This Pennsylvania Dutch Pepper Slaw is a classic PA Dutch Country recipe and a family favorite. Also known as Pennsylvania Dutch Pepper Cabbage, Moravian Slaw, or Freezer Slaw, this mayo-free coleslaw is a refreshing change from the traditional creamy coleslaw. Crunchy cabbage, carrots, and green bell peppers are finely grated and dressed in a tart and tangy dressing for a crisp, bursting-with-flavor vinegar slaw recipe.
A unique feature of this vinegar-based slaw is that it freezes surprisingly well. I like to make a batch and freeze it in portions that I can pull out of the freezer and enjoy later. {And if you’re looking for a more traditional mayo-based coleslaw, check out my recipe for the Best Creamy Coleslaw. For another PA Dutch Side Dish, don’t miss my Pennsylvania Dutch Creamed Cucumbers.}
This Pennsylvania Dutch Pepper Slaw, long popular in PA Dutch and Amish communities, is the perfect balance of tangy and sweet. Plus, it has a refreshing crunch that pairs well with many so meals including pulled pork, grilled meats, fish sandwiches, or traditional Pennsylvania Dutch dishes. Unlike traditional coleslaw, this recipe skips the mayonnaise in favor of a vinegar-based dressing, giving it a lighter feel and a nostalgic sweet pickle flavor. It’s also a pretty dish and lends a colorful, festive touch to the table.
Ingredients for PA Dutch Pepper Slaw
Ingredients for the slaw:
Green Cabbage – Regular green cabbage works best in this recipe. One medium head or half of a large head will be perfect.
Carrots – You can use one or two carrots, depending on your preference. Any color is fine, but I prefer regular orange carrots. I also recommend peeling your carrots before grating them.
Bell Peppers – Green bell pepper is my preference in this slaw recipe. I think the fresh green flavor complements this dish perfectly. If you aren’t a fan of green peppers, feel free to use whatever type you like.
Salt – Use any type of salt that you like and have on hand. The purpose of the salt in this dish is not only to flavor but also to draw the excess water from the vegetables before adding the dressing.
Ingredients for the vinegar dressing:
This Pennsylvania Dutch Pepper Slaw has a sweet, tangy vinegar dressing similar to a pickle brine.
Vinegar – I recommend using apple cider vinegar for the best flavor.
Sugar – This is a traditional recipe and it calls for a generous amount of granulated sugar to give it that authentic, sweet-and-sour flavor. Feel free to reduce the amount or substitute with honey, maple syrup or a less refined sugar. Or substitute your favorite non-caloric sweetener or a sugar alternative for a low or no-sugar slaw.
Celery Seed – I love the flavor celery seed gives this dressing. If you aren’t a fan of celery seed, you can leave it out or substitute an equal amount of mixed pickling spice.
Dry Mustard – This is ground mustard powder. I don’t recommend leaving it out as it gives this dressing a lot of flavor. If you don’t have it, you can substitute prepared yellow mustard, in a pinch.
Make-Ahead And Storage Tips for PA Dutch Pepper Slaw:
Tips for making your coleslaw ahead and storing it.
- Make-ahead coleslaw for convenience and flavor: This Dutch Pepper Slaw is also a fantastic make-ahead side dish. Because it’s a vinegar-based slaw (and a type of pickled cabbage), it will last longer in the fridge than a mayo-based slaw. And it becomes even tastier over time as the flavors blend and the veggies soak up the dressing. I like to make it a few hours to a day ahead for the best flavor.
- Store Vinegar Coleslaw in the refrigerator or freezer: This vinegar coleslaw recipe will last between 3-5 days when stored in an airtight container in the fridge. Store in the freezer in freezer-safe containers for up to 3 months. For best results, I recommend thawing the slaw in the refrigerator for a few hours or overnight before serving. As always, If you notice any off smells or changes in texture, it’s best to discard it.
Whether you’re enjoying it as a side dish at a summer BBQ or looking for a recipe for coleslaw without mayonnaise, this Pennsylvania Dutch Pepper Slaw is sure to become a cherished favorite in your home, just as it is in mine.
