Best Pennsylvania Dutch Coleslaw Recipes

PENNSYLVANIA DUTCH COLESLAW

Pennsylvania Dutch Coleslaw image

My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! -Deb Darr, Falls City, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1 medium head green cabbage, shredded (about 8 cups)
1 cup shredded red cabbage
4 to 5 carrots, shredded
1 cup mayonnaise
2 tablespoons cider vinegar
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.

Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

PENNSYLVANIA DUTCH COLESLAW

Pennsylvania Dutch Coleslaw image

Sometimes it's nice to have a non-mayonnaise cole slaw like this one from Lizzie's Amish Cookbook. Interestingly, "coleslaw" comes from the Dutch "koolsla" meaning cabbage salad. Also, kohl is a German word for cabbage. Cook time is chilling time.

Provided by Carolyn Haas

Categories Other Salads

Time 2h20m

Number Of Ingredients 10

Ingredients

1 large cabbage, shredded
1 c celery, chopped
1/2 medium onion, chopped
1 medium green bell pepper, seeded and chopped
DRESSING
1 1/2 c sugar
1/2-3/4 c vinegar
1 tsp celery seed
1/2 tsp mustard seed
2 tsp salt, or to taste

Steps:

1. Mix veggies together in large bowl.
2. Mix dressing ingredients together and pour over veggies.
3. Stir together gently, chill for at least 2 hours to let flavors blend together before serving.