Amish Slaw II.
Amish Slaw II is sweet-and-sour with a vinegar base. You’ll instantly recognize the flavor profile if you’ve eaten at Dienner’s or another PA Dutch buffet. Premixing with sugar seemed a strange idea since it’s not going to react with the cabbage like salt, but all the recipes I found seem to do it. Perhaps it’s a practical step to make sure the sugar is well distributed vs adding it to the dressing where it might be too much to dissolve easily. Makes 8 cups to serve 8-12.
Ingredients:
Small head of cabbage, grated or shredded
½ green bell pepper, finely chopped
½ medium onion, finely chopped
¼ c white sugar*
For the sauce:
½ c white vinegar
½ t white sugar
½ t kosher salt
½ t celery seed
½ t prepared (yellow) mustard
3/8 c neutral oil
Method: toss the vegetables with the sugar and set aside while you make the sauce. In a small saucepan, mix sugar, salt, mustard and celery seed and stir until the mustard is incorporated and the salt and sugar are dissolved. Add oil and heat to boiling. Cool to room temperature and toss with cabbage mix. Chill at least 8 hours before serving.
*This is less sugar than the original recipe called for but still pretty sweet. Feel free to cut back further.