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PA Dutch Pepper Slaw
- Total Time: 20 minutes
- Yield: 10-12 Servings 1x
Description
This Pennsylvania Dutch Pepper Slaw is a Dutch country classic! This vinegar-based slaw features a sweet pickle brine and fresh bell peppers, making it a perfect no-mayo alternative.
Ingredients
- 1 medium-head green cabbage (about 2 pounds), core removed
- 1 medium carrot
- 2 bell peppers (any color will work, but I prefer to use at least 1 green pepper)
- 2 teaspoons salt
- 3/4 cup apple cider vinegar
- 1 cup granulated sugar (reduce to suit your taste or use your favorite alternative sweetener for a lower sugar version) *See note below
- 1/4 cup water
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
Instructions
- Finely chop the green cabbage, carrot, and bell pepper using a food processor. (If you don’t have a food processor, you can chop them finely by hand, or use a box grater). Place the finely grated vegetables into a large bowl, toss with salt, and allow to stand for an hour. After an hour, squeeze any liquid from the vegetables before adding the dressing.
- While the vegetables are resting, combine the apple cider vinegar, sugar, water, celery seed, and mustard in a saucepan. Bring to a boil, stirring continuously until sugar is dissolved. Remove from heat and allow to cool.
- Combine the vegetables and the dressing. Refrigerate until ready to serve. This slaw tastes best if made at least a few hours ahead.
- Store slaw in the fridge. It tastes best if eaten within 3-5 days.
- To store for longer than 5 days, pack into freezer-safe containers and freeze. For best results, use within 3 months.
Notes
While I enjoy this coleslaw with the full amount of sugar, I know that many folks prefer to cut back or avoid sugar for many different reasons. You can substitute honey or another natural sweetener in this recipe to your taste. And while I haven’t personally tried it, I have had other readers tell me they have successfully used non-caloric sweeteners like splenda in this recipe .
- Prep Time: 20 minutes
- Cook Time: 0 hours
78 Comments
Kathi
June 8, 2020 at 2:19 amIt was okay but a bit dry for my taste so I added 1/2 Best Food Mayo and now it’s just fine for me. Sorry.
Melissa
June 8, 2020 at 2:58 amNo worries. I understand that some people prefer a creamy coleslaw. Sorry it didn’t work out for you.
Linda Kuehl
March 16, 2023 at 4:19 pmKathi. Melissa thanks for your comments. I think I’ll try it both ways but will use my homemade egg salad dressing. However, I think this will last longer without the salad dressing. Since there’s only two of us, this might be the better choice! Blessings to you both! Linda K.
Janice
April 16, 2023 at 3:28 amCan I get the recipe for homemade egg dressing
Rosie
October 17, 2024 at 7:42 pmGreat recipe. My husband who is a picky eater said he really enjoyed it!
★★★★★
Melissa Lynn
October 17, 2024 at 7:44 pmI’m so happy to hear this! Thank you for the review and stop back again soon!
Sandra
June 8, 2020 at 2:47 amWe don’t like coleslaw with mayonnaise in our house, so this was perfect for us. We had it with out grilled chicken this weekend and there were no leftovers. Thank-you!
Heather
June 9, 2020 at 7:54 pmIt was different from regular coleslaw but very good. Will make again.
★★★★
Sam
June 9, 2020 at 7:59 pmVery good!
★★★★★
Patricia Dietrich
July 10, 2020 at 9:22 pmHave you ever tried canning pepper cabbage?
Melissa
July 12, 2020 at 3:49 pmNo, I have never canned pepper cabbage. If this is something that you do, let me know!
Lil
October 8, 2022 at 7:28 pmI just made and canned 8 pints. I forgot to add the salt so I am hoping it will still can ok and i can add salt when we open it.
Melissa
October 10, 2022 at 3:13 amLil, I just wanted to say that I have never canned this recipe and can’t guarantee its safety. In our house, we just eat it as a side dish. It seems like it “could” be safe given the amount of vinegar, but I can’t say for sure. Maybe you have experience canning this type of slaw? If not, you can call your county extension office to double-check that this is a safe canning recipe.
Miz Helen
May 20, 2021 at 8:56 pmYour awesome post is featured on Full Plate Thursday,537 and we just pinned it to our features board! Thanks so much for sharing your talent with us and hope you come back soon!
