix and spicy brown mustard...everything else as written. My husband loves slaw without mayo and he loved it.
My husband and I really enjoyed this recipe. I think next time I will cut back on the oil and sugar.
Love this! As suggested I cut oil to 1/2 cup. I also cut the sugar in half and left it out of the dressing altogether. I added a pear (because that's what I had) to make up for the sugar I left out. Apples or raisins would also be great. Just be sure to add plenty so that you have some fruit with every bite. DH & 11 year old son also loved it. We ate it right after I made it and there were no leftovers. I'll bet it's even better the next day.
Made this for Memorial Day. My hubby loved it 'cause it didn't have mayo. Even my mom liked it. It was kind of a last minute thing so there wasn't time to let it sit overnight. It still tasted great! Just 'cause I'm used to seeing carrots in cole slaw, I added 4 carrots. I also cut back on the sugar as previous posts suggested. Great recipe!!
I was searching for a vinegar based slaw because it seems like all anyone ever makes is mayo based. I chose this because of the rating and I leave near a Mennonite community in middle Tennessee. The only thing I added to this recipe were carrots. Other than that, pretty good recipe. I may add a wee bit more vinegar for tang next round.
This is a great recipe when you want a slaw without mayo. We've gotten so used to it, that I don't miss the mayo version. Lighter, healthier and everyone loves it. Have not messed with the recipe. Is great as it is.
This was great. We used red and green cabbage to give it some color. It's hard to judge how much shredded cabbage is in a head, but we served 15 people with a little leftover with about 3/4 head green cabbage, 1/2 head red cabbage and several carrots to one recipe of sauce. everyone loved it.
wonderful recipe, a new dish for me to take to parties. was even better the second day.
As written it's a 3, kick it up , Do not use oil, it makes it greasy. I add 1/2 cup grated carrots, leave off mustard and only use 1/2 cup vinegar and 1/2 cup sugar.
This is it!!! I had lost this recipe years ago, and I have found it again here!! Nothing needs to be changed, cut back, or tweaked, and it is so great for a make ahead dish for a party, and in this Texas heat, it is way better than a mayo based slaw. It's "soupy" for a reason, use a slotted spoon. duh.
