Amish Cole Slaw

McGelby's Note:

Found posted on allrecipes.com by Christina J. I've been told this is the closest copycat recipe for Primanti Bro's cole slaw. Fingers crossed. I plan on making it today for a BBQ. Cooking time includes minimum refrigeration time. It was recommended that slaw be refrigerated overnight and served with a slotted spoon to drain excess dressing.

• Total Time: 8 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

Coleslaw

• 2 (16 ounce) bags cabbage coleslaw blend
• 1 medium onion, finely chopped
• 3/4 cup white sugar

Dressing

• 1 cup vinegar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1 teaspoon white sugar
• 1 teaspoon prepared mustard
• 3/4 cup vegetable oil

Directions:

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

Reviews

[Pharmgoddess]

Excellent recipe! I followed the directions exactly as provided and was very pleased with the result. McGelby, thank you for posting a vinegar-based slaw for those of us not particulary fond of mayo-based!

[Chef*Lee]

Delicious slaw!!! My grandma always made vinegar-based slaw and I thought this was very close to hers!!! I used a small cabbage and 1 carrot instead of the bagged. I left out the mustard because I was making it for one of my Thanksgiving, 2008 salads and was trying to keep close to my grandma's. I don't think that she put mustard in but all these other ingredients she did. I will add some mustard in to see how that tastes next time!! Thanks for posting!!!