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 it also contains rather a large amount of vinegar. Hence, the sweet and sour. But if you prefer your slaw a little more sour than sweet, just use a bit less sugar.
And actually, the dressing for this recipe is like the kind of brine you would use for a sweet pickle, and this slaw could really be thought of as a pickled cabbage salad. Any way you want to look at it, though, it’s absolutely delicious. For the best results, make it a few hours ahead of time and store it in the fridge until ready to serve.
Enjoy!
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Ingredients
Instructions
https://myhomemaderoots.com/pa-dutch-pepper-cabbage/
Visit my friends for more great recipes:
Full Plate Thursday at Miz Helen’s Country Cottage
Meal Plan Monday at Christy Jordan’s Southern Plate
Weekend Potluck at The Country Cook
It 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.
No worries. I understand that some people prefer a creamy coleslaw. Sorry it didn’t work out for you.
We 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!
It was different from regular coleslaw but very good. Will make again.
Rating: 4 / 5
Very good!
Rating: 5 / 5
Have you ever tried canning pepper cabbage?
No, I have never canned pepper cabbage. If this is something that you do, let me know!