Miz Helen
Mr C
October 3, 2021 at 6:33 pmDelicious slaw! Reminded me of my Grandmother’s, and unfortunately I never got her recipe. Will make again and again.
Melissa
October 9, 2021 at 2:49 amThat makes me very happy to hear. I’m so glad you enjoyed the recipe!
Dana Dingman
October 7, 2023 at 2:34 pmOh my goodness! I am so happy to have found your recipe! Just like my grandma DeeDee’s up in Bowmanstown PA!! She used to make this in the summer for our back yard bbq’s in the 70’s and I always looked forward to it! ❤️
★★★★★
Melissa
October 10, 2023 at 4:08 pmI’m so glad you found it! I hope you love the recipe!
Angela
January 27, 2022 at 8:21 pmThis looks delicious. Love cole slaw.
Melissa
February 15, 2022 at 6:06 pmThank you! I hope you give it a try!
Daphine M Vernon
March 23, 2022 at 4:33 pmSounds like a raw version of chow chow. Will try!
Melissa
April 6, 2022 at 5:44 pmI never thought of it that way, but I think you are right!
Suzanne
May 19, 2022 at 2:27 pmDo you think I could use a sugar subsitute?
Melissa
May 22, 2022 at 3:10 pmYes, I think a sugar substitute, Splenda, or whatever substitute you typically use, would work just fine.
Janice Miller
January 13, 2024 at 10:18 pmI have had coleslaw turn dark overnight. I blamed Sweet & Low because that was the only difference in making it.
Melissa
January 24, 2024 at 6:45 pmIt very well could be the Sweet & Low. I haven’t tried it so I can’t say for sure.
Joan Whalen
January 16, 2024 at 1:18 amCould honey be used for sugar?
Melissa
January 24, 2024 at 6:48 pmI haven’t tried it but I don’t see why it couldn’t. If you try it with honey, let me know how it turns out.
Diana
May 27, 2022 at 8:09 pmI made PA Dutch Pepper Slaw for the first time this morning and have to say I absolutely LOVE this! It is DELICIOUS! I am sure I will be making this recipe multiple times throughout the summer and beyond.
Would you happen to have per serving nutrition information on this recipe?
Melissa
May 31, 2022 at 2:23 amI am so happy you enjoyed the recipe! I actually don’t have official nutrition information, but I quickly ran the recipe through an online nutrition calculator to see what it comes up with. Assuming 10 servings it comes in at 114 calories, 0 mg cholesterol, 488 mg sodium, 28 g of carbs, 24.5 g of sugar, 2.8 g of fiber, and 1.6 g of protein. I suspect the actual amount of sugar would be a little lower because a good bit of the brine will remain in the bowl. I hope this helps!
Cathy
November 8, 2022 at 1:07 amThis cans up very well. Water bath method. I call it a pickled slaw after canning it is still crunchy.
Melissa
November 8, 2022 at 5:34 pmThanks for letting me know!
Alice
December 18, 2022 at 6:12 pmCathy……. May i ask how long did you do the water bath process
Randy
November 26, 2022 at 9:01 pmI made this to take to work for a potluck featuring Italian beef sandwiches. Big hit! I was nervous about the amount of sugar because I do not like sweet slaw, but I did not alter the recipe. The sugar and the vinegar were just the right balance. Left overnight to marinate, it was incredibe but still crunchy.
★★★★★
Alice
December 18, 2022 at 6:09 pmThe Recipe I have like this is called Freezer Cole Slaw so when i made it i put it in freezer containers and put in the freezer very very yummy
Jack
February 18, 2023 at 2:36 amMade the recipe just as written! Delicious! it’s on my list!
Just for clarification; I was born and raised in Scranton and we never referred to Pennsylvania as anything but Pennsylvania!! 75 years old, now living in Arizona, and it’s still PENNSYLVANIA!!!
★★★★★
Holly
March 7, 2023 at 6:07 pmThis is the best PA Dutch Pepper cabbage recipe I’ve found. It tastes like what my meemaw used to make. 5 stars.
