“Amish” Coleslaw

I’ve been looking for a dairy-free/mayo-free for awhile now.  I tried out Asian coleslaw, but it wasn’t the greatest.  Cody didn’t even really like it (yeah, the guy who eats anything).  So I was a little hesitant to try another version of slaw… but I had cabbage to use up.  Cody was pretty skeptical when I told him my plan for dinner, but he’s brave ;).  Luckily, this recipe turned out good!  It tastes just like coleslaw should, but it still fits within my new diet restrictions.

Amish Coleslaw

slightly adapted from All Recipes


  • 1 medium head cabbage, cored & shredded
  • 1/2 medium onion, diced
  • 1 c white sugar (you could cut it back to 1/2 cup)
  • 1 c vinegar
  • 1 tsp salt
  • 1 tsp celery seed
  • 1 tsp white sugar
  • 1 tsp prepared mustard
  • 3/4 c vegetable oil (I used olive oil & it was fine)


  • In a small saucepan, combine vinegar, salt, celery seed, 1 tsp sugar, mustard & oil.  Bring to a boil & cook for 3 minutes.  Cool completely
  • In a large bowl, combine cabbage, onion, & 1 c sugar.  Pour the cooled sauce mixture over the cabbage; toss to coat
  • Refrigerate overnight before serving

PS: It’ll be pretty runny- just serve with a slotted spoon.  And feel free to add shredded carrots, cucumbers, or zucchini.


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