Description
Experience the vibrant flavors of PA Dutch Pepper Slaw, a refreshing and tangy side dish that perfectly complements any meal. This vinegar-based slaw is a colorful medley of crisp vegetables, including green cabbage, carrots, and bell peppers, all brought together by a sweet and sour dressing that’s completely mayo-free. Ideal for summer barbecues, picnics, or as a crunchy topping for sandwiches, this easy-to-make recipe is sure to be a hit with family and friends. With its delightful combination of sweetness and tanginess, PA Dutch Pepper Slaw is not only delicious but also a healthier alternative to traditional creamy salads.
Ingredients
- 1 medium head green cabbage
- 1–2 carrots
- 2 green bell peppers (or other colors)
- 3/4 cup apple cider vinegar
- ¾ to 1 cup granulated sugar
- 1 teaspoon celery seed (optional)
- 1 teaspoon dry mustard
- 2 teaspoons salt
- 1/4 cup water
Instructions
- Chop or grate the cabbage, carrots, and bell peppers into small pieces.
- Toss the chopped vegetables with salt in a large bowl and let them sit for about 60 minutes to draw out moisture. Drain excess liquid afterward.
- In a small saucepan over medium heat, combine vinegar, sugar, water, celery seed, and dry mustard. Stir until the sugar dissolves; do not boil. Remove from heat and cool slightly.
- Pour the dressing over the drained vegetables and toss well to coat. Refrigerate for at least 2 hours (overnight preferred).
- Serve chilled alongside your favorite dishes.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 18g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Experiment with different colored bell peppers for added sweetness and visual appeal. Adjust the sweetness of the dressing by using honey or maple syrup instead of granulated sugar if desired. Add extra crunch by incorporating chopped celery or radishes.