clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
PA Dutch Pepper Slaw

PA Dutch Pepper Slaw

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


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.


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)


  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