Cole slaw with mayonnaise dressing from Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens by Marcia Adams

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Notes about this recipe

  • Eat Your Books

    Requires refrigerating for at least 2 hours.

  • ldmallow on May 24, 2026

    Cut the sugar to 2 or 3 tablespoons and used closer to a cup of mayo. It was still plenty sweet.

  • trudys_person on August 21, 2022

    Good recipe for dressing. I used less sugar, as suggested by PinchOfSalt, and bagged coleslaw mix.

  • PinchOfSalt on July 04, 2013

    Made this without the bell pepper. A pretty slaw that has a very watery dressing after it has been allowed to sit. The onion was sharp at first but the flavor became milder after the two-hour refrigeration time. Sweeter than I would like. Cut back on the sugar next time! Alternatively, try making the recipe in two steps - wilt the cabbage as described in the recipe, omitting the mayonnaise, drain it after a couple of hours, then add the and mayonnaise just before serving.

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