If you like sweet bell peppers you will love pepper slaw. Cook time reflects chill time.
prep time45 Min
methodNo-Cook or Other
apple cider vinegar
whole mustard seed
head green cabbage
green bell pepper
red bell pepper
How To Make
In a medium saucepan, combine the apple cider vinegar, sugar, water, celery seed and mustard.
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.
Using a food processor, finely grate the green cabbage, carrot and bell peppers.
Place the finely grated vegetables into a large bowl, stir in salt and set aside for 1 hour.
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.
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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Categories & Tags for Pennsylvania Dutch Pepper Slaw: