By Kevin Williams
This recipe comes to us from Adams County, Indiana and is steeped in tradition. The apples combined with the cabbage give the dish a nice end-of-autumn flavor. I’m not a huge Cole slaw fan, but I do like this dinner slaw. I remember tasting this recipe a time or two years and years ago in the Berne, Indiana community. Our recipe tester, Karen P, from North Carolina, tested the recipe for us and here’s what she had to say about it:
“This recipe put me in a festive holiday mood just looking at the colorful finished product! It’s not the usual vinegary slaw; the touch of acidity here comes from lemon juice. The flavors are a mix of sweet and tart, beautifully blended in this healthy salad. No mayonnaise here, either; just a touch of (unsweetened) whipped cream binds the mixture.
This delicious recipe just might become a new addition to my traditional Thanksgiving menu. Five stars!”
That is about as good of a review as you can get, so if you are searching for something lighter to round out your Thanksgiving menu, this may well be a good fit!
And here is the recipe!
- 1 small head of cabbage
- 2 tart apples, chopped
- 1 medium onion
- 3 hard-boiled eggs
- 1 /4 teaspoon of salt
- 1 /4 cup lemon juice
- 2 pimentos
- 2 tablespoons of sugar
- 1 teaspoon dry mustard
- 1 tablespoon melted butter
- 1 /2 cup of whipped cream
- Shred cabbage and combine with apples, onion, and pimento.
- Grate egg yolks.
- Add salt, sugar, mustard, and butter.
- Add egg whites, chopped fine
- Stir in lemon juice, then add whipped cream and mix well.
The above slaw is probably the most festive and fall focused, but we do have other popular slaws in the Amish Cook archives, so here are four more that also may merit consideration!
TRADITIONAL AMISH HOMEMADE SLAW: Click here.
EASIEST AMISH SLAW – Click here.
AUTHENTIC AMISH CREAMY COLE SLAW – Click here for this delicious recipe!
MENNONITE FARMHOUSE COLE SLAW – Yum to this one! Click here.