Amish Cole Slaw Recipes

Steps:

• 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.

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.

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.