Description
A refreshing and tangy Pennsylvania Dutch Pepper Cabbage slaw featuring finely shredded green cabbage and diced red and green bell peppers dressed in a sweet and zesty apple cider vinegar dressing with celery seed and black pepper. This side dish is quick to prepare, served chilled, and perfect for complementing hearty meals.
Ingredients
Scale
Vegetables
- 1 medium head green cabbage, finely shredded
- 1 large red bell pepper, finely diced
- 1 large green bell pepper, finely diced
Dressing
- 1/2 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables: Place the finely shredded cabbage and diced red and green bell peppers into a large mixing bowl, ensuring they are well combined for even distribution.
- Make the dressing: In a small saucepan over medium heat, combine the granulated sugar, apple cider vinegar, salt, celery seed, and black pepper. Stir occasionally and heat just until the sugar dissolves completely, being careful not to boil the mixture.
- Cool the dressing: Remove the saucepan from heat and allow the warm dressing to cool for 5 to 10 minutes, so it is warm but not hot when poured over the vegetables.
- Toss the slaw: Pour the warm dressing over the cabbage and pepper mixture. Toss thoroughly to ensure all vegetables are coated evenly with the dressing.
- Refrigerate: Cover the bowl and refrigerate the slaw for at least 2 hours or overnight. This chilling time allows the flavors to meld and the cabbage to slightly soften while maintaining crunch.
- Serve: Stir the chilled slaw before serving. Taste and adjust seasoning with additional salt or pepper if needed for balance.
Notes
- For extra crunch, shred the cabbage by hand or using a mandoline slicer instead of a food processor.
- This slaw improves in flavor after resting; it tastes even better the next day.
- Optionally, add a pinch of mustard powder to the dressing for a sharper, tangy flavor.
