“Sturdy” is an unusual descriptor for a cole slaw, but it fits for Amish Slaw 1. (Amish Slaw 2 has a vinegar base and will be posted shortly.) It’s the slaw that eats like a meal, thanks to the dense sweet-and-sour dressing that reminds us of our Amish Creamed Celery. (That recipe used béchamel as the binder, this uses eggs.) I expect that I will hear from William Woyles Weaver who will tell me this is Pennsylvania Dutch, not Amish, but the name and original recipe come from Grandma 2969 who says she snitched the formula from an Ohio salad bar which was perhaps Amish-run. Anyway, this is the sort of hearty fare that sets you up for a long day in the fields. Makes about 16 servings.
Ingredients:
2 large eggs
3 T sugar
1 ½ T all-purpose flour
1 ¼ t Kosher salt
½ t ground mustard
2 T celery seeds
½ t ground black pepper
¼ c cider vinegar
¼ c water
1 T butter or olive oil
3 T whole milk or cream
8 c shredded cabbage
1 large carrot, grated
1 stalk celery, finely chopped
¼ c onion, finely chopped
Half a green bell pepper, finely chopped
¼ c minced parsley
cup minced parsley
Method: have cabbage and other veg ready in a large bowl. Combine eggs, sugar, flour and spices in a small saucepan* and beat until sugar is dissolved. Stir in vinegar, water, butter and milk and heat over a low flame, stirring constantly, till the sauce thickens enough to coat a spoon. Immediately pour over the veg and stir well to combine. Refrigerate Amish Slaw 1 at least 2 hours and preferably overnight before serving.
*Yes, you could make this in a double boiler but Grandma 2969 saves a dish by making the sauce right in the saucepan and it works well as long as you are very attentive.
