Description
This Pennsylvania Dutch Pepper Slaw is a Dutch country classic! This vinegar-based slaw features a sweet pickle brine and fresh bell peppers, making it a perfect no-mayo alternative.
Ingredients
Units
Scale
- 1 medium-head green cabbage (about 2 pounds), core removed
- 1 medium carrot
- 2 bell peppers (any color will work, but I prefer to use at least 1 green pepper)
- 2 teaspoons salt
- 3/4 cup apple cider vinegar
- 1 cup granulated sugar (reduce to suit your taste or use your favorite alternative sweetener for a lower sugar version) *See note below
- 1/4 cup water
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
Instructions
- Finely chop the green cabbage, carrot, and bell pepper using a food processor. (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, toss with salt, and allow to stand for an hour. After an hour, squeeze any liquid from the vegetables before adding the dressing.
- While the vegetables are resting, combine the apple cider vinegar, sugar, water, celery seed, and mustard in a saucepan. Bring to a boil, stirring continuously until sugar is dissolved. Remove from heat and allow to cool.
- Combine the vegetables and the dressing. Refrigerate until ready to serve. This slaw tastes best if made at least a few hours ahead.
- Store slaw in the fridge. It tastes best if eaten within 3-5 days.
- To store for longer than 5 days, pack into freezer-safe containers and freeze. For best results, use within 3 months.
Notes
While I enjoy this coleslaw with the full amount of sugar, I know that many folks prefer to cut back or avoid sugar for many different reasons. You can substitute honey or another natural sweetener in this recipe to your taste. And while I haven’t personally tried it, I have had other readers tell me they have successfully used non-caloric sweeteners like splenda in this recipe .
- Prep Time: 20 minutes
- Cook Time: 0 hours