Amish Salad Dressing Recipe 35 Recipes

AMISH COLESLAW DRESSING RECIPE

Amish Coleslaw Dressing Recipe image

This coleslaw dressing has been taken to a new level, with a bit of a different twist on the traditional mayo type that you're probably most familiar with.

Provided by Anna

Time 15m

Number Of Ingredients 11

Ingredients

1/4 cup vegetable or canola oil
1/3 cup sugar
1/2 cup mayo or miracle whip
1/2 tsp. salt
1 tsp. minced onion
1/2 tsp. celery seed
1 1/2 tsp. mustard
1/4 tsp. ground pepper
1 1/2 tsp. white vinegar
1/4 package ramen noodles - broken up and toasted in a Tbs. of butter (this is totally optional)
2 16 oz. pkg. coleslaw

Steps:

Add all of your ingredients into chopper/blender; that is, except for the cabbage and ramen, of course.
Blend this together for about a minute.
Pour the dressing over your coleslaw and mix well. Refrigerate for about an hour before serving.
If you want an extra crunch on top of your coleslaw, you can toast the ramen noodles in about a Tbsp. of butter until slightly browned. Cool. Sprinkle the ramen on top of the coleslaw just before serving. Or you can skip this step, if you prefer.
If you don't use all of the dressing at once, store it in an airtight container in the refrigerator, for up to a month.

Nutrition Facts : ServingSize 1 serving, Calories 49 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 124 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 3 g

EASY AMISH POTATO SALAD RECIPE (

Easy Amish Potato Salad Recipe ( image

Provided by Katie

Time 2h30m

Number Of Ingredients 9

Ingredients

3 lbs golden potatoes
5 hard-boiled eggs
1 cup mayonnaise
1/4 cup celery, chopped
1/3 cup sugar
1 Tablespoon yellow mustard
1/4 cup diced white onion (probably about half of a small onion)
2 Tablespoon sweet pickle relish
1/2 teaspoon celery seed

Steps:

Bring a large pot of water to a roaring boil over high heat.
Place quartered and skinned potatoes into the water until tender.
Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl.
Mash the potatoes and then fold in the remaining potatoes.
Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top.
Fold in the chopped celery.
In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy.
Fold the dressing with the potato mixture until everything is combined.
Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.

Nutrition Facts : Calories 291 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

AMISH COOKED SALAD DRESSING

Amish Cooked Salad Dressing image

This is from The Amish Cook Recollections and Recipes from an Old Order Amish Family by Elizabeth Coblentz with Kevin Williams. It's posted in response to a recipe request. The Amish community this recipe represents is in Indiana, the Midwestern part of the U.S.

Provided by PanNan

Categories Salad Dressings

Time 10m

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 9

Ingredients

1 egg
1 cup water, plus
1 tablespoon water (divided)
2/3 cup all-purpose flour
2 teaspoons dry mustard
2/3 cup sugar
1/2 cup apple cider vinegar
3/4 cup vegetable oil
1 tablespoon lemon juice

Steps:

In a small bowl, beat the egg with 1 tbsp of the water;set aside.
In a saucepan, whisk together the flour, mustard, and sugar, then whisk in the remaining 1 cup water, vinegar, oil and lemon juice; heat over medium heat for 1 minute, whisking continuously (the dressing will be thick).
Add the egg mixture to the flour mixture and continue to cook for about 1 minute, stirring until the dressing has a mashed potato consistency and is off-white in color.
Remove from heat, cover, and cool completely.
Store in a covered jar in the refrigerator (will keep for several weeks).

Nutrition Facts : Calories 119.9, Fat 8.6, SaturatedFat 1.1, Cholesterol 10.6, Sodium 4.2, Carbohydrate 10.1, Fiber 0.2, Sugar 6.8, Protein 0.8

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