Amish 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.
Traditional and easy coleslaw dressing often consists of simply mayo, vinegar, sugar, and salt. This recipe, however, takes coleslaw to a new level, with a few added ingredients to enhance the flavor. Trust me, 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, 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 meat is removed from the bones, 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 and 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 including slaw, bread (click here for recipe) or buns, and plenty of desserts. We used to have this meal numerous times throughout the year, as well as for Thanksgiving and Christmas.
Honestly, I think we often had cabbage salad rather than coleslaw. It is similar to coleslaw but has more of a vinegar-based dressing, rather than the mayo type. And it had some diced peppers on top. I didn’t care too much for the cabbage salad though and preferred Amish Coleslaw instead.
Old-fashioned Coleslaw with Vinegar
For your Amish coleslaw, you can either buy the bags of cabbage already cut up or cut up your own cabbage. I use either one, depending on my mood or the amount of time I have.
For the Amish coleslaw dressing, I put all my ingredients in my little Ninja chopper and mix it for about a minute. 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 minute, it will be wetter than you thought.
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.
Dutch 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 Pennsylvania Dutch coleslaw with the noodles, and sometimes I just omit them. It’s good either way.
Recipe coleslaw dressing
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More Amish Salad Recipes you may want to try…
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 the dressing 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. Cool. Sprinkle the ramen on top of the coleslaw just before serving. Or you can skip this step, if you prefer.