Pennsylvania Dutch Pepper Slaw

Diana Adcock


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


☆☆☆☆☆ 0 votes

45 Min
24 Hr
No-Cook or Other


  • 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 medium
    head green cabbage
  • 1 large
  • 1 large
    green bell pepper
  • 1 large
    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.

Printable Recipe Card

About Pennsylvania Dutch Pepper Slaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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