Amish Slaw
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 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.
- Carbohydrate 25.4707192850137 g
- Cholesterol 0 mg
- Fat 15.5708263736144 g
- Fiber 3.14575521467981 g
- Protein 1.70681093740932 g
- Saturated Fat 1.18205432434998 g
- Serving Size 1 1 serving (191g)
- Sodium 37.6031978974267 mg
- Sugar 22.3249640703339 g
- Trans Fat 0.237647291900604 g
- Calories 244 calories
Step-by-step
- 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 for best flavor.
Why is this cabbage floating in liquid? When a vinegar-and-oil dressing meets shredded brassicas without a pre-salting step, moisture draws out unevenly, leaving a watery pool at the base of the bowl.
Mastering the Cooked Dressing Technique
Boiling the vinegar, oil, sugar, and mustard mixture dissolves the sugar completely and tames the sharp edge of raw onion and vinegar. Cool the liquid entirely to room temperature before pouring it over the cabbage. Pouring hot liquid onto raw cabbage wilts the cellular walls past the point of crispness, resulting in a limp texture. Chill the covered bowl for at least eight hours to allow the dense cabbage leaves to absorb the sweet-and-sour brine.
- Do not use pre-bagged shredded cabbage, which dries out too quickly; shred a fresh head using a mandoline or a sharp chef knife to a uniform 1/8-inch thickness.
- Substitute apple cider vinegar for white vinegar at a 1:1 ratio if a fruitier undertone is desired.
- Store the finished slaw in an airtight glass container in the refrigerator for up to five days.
