Amishcreamycoleslawwithboileddressing Recipes

AMISH COLE SLAW

Steps:

• In a large bowl, toss together the cabbage, onion, and 3/4 cup sugar.
• In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil.
• Bring to a boil.
• Cook for 3 minutes.
• Cool completely, then pour over cabbage mixture.
• Toss to coat.
• Refrigerate 8-24 hours for best flavor.
• Toss again prior to serving.

AUTHENTIC AMISH CREAMY COLESLAW

Steps:

• Mix slaw ingredients, except for the cheddar cheese, in a large bowl.
• Mix the dressing ingredients and stir into the slaw.
• Put in serving dish and top with shredded cheese.

AMISH CREAMY COLESLAW WITH BOILED DRESSING

Steps:

• In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
• Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
• Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness.
• When very thick, remove from heat and beat in cream or milk. Cool.
• this can be made a day ahead and refrigerated.
• In a large bowl, combine all of the coleslaw ingredients.
• Add the cooled dressing and toss lightly to coat with the dressing.

CLASSIC CREAMY COLESLAW

Steps:

• Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper.
• Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.

ZOBO & MEESTER'S COLESLAW DRESSING

Steps:

• In a bowl, whisk together the cream, mayonnaise, pineapple juice, cider vinegar, sugar, celery seed, 1/2 tablespoon pepper and 1/2 teaspoon salt. Cover and refrigerate for 5 to 7 days.

COLESLAW WITH BOILED DRESSING

Steps:

• Cut the cabbage in half through the core. Place in a bowl of cold water and refrigerate for 1 hour.
• Make the dressing by mixing together the flour, mustard, sugar and cayenne in a heavy saucepan. Add the butter and melt over low heat. Whisk in the yolks. Quickly add the milk and vinegar and whisk until combined. Stir until the mixture coats the back of a spoon. Season with salt. Transfer to a bowl and chill.
• Drain the cabbage. Cut in half again, core and thinly slice. In a large bowl, combine the cabbage, dressing and celery seed. Season to taste with salt and more celery seed if desired.