When it comes to classic dishes, sometimes you need a good standby recipe that is always good and never tastes boring. That’s what this Amish overnight coleslaw recipe delivers. Thanks to a flavorful dressing (with no mayonnaise at all) and the addition of red and green peppers, this tasty coleslaw has just the right amount a kick. If you thought coleslaw had to be boring then you need to taste this vintage recipe.
The first step in making this recipe is to get your veggies chopped and sprinkled with sugar. The starts the mild pickling process that makes this recipe so darn good.
The next step is to combine all the dressing ingredients in a saucepan and to cook until mixture begins to boil and then removing from heat.
The next step is to pour the dressing over the vegetables and then comes the really easy part. You simply leave the whole thing to sit in the refrigerator and the flavors magically come together overnight.
This recipe is a great crowd pleaser since you get 12 generous servings from a small amount of work. Amish overnight coleslaw makes a great side dish to pork, chicken, or beef dishes. But, this recipe also happens to be vegan without losing any flavor- which makes it a great dish to bring to potlucks where people have various dietary restrictions.
The real beauty of this dish is that each bite has so much flavor, unlike some coleslaw recipes which leave something to be desired. Try this recipe for a delicious take on a classic recipe.
Amish Overnight Coleslaw
30 minutes active, 6+ hours inactive to prepare serves 12
- For the slaw
- 12 cups cabbage, shredded
- 1 each red and green bell pepper, chopped
- 1 1/2 cups carrots
- 3/4 cup sugar
- For the dressing
- 2 teaspoons sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1 cup vinegar
- 3/4 teaspoon salt
- 3/4 cup vegetable oil
- Combine vegetables in a large bowl and sprinkle with sugar. Set aside.
- In a saucepan combine dressing ingredients and bring to a boil. Stir for one minute before removing from heat.
- Pour dressing over vegetables and place in the refrigerator overnight.
- If serving this the same day, refrigerate for at least 6 hours before serving for best results.
Recipe adapted from Just a Pinch.