★★★★★
Joey
March 14, 2023 at 3:57 pmThis is very similar to Freezer Slaw and with the ingredients I’m sure you could freeze this. It will also keep quite awhile in the fridge.
Bob Ely
March 19, 2023 at 12:18 pmI love this recipe! I once ran a Mennonite restaurant (family cookin style) and this was on of the items on the “Amish dinner” plate. It was slow roast beef, Dutch potatoes, Dutch slaw, schnitzel beans and a roll. Everyone enjoyed the “sweet and sour” flavor of the slaw.
★★★★★
Melissa
March 23, 2023 at 6:19 pmI’m so glad you enjoyed the recipe (especially since you ran a Mennonite restaurant!) I hope you’ll come back and visit again soon!
Susanne
October 12, 2023 at 11:50 amWould love a recipe for Dutch Potatoes and Snitchel Beans. 🙂
Melissa
October 20, 2023 at 4:19 pmI’ll work on that!
Gary
May 13, 2023 at 2:48 pmI made this the other week and it was good the day I made it but it was fantastic from the second day onward just needed a little time for the flavors to meld. I live only a few blocks from a farmers market and it was at least as good as any sold there. Now I am trying to figure out a way to add just a touch of heat to it. I’m considering add a small jalapeño or cherry pepper to it.
Melissa
May 16, 2023 at 7:09 pmI’m so happy you liked the recipe! Isn’t it funny how some things just taste better after a day or two? To make it hotter, you could try substituting some of the bell pepper with a spicy pepper, or you could add some chili flakes to the dressing.
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May 29, 2023 at 3:51 pm[…] PA Dutch Cabbage and Pepper Slaw: From My Homemade Roots, sometimes called Pennsylvania Dutch Pepper Cabbage, this no-mayo coleslaw is dressed in a deliciously refreshing sweet-an- sour vinegar dressing with lots of bell pepper flavor. […]
Chelsea
July 10, 2023 at 9:58 pmHow long is this good for in the fridge?
Melissa
July 11, 2023 at 4:57 amThe cabbage is essentially pickled, so it should last for 2-3 weeks in a covered container in the fridge. If at any time it begins to taste or smell off, you’ll know it’s time to toss it out.
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Nicole
July 29, 2023 at 4:12 pmYummy!! I love fresh veggies! And though here in the south we are a custom to everything creamy and fatty, I’m usually the one bringing something outside the box. I absolutely love this recipe!! It’s sweet, tangy and light !
★★★★★
Gary Vibbert
August 8, 2023 at 8:47 pmI made this in the spring with some cabbage left over from St Patty’s Day. It was good the first day and great every day after. We have an Amish stand at our farmers market and this was at least as good if not better than theirs. I will be making it again in a few weeks when the weather starts to turn cooler here in PA.
★★★★★
Melissa
August 10, 2023 at 3:06 pmI’m happy you like the slaw! Thank so much for leaving a review!
Miz Helen
October 4, 2023 at 5:22 pmWe sure have enjoyed featuring your awesome post at Full Plate Thursday, 600. Thanks so much for sharing with us, we have pinned your post and hope you come back soon!
Miz Helen
★★★★★
Kari
October 10, 2023 at 12:38 amI have made this slaw for years. I also like to add some celery, onion, celery seed and when really out to please the palate some pimento stuffed green olives.
★★★★★
Melissa
October 10, 2023 at 4:06 pmThose sound like great additions I will have to try! Especially the olives!
Donna Hudson
October 13, 2023 at 10:27 pmI make this recipe using sauerkraut! Rinse well and drain the sauerkraut first, then continue with the rest of the recipe. It is delicious! ☺️
Melissa
October 20, 2023 at 4:18 pmThat sounds great! I’ll have to try that!
Rick
October 28, 2023 at 11:21 pmMelissa,
Thank you for the recipe. My wife love Cole slaw but ironically has a love/hate relationship whit mayonnaise. She is head over helps with your recipe.
Also substituting an artificial sweetener for the sugar makes it Keto friendly and is still delicious.
Melissa
October 31, 2023 at 5:57 pmI’m happy your wife enjoyed the slaw! And thank you for letting us know about the artificial sweetener. I know a lot of people don’t eat sugar, so sharing your experience will be helpful to other readers.
