Amish Homemade Coleslaw Dressing Recipe
This Amish Coleslaw Dressing has a bit of a different twist than the traditional mayo type that you’re probably most familiar with. But it is delicious and easy to make.
Amish Coleslaw Recipe for the Holidays
Coleslaw is a side dish/salad that is often served with turkey and dressing for the holidays. The Lancaster County Amish, however, do not typically serve their turkey and dressing separately. They have what they call Turkey Roast (roasht). The turkey is stuffed with dressing and baked slowly overnight, then in the morning the turkey meat is removed from the bones and cut into small chunks, and mixed in with a giant bowl of stuffing/dressing (whatever you prefer to call it). Find the Roast recipe here.
This is a way to stretch the meat to feed a large group of people without the extra cost of a lot of meat. And it is very delicious, especially when they add a lot of butter :).
I’d say that most of the Amish people’s holiday meals consist of turkey roast and mashed potatoes, along with several sides, bread (click here for recipe) or buns, and plenty of desserts. We used to have this meal for Thanksgiving and Christmas.
Honestly, I think we more often had cabbage salad, rather than coleslaw. It was similar to coleslaw but had more of a vinegar-based dressing, rather than the mayo type. And had some diced peppers on top. I didn’t care too much for it though and preferred Amish Coleslaw.
How to make Coleslaw dressing
For your Amish coleslaw, you can either buy the bags of cabbage already cut up or just cut up your own cabbage. I use either one, depending on my mood or the amount of time I have.
For the coleslaw dressing, I put all my ingredients in my little Ninja chopper and mix for about a minute. I don’t like my coleslaw overdressed, so I just pour on a little and stir it up. It seems like not enough at first, but if you stir well and let it sit for a minute it will be wetter than you thought.
If you don’t need to use it all at once, just refrigerate it in a tight container, to use at a later date. It should keep well for at least a few weeks. Just shake it up again when ready to use.
Coleslaw topped with ramen noodles
This recipe also has toasted ramen noodles on top of the coleslaw, for a little extra texture/crunch. I open a package of ramen and break up about a fourth of it. Toss them in a bit of butter in a little skillet, and cook until slightly browned. Let it cool, and put it on top of the coleslaw when ready to serve. The noodles will get soggy if you put them on too early.
Sometimes I serve my Dutch coleslaw with the noodles and sometimes I just omit them. It’s good either way.
Recipe coleslaw dressing
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
- 2 pkg. coleslaw
- Add all of your ingredients into chopper/blender; that is, except for the cabbage and ramen, of course.
- Blend this together for about a minute.
- Pour over your coleslaw and mix well. Refrigerate for an hour or more before serving.
- If you want an extra crunch on top of your coleslaw, you can toast the ramen noodles in about a Tbsp. of butter until slightly browned, and put on top, just before serving. Or you can just skip this step, if you prefer.