I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.

Recipe Summary

prep:
15 mins
cook:
3 mins
additional:
8 hrs
total:
8 hrs 18 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

315 calories; protein 1.7g 3% DV; carbohydrates 33.4g 11% DV; fat 20.6g 32% DV; cholesterol 0mg; sodium 312mg 13% DV. Full Nutrition
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Reviews (399)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/26/2006
I have made this twice now. First time exactly, second time made some minor changes. Great either way, but I think I nailed it the second time. -use red onion for color -reduce sugar to 3/4 cup -1/2 cup white vinegar, 1/2 cup apple cider vinegar -add very thinly slices of 1 yellow or orange bell pepper for more added color/flavor -add 1-2 tablespoons lightly toasted sesame seeds for added crunch Read More
(284)

Most helpful critical review

Rating: 3 stars
10/21/2004
This is just not "THE" cold slaw recipe I'm looking for. Not bad but not great either. I should have cut the sugar by 1/2 we might have liked it better. Read More
(12)
502 Ratings
  • 5 star values: 380
  • 4 star values: 96
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 4
Rating: 4 stars
07/26/2006
I have made this twice now. First time exactly, second time made some minor changes. Great either way, but I think I nailed it the second time. -use red onion for color -reduce sugar to 3/4 cup -1/2 cup white vinegar, 1/2 cup apple cider vinegar -add very thinly slices of 1 yellow or orange bell pepper for more added color/flavor -add 1-2 tablespoons lightly toasted sesame seeds for added crunch Read More
(284)
Rating: 5 stars
07/03/2005
Yippeeeeeeeee! This is a very close copy to the Cole Slaw that is served at Primanti Brothers in Pittsburgh! I am so grateful to have found this recipe! I lived in "da Burgh" for 11 years and missed the slaw. I used 2 (16 oz.) bags of Tri Blend Slaw. Primanti Brothers only uses white cabbage, no carrots or red cabbage that you find in the tri blend. I cut the sugar back to 3/4 cup. Yea, this was a little watery but what slaw isn't? I just shook the tupperware bowl prior to serving and used a slotted spoon. Oh, you really need to make this the day PRIOR to eating; it really makes a difference in taste. This is so wonderful, I will be making and taking this everywhere. Not only is it delicious but you don't have to worry about mayonnaise going bad! Thanks for the post Christina!!! Read More
(230)
Rating: 5 stars
10/22/2004
This recipe is a true Amish recipe and is supposed to have lots of liquid, it enables you to keep the salad for 2 weeks, and contrary to the above reviews it does not need to be reduced, you serve it with a slotted spoon. Read More
(228)
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Rating: 5 stars
08/27/2011
I have been making this slaw recipe for 50 years, with minor variations (dry instead of wet mustard) and slightly different directions. It is meant to be immersed in the marinade in the refrigerator and removed with a slotted spoon and drained in a mesh strainer before serving. It will keep from 4-6 weeks in its marinade in a cold part of the fridge (if it lasts that long). It does improve with age, becoming more of a condiment-like pickled cabbage than a slaw or salad. In my family it was the indispensible accompaniment to meals with barbecue pork and chicken and for pulled pork or chicken sandwiches. My recipe calls for sprinkling the cabbage and onion layers with 3/4 c. sugar, making a hot marinade (brought to a full boil) with 1/4 c. sugar, dry mustard, 1 c. organic apple cider vinegar, 2 teaspoons salt, 1 tablespoon of celery seed, and 3/4 c. oil, and then poured over the cabbage mixture, which is covered, and allowed to sit out till cools (about 2-3 hours). Then it is placed, with all of the liquid, in a very clean glass container with a tightly fitting glass lid, and stored in a very cold part of the fridge. Keeps for 4-6 weeks. Read More
(144)
Rating: 5 stars
02/26/2007
I've made this a few times and absolutely love the flavor. I use a bag of pre-shredded cabbage/carrot mix and reduce the sugar and oil to 1/2 cup the vinegar (red wine) to 2/3 cup. Definitely gets better with 'age'. At least a day or two is needed to bring out the best flavor. But I love red wine vinegar. Read More
(79)
Rating: 5 stars
07/09/2008
Good Tart and sweet! This is a different type cole slaw with no mayo added. Be careful to add sugar according to taste. Scaled to 4 servings added grated carrots cut sugar back by 1/3 cup instead of 1/2 cup and used only a small amount of minced onion. I was low on white vinegar so I added apple cider vinegar (thanks to the input of the Exchange). Next time I will ONLY use 1/4 cup of sugar for 4 servings. Read More
(68)
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Rating: 5 stars
10/11/2003
I've been looking for a good sweet/sour coleslaw recipe for a while and this one is it-- very yummy! I used half brown sugar because we ran out of white. I had 28 oz. of pre-shredded cabbage mix and there was way too much dressing and had to drain it off-- next time I'll add another 16 oz. bag. I think the oil could also be cut back a little-- maybe 1/3-1/2 cup? Finally I used a genrous teaspoon of celery salt in place of the celery seed and salt. Rave reviews! Read More
(55)
Rating: 5 stars
11/06/2005
Another excellent cole slaw recipe from allrecipes.com! I don't understand why it is necessary to cook the dressing portion of this recipe--and after boiling that portion of the recipe takes a long time to cool down. Still I followed the recipe exactly as written and it was great. I did end up with more liquid than was necessary. I added extra cabbage but don't recommend that approach. Adding more cabbage diluted and dispersed the wonderful flavor of the dressing. Just leave it alone and use a slotted spoon to drain it as you go with each spoonful you take. Read More
(50)
Rating: 4 stars
05/22/2004
As suggested by another reviewer I cut back the oil in this recipe to 1/2 cup and it was just fine. I also found that the recipe made way too much dressing for one medium cabbage - I had to pour quite a bit of the dressing off. Next time I'll half the entire recipe for one medium cabbage. Also added grated carrot and finely diced red onion for extra flavor and color. Great sweet/sour slaw recipe! Read More
(43)
Rating: 3 stars
10/21/2004
This is just not "THE" cold slaw recipe I'm looking for. Not bad but not great either. I should have cut the sugar by 1/2 we might have liked it better. Read More
(12)
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