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Kosher Nexus
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Amish Sweet And Sour Coleslaw

Ingredients

  • 1 cup sugar
  • 1 ½ teaspoons garlic salt
  • 1 ½ teaspoons minced onion
  • 1 ½ teaspoons paprika
  • ½ cup ketchup
  • ½ cup apple cider vinegar
  • 1 cup oil such as vegetable or canola oil
  • Salt and pepper to taste
  • 1 medium head cabbage shredded (or 1 14-ounce bag of pre-shredded coleslaw mix)
  • 1 onion finely diced
  • 3-4 carrots shredded

Instructions

  • In a large saucepan, whisk together sugar, garlic salt, minced onion, paprika, ketchup, vinegar, and oil. Bring to a boil and boil for 1 minute, whisking the entire time. Remove from heat and allow to cool completely in the refrigerator (at least 4 hours, or overnight). Season with salt and pepper, to taste.
  • Combine all vegetables in a large bowl and pour cooled dressing over top. Note: you will not need all of the dressing, so I suggest that you add the dressing slowly until the vegetables are coated completely, but not too soggy. You can keep any extra sauce in the refrigerator for up to 1 week and use it as a salad dressing, as a marinade for chicken, or as a stir-fry sauce.
  • Serve coleslaw immediately, or allow to chill for a few hours.