The Best Amish Coleslaw Dressing Recipe

Creamy Amish Coleslaw

Amish coleslaw is a delightful and healthy side dish that pairs perfectly with various main courses. It's fresh, crunchy, and packed with flavor. And if you grow your own cabbage, coleslaw is a fantastic way to put it to use and enjoy a tasty salad with fresh garden veggies.

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 delicious and easy to make.

Old-fashioned, easy coleslaw dressing often includes mayo, vinegar, sugar, and salt. This Amish coleslaw recipe, however, takes coleslaw to a whole new level, combining the freshness of raw green cabbage, the satisfying crunch of carrots, and a special homemade dressing. The dressing adds a creamy and tangy touch with simple ingredients like oil, sugar, mayo, vinegar, mustard, celery seed, etc.

You can enjoy coleslaw as a tasty side dish with pulled pork sandwiches on a hot summer day or as a quick and easy accompaniment to any meal including backyard BBQs.

Dressing Ingredients

This mayonnaise coleslaw recipe combines various ingredients to create a flavorful and creamy dressing to make the best shredded cabbage coleslaw.

1. Vegetable or Canola Oil adds a smooth texture and richness to the dressing. (Feel free to use light-tasting olive oil if preferred.)
2. Sugar provides sweetness to balance the tanginess of other ingredients.
3. Mayo or Miracle Whip contributes creaminess and a savory flavor to the dressing.
4. Salt enhances the overall flavor.
5. Minced Onion adds a savory and aromatic element.
6. Celery Seed introduces a distinctive flavor and texture.
7. Mustard contributes tanginess and a bit of heat.
8. Ground Pepper adds a hint of spiciness.
9. 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 cole slaw, homemade bread or buns, and plenty of desserts. 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 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.

More Amish Salad Recipes

• Amish Broccoli and Cauliflower Salad Recipe
• The Best Amish Potato Salad
• Amish Macaroni Salad
• Seven-Layer Lettuce Salad

I love coleslaw, and this is the best coleslaw recipe - my favorite! It is a great side dish with many different meals and is perfect for summer gatherings.

If you get to try this delightful recipe for creamy Amish coleslaw, I would love it if you left a comment and star rating below. Thank you!