Amish Creamy Coleslaw Recipe
This Amish Coleslaw Dressing has a bit of a different twist than the traditional mayo type that you're probably more familiar with. But it is delicious and easy to make.
Old-fashioned, easy coleslaw dressing often consists of mayo, vinegar, sugar, and salt. This recipe, however, takes coleslaw to a new level, combining the freshness of green cabbage, the satisfying crunch of carrots, and a special homemade dressing.
The dressing, made with simple ingredients like oil, sugar, mayo, vinegar, mustard, celery seed, etc. adds a creamy and tangy touch to your coleslaw. You can enjoy it as a tasty side dish with pulled pork sandwiches on a hot summer day or as a quick and easy accompaniment to any meal.
This Amish recipe also includes a fun twist – toasted ramen noodles – for an extra crunch. Dive into this coleslaw adventure and see how a few key ingredients can transform a basic cabbage salad into a standout hit at your next backyard BBQ.
This is the best homemade coleslaw dressing recipe and the only one you will ever need.
Coleslaw Dressing Recipe 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 cabbage salad more often than coleslaw. Fresh green cabbage salad is similar to coleslaw, but it's dressed with a vinegar-based dressing, without mayonnaise. Plus, it's topped with diced green peppers.
Personally, I didn't really enjoy cabbage salad/pepper slaw and preferred Amish Coleslaw instead.
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Creamy Coleslaw Dressing with Vinegar
To make Amish coleslaw dressing, 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, 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. Then mix in enough of the coleslaw dressing to moisten the cabbage mixture.
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.
I like to mix my coleslaw and refrigerate it for at least an hour, then stir it again before serving.
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.)
Sometimes I serve my Pennsylvania Dutch coleslaw with toasted noodles, and sometimes I just omit them. It's good either way.
I love coleslaw, and this is by far my favorite coleslaw recipe!
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!
Creamy Amish Coleslaw Dressing Recipe
- 1/4 cup vegetable or canola oil
- 1/3 cup sugar
- 1/2 cup mayo or miracle whip
- 1/2 tsp. salt
- 1 tsp. minced onion
- 1/2 tsp. celery seed
- 1 1/2 tsp. mustard
- 1/4 tsp. ground pepper
- 1 1/2 tsp. white vinegar
- 1/4 package ramen noodles - broken up and toasted in a Tbs. of butter this is totally optional
- coleslaw mix
- Add all of the ingredients, except the cabbage/coleslaw and ramen, into a chopper or blender.1/4 cup vegetable or canola oil, 1/3 cup sugar, 1/2 cup mayo or miracle whip, 1/2 tsp. salt, 1 tsp. minced onion, 1/2 tsp. celery seed, 1 1/2 tsp. mustard, 1/4 tsp. ground pepper, 1 1/2 tsp. white vinegar
- Blend this together for about a minute.
- Pour the desired amount of dressing over your coleslaw and mix well. Refrigerate for about an hour and stir before serving.coleslaw mix
- 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.)1/4 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.