Amish Creamy Coleslaw With Boiled Dressing

Submitted by grandma2969

"Like the title says, this is an awesome Amish recipe..We had this at a salad bar in Ohio and begged for the recipe."

 

• Ready In: 15mins
• Ingredients: 18
• Serves: 5

ingredients

• DRESSING

• 2 large eggs
• 44.37 ml granulated sugar
• 22.18 ml all-purpose flour
• 6.16 ml salt
• 2.46 ml ground mustard
• 59.14 ml cider vinegar
• 59.14 ml water
• 14.79 ml butter or 14.79 ml olive oil
• 44.37 ml cream or 44.37 ml milk

• COLESLAW

• 1419.54 ml shredded cabbage (about 1 3/4 lbs)
• 1 large shredded carrot, about (3/4 cup)
• 1 celery, finely chopped (1/2 cup)
• 1 small onion, finely chopped (about 1/4 cup)
• 1 green bell pepper, finely chopped (about 1/2 cup)
• 59.14 ml minced parsley
• 7.39 ml celery seeds
• 4.92 ml mustard seeds
• 2.46 ml fresh coarse ground black pepper

directions

1. In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
2. Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
3. 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.
4. When very thick, remove from heat and beat in cream or milk. Cool.
5. this can be made a day ahead and refrigerated.
6. In a large bowl, combine all of the coleslaw ingredients.
7. Add the cooled dressing and toss lightly to coat with the dressing.

Reviews

[nancy.e.stevens]

It's been decades since I started looking for the boiled dressing recipe for coleslaw that my grandmother made on the family farm in western Pennsylvania. Grandma passed away before I got her recipe, but one of my aunts told me she made it from a white sauce with eggs. Every recipe I tried did NOT measure up to the taste I remember until this one. I am overjoyed to serve it tonight. BTW, the Amish were our neighbors and we bought apples, cheese, vinegar, apple cider and baked goods from them, but I think the recipe was Grandma's own. Boiled dressing was widely used before store-bought mayo became widely available and most farm wives made some version of it. Thanks again for bringing back memories and helping me retrieve a long-lost family recipe.

 

[Jan in Lanark]

I am so happy to be the first to review this recipe- can't believe it's been up for almost 5 years without a review, and am embarrassed to say I have made it a few times and neglected to rate it. This is a truly Amish way of making dressing. I love the tanginess and the combination of ingredients. I'm making it today to have with spare ribs. Thanks grandma!

 

[Jan S.]

This recipe is lifted verbatim from a Marcia Adams cookbook titled Heartland: The Best of the Old and the New from Midwest Kitchens. Credit should be given. The recipe for Creamy Coleslaw is on page 166.