Back in my ancestral home of PA (pronounced P-A, better know to non-natives as Pennsylvania), this is a favorite coleslaw recipe. Instead of a mayo-based dressing, it has a deliciously refreshing sweet and sour vinegar dressing and lots of bell pepper flavor.
I do love a good creamy coleslaw, but this slaw is just right for hot summer days and backyard BBQs. It’s crisp and, with all of those yummy bell peppers, just tastes garden-fresh. In fact, it is a perfect dish to make in the summer or early fall with produce fresh from the garden. Now you may notice that the recipe contains rather a lot of sugar, but trust me, it’s totally needed because the dressing also contains rather a large amount of vinegar. Hence, the sweet and sour. In reality, it’s really like the kind of brine you would use for a quick pickle, and could really be thought of as a pickled cabbage salad. Any way you want to look at it, it’s absolutely delicious. For the best results, make it a day ahead of time and store it in the fridge until ready to serve.
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