Pennsylvania Dutch Pepper Slaw

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By Diana Adcock
from Yes, IL

If you like sweet bell peppers you will love pepper slaw. Cook time reflects chill time.

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serves 8
prep time 45 Min
method No-Cook or Other

Ingredients

  •   3/4 c
    apple cider vinegar
  •   1 c
    white sugar
  •   1/4 c
    water
  •   1 tsp
    celery seed
  •   1 tsp
    dry mustard
  •   1 tsp
    whole mustard seed
  •   2 tsp
    salt
  •   1 medium
    head green cabbage
  •   1 large
    carrot
  •   1 large
    green bell pepper
  •   1 large
    red bell pepper

How To Make

  • 1
    In a medium saucepan, combine the apple cider vinegar, sugar, water, celery seed and mustard.
  • 2
    Over medium-high heat bring to a boil, stirring constantly to dissolve sugar, then boil for 1 minute. Remove from heat and allow to cool to room temperature.
  • 3
    Using a food processor, finely grate the green cabbage, carrot and bell peppers.
  • 4
    Place the finely grated vegetables into a large bowl, stir in salt and set aside for 1 hour.
  • 5
    Drain vegetables but do not rinse. Add the cooled dressing, reserving 1/4 cup, and stir to combine. Cover and refrigerate overnight, both slaw and reserved dressing.
  • 6
    Before serving uncover slaw and give it a good stir. If it's swimming in juice drain it but keep it moist. Add the 1/4 cup reserved dressing to brighten it back up.

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