By Kevin Williams
This is a super slaw recipe from an Amish woman in Ohio, which is why this is called Mrs. Mast’s Best Amish slaw. I’ve never been a huge slaw fan. As an adult, my mother in law makes a tasty “broccoli slaw”, which I kind of like. I like the homemade versions of slaws more than like the scoop you get in a styrofoam cup at KFC. Don’t like those much.
Amish slaws tend to be pretty easy to make and full of flavor because they generally use fresh ingredients.
Here is what reader Barbara had to say about this slaw:
- 1 medium head cabbage, cored and shredded
- 1 medium onion, finely chopped
- 1 cup white sugar
- 1 cup vinegar
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon white sugar
- 1 teaspoon prepared mustard
- 1 tablespoon oil
- In a large bowl, toss together the cabbage, onions, bell peppers, and sugar. Set aside a large saucepan for the vinegar, salt, celery seeds, mustard, and oil. Bring the saucepan's contents to a boil and let cook for three minutes. Once it has cooled completely, you can pour it over your slaw and toss to coat thoroughly. For the best possible flavor, refrigerate overnight.
And if this slaw doesn’t work for you, we have some more: