Back in my ancestral home of PA (pronounced P-A, better known to non-natives as Pennsylvania), this PA Dutch Pepper Slaw, is a favorite coleslaw recipe. Also sometimes called Pennsylvania Dutch Pepper Cabbage, this coleslaw doesn’t contain mayonnaise. Instead, it has a deliciously refreshing sweet and sour vinegar dressing and lots of bell pepper flavor. (And if you’re looking for Pennsylvania Dutch recipes, check out my recipe for PA Dutch Creamed Cucumbers.)
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. So this slaw could really be thought of as a pickled cabbage salad. Anyway 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.
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