Pennsylvania Dutch Pepper Slaw: A Sweet and Tangy No-Mayo Coleslaw Recipe

This Pennsylvania Dutch Pepper Slaw, also known as Amish Coleslaw, is a beloved recipe from PA Dutch Country and a longtime family favorite. You may also hear it called Pennsylvania Dutch Pepper Cabbage, Moravian Slaw, or Freezer Slaw. Unlike traditional creamy coleslaw, this mayo-free coleslaw is light, crisp, and full of flavor. Finely grated cabbage, carrots, and green bell peppers are tossed in a sweet and tangy vinegar-based dressing, making this a refreshing and vibrant slaw.

One of the unique things about this vinegar coleslaw is that it freezes beautifully. I love making a big batch and storing it in portions for a quick and easy side dish anytime. If you’re looking for a traditional mayo-based coleslaw, check out my recipe for the Best Creamy Coleslaw. And for another PA Dutch side dish, don’t miss my Pennsylvania Dutch Creamed Cucumbers!

This was originally published in June 2020 and updated in March 2025 for clarity. The recipe remains the same. 

More about Pennsylvania Dutch Pepper Slaw (or Amish Coleslaw)

If you’ve ever sat down to a meal in PA Dutch or Amish country, chances are you’ve tasted this Pennsylvania Dutch Pepper Slaw. It’s a simple, no-fuss dish that brings together just the right mix of tangy and sweet, with a crisp bite that’s downright refreshing. Unlike your usual creamy coleslaw, this one skips the mayo in favor of a bright, vinegar-based dressing, giving it that old-fashioned, sweet-pickle kind of flavor folks love.

This Amish coleslaw is the perfect companion to pulled pork, grilled meats, or crispy fish sandwiches, and it fits right in next to classic PA Dutch dishes like chicken pot pie, ham loaf, or a big helping of brown buttered noodles. It’s also a real beauty on the table—bright, colorful, and just festive enough to liven up a Sunday dinner or a summer picnic spread.

One of the best things about this slaw? It keeps like a charm. Since it’s made with vinegar instead of mayo, it stores well in the fridge and even freezes beautifully, so you can make a big batch and tuck some away for later. That way, when life gets busy, you’ve got a ready-to-go side dish just waiting for you.

Why You’ll Love This Coleslaw

✅ No Mayo – Vinegar coleslaw is a lighter alternative to creamy coleslaw
✅ Sweet & Tangy – Perfectly balanced flavors
✅ Crisp & Crunchy – A refreshing bite with every forkful
✅ Make-Ahead Friendly – Gets better with time and freezes well
✅ Versatile – Pairs with BBQs, seafood, grilled meats, and traditional PA Dutch meals

Ingredients for PA Dutch Pepper Slaw

(The complete list of ingredients, amounts, and instructions is in the printable recipe card below).

Slaw Ingredients

Green Cabbage – Regular green cabbage works best. Use one medium head or half of a large head for just the right amount.
Carrots – Use one or two carrots, depending on preference. While any color works, I prefer classic orange carrots for their sweet flavor and vibrant color. Peeling before grating gives the best texture.
Bell Peppers – Green bell pepper is my favorite for this recipe, as its fresh, slightly bitter flavor complements the sweet and tangy dressing. However, if you prefer, you can substitute red, yellow, or orange peppers for a milder taste.
Salt – Any salt will work. Salt helps draw out excess moisture from the cabbage before adding the dressing, ensuring a crisp, well-seasoned slaw.

Vinegar Coleslaw Dressing Ingredients

This sweet-and-tangy vinegar dressing is similar to a pickle brine, giving the slaw its signature crisp bite and old-fashioned flavor.

Vinegar – Apple cider vinegar is the best choice for depth of flavor, but white vinegar works well, too.

Sugar or other sweetener – Traditional PA Dutch Pepper Slaw calls for a generous amount of granulated sugar to create its signature sweet-and-sour taste. Feel free to:

• Reduce the sugar for a less sweet slaw
• Swap in honey, maple syrup, or a natural sweetener
• Use a sugar alternative for a low-carb or keto-friendly version

Celery Seed – Adds a distinctive, old-fashioned Pennsylvania Dutch flavor. If you’re not a fan, you can:

• Leave it out
• Substitute an equal amount of pickling spice

Dry Mustard – This ground mustard powder is key to the dressing’s flavor. If you don’t have it, you can substitute prepared yellow mustard (use double the amount of dry mustard).

How to Make Pennsylvania Dutch Pepper Slaw

• Shred the Vegetables – Finely shred or grate the cabbage, carrots, and bell peppers. A food processor makes this step easy!
• Salt & Drain – Toss the shredded vegetables with salt and let them sit for 30 minutes to release excess moisture. Then, drain and gently squeeze dry.
• Make the Dressing – In a small saucepan, combine vinegar, sugar, water, celery seed, and dry mustard. Heat just until the sugar dissolves (don’t boil). Let it cool slightly.
• Toss & Chill – Pour the dressing over the vegetables, mix well, and let it sit for at least 2 hours before serving. This allows the flavors to meld.

Make-Ahead And Storage Tips for PA Dutch Pepper Cabbage:

Make-Ahead for Best Flavor

This slaw actually gets better with time, so making it a day ahead is a great idea! The flavors deepen as the cabbage soaks up the sweet-and-tangy dressing. For the best taste and texture, make it a few hours to a full day ahead.

How to Store this Coleslaw

Fridge Storage: Keep this Amish coleslaw in an airtight container for 3-5 days. The flavors continue to intensify as it sits.

❄️ Freezing: This vinegar-based slaw freezes beautifully! Store in freezer-safe containers for up to 3 months. To serve, thaw in the fridge overnight, drain any excess liquid, and give it a fresh toss before enjoying.

Safety Tip – If you notice any off smells or texture changes, it’s best to discard it.