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pennsylvania dutch pepper slaw

Recipe by
Diana Adcock
Yes, IL

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

yield 8 serving(s)
prep time 45 Min
method No-Cook or Other

Ingredients For pennsylvania dutch pepper slaw

  • 3/4 c
    apple cider vinegar
  • 1 c
    white sugar
  • 1/4 c
  • 1 tsp
    celery seed
  • 1 tsp
    dry mustard
  • 1 tsp
    whole mustard seed
  • 2 tsp
  • 1 md
    head green cabbage
  • 1 lg
  • 1 lg
    green bell pepper
  • 1 lg
    red bell pepper

How To Make pennsylvania dutch pepper slaw

  • 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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