Amish Coleslaw is a classic and refreshing side dish that pairs perfectly with many different meals. It's fresh, crunchy, and packed with flavor, making it a great way to enjoy simple ingredients in a delicious homemade salad.
This recipe for Amish coleslaw dressing has a bit of a different twist than the traditional mayo type you're probably more familiar with, but it is absolutely delicious and easy to make. The combination of fresh cabbage and this creamy homemade dressing creates a simple side dish that's perfect for family meals, summer gatherings, and holiday dinners.
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Why You'll Love This Creamy Amish Coleslaw Dressing
- A little different than traditional coleslaw. This homemade dressing has a creamy, sweet, and tangy flavor that sets it apart from the usual mayo-based versions.
- Quick to make. Blend the dressing in about a minute.
- Perfectly balanced. Sweet, tangy, creamy, and full of old-fashioned flavor.
- Works with fresh cabbage or coleslaw mix. Great for using garden cabbage or saving time with store-bought mix.
- Make the dressing ahead. It keeps well in the refrigerator, so you can mix up a batch for whenever you want homemade coleslaw.
- Perfect for cookouts, potlucks, and holiday meals. A delicious side dish for barbecue, sandwiches, fried chicken, turkey, and more.
Dressing Ingredients
Traditional coleslaw dressing often includes simple ingredients like mayonnaise, vinegar, sugar, and salt. This Amish version, however, takes coleslaw to a whole new level, with a special creamy and tangy homemade dressing that includes a few extra ingredients.
- Vegetable or Canola Oil adds a smooth texture and richness to the dressing. (Feel free to use light-tasting olive oil if preferred.)
- Sugar provides sweetness to balance the tanginess of other ingredients.
- Mayo or Miracle Whip brings creaminess and a savory flavor to the dressing.
- Salt enhances the overall flavor.
- Minced Onion adds a savory and aromatic element.
- Celery Seed introduces a distinctive flavor and texture.
- Mustard contributes tanginess and a bit of heat.
- Ground Pepper adds a hint of spiciness.
- White Vinegar provides acidity for a balanced taste.
How to Make Creamy Coleslaw
To make the coleslaw dressing, simply mix all the dressing ingredients in a food processor or chopper. I use my little Ninja chopper and mix it for about a minute until it's nice and creamy.
To make the coleslaw, you can either buy the bags of cabbage/coleslaw already cut up, or you can cut up a head of fresh green cabbage. I use either one, depending on my mood or the amount of time I have.
If using a fresh head of cabbage, remove the outer leaves of the cabbage, cut it into thin slices, and chop it to produce fine shreds. Add a shredded carrot and a bit of shredded red cabbage, if desired.
Place it into a large bowl, then mix in enough of the dressing to moisten the cabbage mixture. Mix the coleslaw and refrigerate it for at least an hour, then stir it again before serving.
This coleslaw dressing recipe yields about one cup of dressing which is enough for approximately 9-10 cups of chopped cabbage or two 16-ounce bags of store-bought coleslaw mix.
I don't like my coleslaw overdressed, so I only pour on a little dressing and stir it up. At first, it may seem like it's not enough dressing. But if you stir the coleslaw and let it sit for a bit, it will be wetter than you thought.
Storing Leftover Coleslaw Dressing
If you don't need to use all of the coleslaw dressing at once, you can store the remaining dressing in an airtight container, in the refrigerator.
Then you'll have some handy dressing ready to use the next time you want to make Amish coleslaw. The dressing should keep well in the refrigerator for several weeks.
PA Dutch Coleslaw Topped With Toasted Ramen Noodles
This Amish recipe adds an extra layer of texture and crunch to the coleslaw with toasted ramen noodles. To do this, simply take a pack of ramen, break up about a quarter of it, and toss it in a bit of butter in a small skillet. Cook the broken noodles until lightly browned, then cool them completely.
