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PA Dutch Pepper Slaw

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.)

Pennsylvania Dutch Pepper Cabbage Slaw

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.

Enjoy!

My Homemade Roots

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PA Dutch Pepper Slaw

PA Dutch Pepper Slaw


  • Author: My Homemade Roots
  • Total Time: 20 minutes
  • Yield: 10-12 Servings 1x

Description

This Pennsylvania Dutch Pepper Slaw is made without mayonnaise, and instead, has a deliciously refreshing sweet and sour vinegar dressing and lots of bell pepper flavor.


Ingredients

Units Scale
  • 3/4 cup apple cider vinegar
  • 1 cup sugar
  • 1/4 cup water
  • 1 teaspoon celery seed
  • 1 teaspoon dry mustard
  • 2 teaspoons salt (use more or less to taste)
  • 1 medium head green cabbage (about 2 pounds)
  • 1 medium carrot
  • 2 bell peppers (any color will work, but I prefer to use at least 1 green pepper)

Instructions

  1. In a saucepan, combine the apple cider vinegar, sugar, water, celery seed, mustard, and salt. Bring to a boil, stirring continuously until sugar is dissolved. Remove from heat and allow to cool.
  2. Chop cabbage in half and remove the core. Using a food processor, finely chop the green cabbage, carrot and bell pepper. (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, and set aside while you make the dressing.
  3. Combine the vegetables and the dressing. Refrigerate until ready to serve. This slaw tastes best if it is made at least a few hours ahead.
  • Prep Time: 20 minutes
  • Cook Time: 0 hours

PA Dutch Pepper Slaw

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

65 Comments

  • Kathi
    June 8, 2020 at 2:19 am

    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.

    Reply
    • Melissa
      June 8, 2020 at 2:58 am

      No worries. I understand that some people prefer a creamy coleslaw. Sorry it didn’t work out for you.

      Reply
    • Linda Kuehl
      March 16, 2023 at 4:19 pm

      Kathi. 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.

      Reply
      • Janice
        April 16, 2023 at 3:28 am

        Can I get the recipe for homemade egg dressing

        Reply
  • Sandra
    June 8, 2020 at 2:47 am

    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!

    Reply
  • Heather
    June 9, 2020 at 7:54 pm

    It was different from regular coleslaw but very good. Will make again.

    Reply
  • Sam
    June 9, 2020 at 7:59 pm

    Very good!

    Reply
  • Patricia Dietrich
    July 10, 2020 at 9:22 pm

    Have you ever tried canning pepper cabbage?

    Reply
    • Melissa
      July 12, 2020 at 3:49 pm

      No, I have never canned pepper cabbage. If this is something that you do, let me know!

      Reply
      • Lil
        October 8, 2022 at 7:28 pm

        I 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.

        Reply
        • Melissa
          October 10, 2022 at 3:13 am

          Lil, 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.

          Reply
  • Miz Helen
    May 20, 2021 at 8:56 pm

    Your 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

    Reply
  • Mr C
    October 3, 2021 at 6:33 pm

    Delicious slaw! Reminded me of my Grandmother’s, and unfortunately I never got her recipe. Will make again and again.

    Reply
    • Melissa
      October 9, 2021 at 2:49 am

      That makes me very happy to hear. I’m so glad you enjoyed the recipe!

      Reply
      • Dana Dingman
        October 7, 2023 at 2:34 pm

        Oh 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! ❤️

        Reply
        • Melissa
          October 10, 2023 at 4:08 pm

          I’m so glad you found it! I hope you love the recipe!

          Reply
  • Angela
    January 27, 2022 at 8:21 pm

    This looks delicious. Love cole slaw.

    Reply
    • Melissa
      February 15, 2022 at 6:06 pm

      Thank you! I hope you give it a try!

      Reply
  • Daphine M Vernon
    March 23, 2022 at 4:33 pm

    Sounds like a raw version of chow chow. Will try!

    Reply
    • Melissa
      April 6, 2022 at 5:44 pm

      I never thought of it that way, but I think you are right!

      Reply
  • Suzanne
    May 19, 2022 at 2:27 pm

    Do you think I could use a sugar subsitute?

    Reply
    • Melissa
      May 22, 2022 at 3:10 pm

      Yes, I think a sugar substitute, Splenda, or whatever substitute you typically use, would work just fine.

      Reply
      • Janice Miller
        January 13, 2024 at 10:18 pm

        I have had coleslaw turn dark overnight. I blamed Sweet & Low because that was the only difference in making it.

        Reply
        • Melissa
          January 24, 2024 at 6:45 pm

          It very well could be the Sweet & Low. I haven’t tried it so I can’t say for sure.

          Reply
      • Joan Whalen
        January 16, 2024 at 1:18 am

        Could honey be used for sugar?

        Reply
        • Melissa
          January 24, 2024 at 6:48 pm

          I 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.

          Reply
  • Diana
    May 27, 2022 at 8:09 pm

    I 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?

    Reply
    • Melissa
      May 31, 2022 at 2:23 am

      I 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!

      Reply
  • Cathy
    November 8, 2022 at 1:07 am

    This cans up very well. Water bath method. I call it a pickled slaw after canning it is still crunchy.

