Amish Coleslaw

Ok! I just learned something about the Amish, not that that’s hugely surprising… I don’t know much about the Amish anyway. BUT! I did just learn that Ohio has the highest Amish population. I had always thought it was Pennsylvania, but nope, it’s Ohio, then Pennsylvania, and then Indiana. I had no idea.

I’d never made an Amish dish before, and I’m glad that I started with this Amish coleslaw. It is delicious, and it’s easy to make. My favorite part of this recipe is that there’s no mayo. I don’t like most slaws because of the mayo. This one is awesome though! 

Onion, cabbage, and a delicious dressing. You can’t really beat this recipe. It’s wholesome and delicious.

Thanks to the folks at All Recipes for this delicious recipes!

Amish Coleslaw
  1. 1 medium head cabbage, cored and shredded
  2. 1 medium onion, finely chopped
  3. 1 cup white sugar
  4. 1 cup vinegar
  5. 1 teaspoon salt
  6. 1 teaspoon celery seed
  7. 1 teaspoon white sugar
  8. 1 teaspoon prepared mustard
  9. 3/4 cup vegetable oil
  1. In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
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