Esmé Slabbert
November 3, 2023 at 6:42 pmWhat a lovely-looking salad and I can also make this for my vegan family.
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Come and join us Mon – Saturday at SeniorSalonPitStop as well as #WordlessWednesday #Photography Wednesday – Saturday. You will find the info under BLOGGING
★★★★★
Mary
December 13, 2023 at 9:44 pmSuper easy, great flavor!
I halved everything cause I had 1/2 cabbage.
It was plenty. Used more carrots to get rid of some I had, and a red pepper cause I didn’t feel like going out to get a green one!
Will be my new go to cabbage recipe, it had plenty of moisture!
★★★★★
Betsy Fitzgerald
January 15, 2024 at 12:52 amThis brings back memories of my Mother and Grandmother who always served pepper cabbage with chicken and waffles, but not the chicken and waffles as we know it today (fried chicken served with waffles and syrup), but homemade waffles, left-over roasted and shredded chicken drowned in a copious amount of homemade chicken gravy which smothered the waffles. Now that I have myself talked into it, I guess I’ll make it tomorrow!
Melissa
January 24, 2024 at 6:47 pmThose chicken and waffles sound amazing! You have me hungry now – I may have to try to make them myself!
Janice
January 16, 2024 at 2:25 pmCan you freeze this for later?
Melissa
January 24, 2024 at 6:49 pmYes, you sure can. Just be sure to use freezer bags or other freezer-safe containers.
April Black
March 20, 2024 at 1:44 pmThis is the same as my canned coleslaw aka winter slaw.
★★★★★
JoAnn
April 8, 2024 at 4:33 amThis was a childhood favorite and my Grandmother would make it. She was born in 1896 in South Jersey, just across the river from Wilmington. I am the 4th generation born there but all have scattered. I now live in Eastern New Mexico. Do you have a recipe for sticky buns? Had to find good ones here and I haven’t attempted to make them yet. But we do have Taylor pork roll just not the really good rolls to complete the best breakfast. Of course we have a lot of great Mexican, Native American and Tex-Mex dishes so no complaints. Thanks for sharing. I look forward to making pepper cabbage after my next grocery trip. Have a blessed day.
Melissa
April 8, 2024 at 5:54 pmI am not sure if I have a sticky buns recipe, but I will look through my recipe box to see. I bet Eastern New Mexico is very beautiful. I’m sure I would love all of the Mexican, Tex-Mex and Native American foods! And I hope you enjoy the pepper slaw!
Linda Johnston
June 28, 2024 at 12:06 pmI now live in PA and brought this slaw recipe from my mom. We lived in TN. I also had it at a neighborhood gathering when we lived in Asia, The woman who made it was a child of a diplomat who live all over the globe. Clearly the recipe has spread all through the country and also has many names! Still delicious! Thanks for sharing this recipe and story. Viditing from Miz Helen’s link party; post #63
Melissa
June 28, 2024 at 7:40 pmYes, this seems to be a popular recipe all over!
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Donna
August 28, 2024 at 2:13 pmMy family has been eating PA Dutch coleslaw before I was born.
We eat it as a side dish and we love some of it on a ham sandwich.
We use a favorite kind of roll and stack thinly sliced ham on it and top with this PA Dutch slaw. Yummy…
★★★★★
Melissa Lynn
September 5, 2024 at 7:32 pmI’ve never tried it on a ham sandwich, but I will now. Sounds good!
Andrew
September 21, 2024 at 6:28 pmI love it! This reminds me of the pickled cabbage we used to get from Newhard’s in Copley, PA when I was a kid.
★★★★★
Melissa Lynn
October 9, 2024 at 2:24 amIt really is like a pickled cabbage. It’s basically the same kind of brine I use for sweet pickles.
LuAnn West
October 28, 2024 at 10:05 pmI happen to have a red or purple cabbage from my sister’s garden. Any reason I can’t use that instead of the recommended green cabbage?
★★★★★
Melissa Lynn
October 29, 2024 at 3:25 amI don’t see any reason why you couldn’t use red cabbage. If you try it, let me know how it turns out!