When you're ready to serve, sprinkle the toasted crumbles on top of the coleslaw. (Don't add the noodles too early, or they might get soggy.)
Adding toasted broken noodles is totally optional. Sometimes I serve my Pennsylvania Dutch coleslaw with toasted noodles, and sometimes I just omit them. It's good either way.
Coleslaw for the Holidays
Coleslaw is a side dish/salad that is often served with turkey and dressing for Amish holidays and weddings.
The Lancaster County Amish have a traditional wedding meal that gets served at every wedding. They have what they call Turkey Roast (roasht), creamed celery, mashed potatoes, coleslaw, or lettuce salad, along with a few other sides, buns, and lots of desserts.
I'd say that many of the Amish people's holiday meals consist of some of these same dishes, including homemade bread or yeast buns. We used to have this meal (Roasht and mashed potatoes) numerous times throughout the year, as well as for Thanksgiving and Christmas.
To be honest though, we used to have pepper cabbage salad more often than coleslaw. Fresh green pepper cabbage salad is similar to coleslaw, but it's dressed with a vinegar-based dressing (no mayonnaise), and it has diced green bell peppers in the mix.
I love coleslaw, and this Amish coleslaw recipe is definitely my favorite! It's the perfect side dish with pulled pork sandwiches, grilled meats, or just about any meal. Whether you're serving it at a summer BBQ or a holiday dinner, this creamy homemade coleslaw is always a favorite.
If you get to try this delightful recipe with creamy Amish coleslaw dressing, I would love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Creamy Amish Coleslaw Dressing Recipe
Ingredients
Dressing:
- ¼ cup vegetable or canola oil
- ⅓ cup sugar
- ½ cup mayo or miracle whip
- 1 ½ tsp. prepared yellow mustard
- 1 ½ tsp. white vinegar
- 1 tsp. minced onion
- ½ tsp. salt
- ½ tsp. celery seed
- ¼ tsp. ground pepper
Coleslaw mix:
- 2 (16-ounce) bags coleslaw mix (Or approximately 10 cups of chopped cabbage and a shredded carrot)
- ¼ package ramen noodles - broken up and toasted in a Tbs. of butter this is totally optional
Instructions
- Place all of the dressing ingredients into a chopper or blender.¼ cup vegetable or canola oil, ⅓ cup sugar, ½ cup mayo or miracle whip, ½ tsp. salt, 1 tsp. minced onion, ½ tsp. celery seed, 1 ½ tsp. prepared yellow mustard, ¼ tsp. ground pepper, 1 ½ tsp. white vinegar
- Blend this together for about a minute.
- If using fresh cabbage, thinly slice and chop a head of cabbage (or the desired amount). Shred or chop a peeled carrot and add to the cabbage.2 (16-ounce) bags coleslaw mix
- Pour the desired amount of dressing over your cabbage and mix well. Refrigerate for about an hour and stir before serving.
- If you want an extra crunch on top of your coleslaw, toast the ramen noodles in about a Tbsp. of butter until slightly browned. Cool. Sprinkle the ramen on top of the coleslaw just before serving. (You can skip this step if preferred.)¼ package ramen noodles - broken up and toasted in a Tbs. of butter
- If you don't use all of the dressing at once, store it in an airtight container in the refrigerator, for up to a month.
Anna
My favorite coleslaw!
Linda Finke
I love the double and tripling if the recipe. I have never seen that option before. I like the storage tips mentioned on the recipe.
Karen
Can’t wait to make this! I’m going to try EEVO instead of Canola, hope that’s ok? Plus I thought I’d add some chopped carrots, & cucumbers ?
Anna
I'm not familiar with eevo, but any light tasting oil should be fine.
Donna
Thanks for the recipe. I’m anxious to try it.
judy24
Ramen noodles do not go in Amish Cole slaw! if you're from Lancaster County, PA, you know better.
Anna
That's fine. You don't have to put them in.