    Reply
    • Melissa
      November 8, 2022 at 5:34 pm

      Thanks for letting me know!

      Reply
    • Alice
      December 18, 2022 at 6:12 pm

      Cathy……. May i ask how long did you do the water bath process

      Reply
  • Randy
    November 26, 2022 at 9:01 pm

    I 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.

    Reply
  • Alice
    December 18, 2022 at 6:09 pm

    The 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

    Reply
  • Jack
    February 18, 2023 at 2:36 am

    Made 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!!!

    Reply
  • Holly
    March 7, 2023 at 6:07 pm

    This is the best PA Dutch Pepper cabbage recipe I’ve found. It tastes like what my meemaw used to make. 5 stars.

    Reply
  • Joey
    March 14, 2023 at 3:57 pm

    This 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.

    Reply
  • Bob Ely
    March 19, 2023 at 12:18 pm

    I 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.

    Reply
    • Melissa
      March 23, 2023 at 6:19 pm

      I’m so glad you enjoyed the recipe (especially since you ran a Mennonite restaurant!) I hope you’ll come back and visit again soon!

      Reply
    • Susanne
      October 12, 2023 at 11:50 am

      Would love a recipe for Dutch Potatoes and Snitchel Beans. 🙂

      Reply
      • Melissa
        October 20, 2023 at 4:19 pm

        I’ll work on that!

        Reply
  • Gary
    May 13, 2023 at 2:48 pm

    I 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.

    Reply
    • Melissa
      May 16, 2023 at 7:09 pm

      I’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.

      Reply
  • […] This Old-Fashioned Creamy coleslaw recipe is full of classic charm and wholesome goodness.  It’s the kind of timeless dish that brings back memories of family gatherings, backyard barbecues, and lazy summer afternoons. With shredded cabbage and carrot in a creamy, tangy homemade coleslaw dressing, this coleslaw is deliciously satisfying. Serve it with burgers, Sunday dinner, fried chicken, your favorite BBQ, or on a fish sandwich. There are so many ways to serve this homemade creamy coleslaw. (And for a mayo-free coleslaw recipe, check out my recipe for Pennsylvania Dutch Pepper Slaw.)  […]

    Reply
  • […] 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. […]

    Reply
  • Chelsea
    July 10, 2023 at 9:58 pm

    How long is this good for in the fridge?

    Reply
    • Melissa
      July 11, 2023 at 4:57 am

      The 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.

      Reply
  • Fire and Ice Salad - My Homemade Roots
    July 13, 2023 at 6:36 pm

    […] This Fire and Ice Salad is an old-fashioned favorite. It’s a simple marinated salad that is deceptively flavorful. With a combination of tomatoes, onion, green bell pepper, and cucumbers in a sweet and tart homemade brine, this zesty salad is delicious as a side dish or even as a light lunch. And it’s also a crowd-pleaser, so it’s perfect to serve at get-togethers. And if you love simple, old-fashioned vegetable salads, check out my recipes for Creamed Cucumbers and Dutch Pepper Slaw.  […]

    Reply
  • […] 13. PA Dutch Pepper Slaw  […]

    Reply
  • Nicole
    July 29, 2023 at 4:12 pm

    Yummy!! 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 !

    Reply
  • Gary Vibbert
    August 8, 2023 at 8:47 pm

    I 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.

    Reply
    • Melissa
      August 10, 2023 at 3:06 pm

      I’m happy you like the slaw! Thank so much for leaving a review!

      Reply
  • Miz Helen
    October 4, 2023 at 5:22 pm

    We 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

    Reply
  • Kari
    October 10, 2023 at 12:38 am

    I 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.

    Reply
    • Melissa
      October 10, 2023 at 4:06 pm

      Those sound like great additions I will have to try! Especially the olives!

      Reply
  • Donna Hudson
    October 13, 2023 at 10:27 pm

    I make this recipe using sauerkraut! Rinse well and drain the sauerkraut first, then continue with the rest of the recipe. It is delicious! ☺️

    Reply
    • Melissa
      October 20, 2023 at 4:18 pm

      That sounds great! I’ll have to try that!

      Reply
  • Rick
    October 28, 2023 at 11:21 pm

    Melissa,
    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.

    Reply
    • Melissa
      October 31, 2023 at 5:57 pm

      I’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.

      Reply
  • Esmé Slabbert
    November 3, 2023 at 6:42 pm

    What a lovely-looking salad and I can also make this for my vegan family.
    I visited you via WEEKEND POTLUCK #606
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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

    Reply
  • Mary
    December 13, 2023 at 9:44 pm

    Super 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!

    Reply
  • Betsy Fitzgerald
    January 15, 2024 at 12:52 am

    This 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!

    Reply
    • Melissa
      January 24, 2024 at 6:47 pm

      Those chicken and waffles sound amazing! You have me hungry now – I may have to try to make them myself!

      Reply
  • Janice
    January 16, 2024 at 2:25 pm

    Can you freeze this for later?

    Reply
    • Melissa
      January 24, 2024 at 6:49 pm

      Yes, you sure can. Just be sure to use freezer bags or other freezer-safe containers.

      Reply
  • April Black
    March 20, 2024 at 1:44 pm

    This is the same as my canned coleslaw aka winter slaw.

    Reply

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