Description
A tangy and crunchy Pennsylvania Dutch style pepper cabbage slaw featuring shredded green cabbage, diced carrot, and hand-cut green bell pepper tossed in a sweet and tangy vinegar-based dressing infused with celery seed. Perfect as a refreshing side dish for picnics, barbecues, or everyday meals.
Ingredients
Scale
Vegetables
- 1 medium-head green cabbage (about 2 pounds), core removed
- 1 medium carrot
- 1 large green bell pepper, diced by hand
Dressing
- 2 teaspoons kosher salt
- 3/4 cup white vinegar
- 1/2 cup vegan cane sugar
- 1/4 cup water
- 1 teaspoon celery seed
Instructions
- Prepare Vegetables: Using a food processor or chopping by hand, finely dice the cabbage and carrot into small pieces. It’s recommended to dice the green bell pepper by hand to avoid excess water release. Alternatively, use the small holes of a box grater for the cabbage and carrots for uniformity. Place all the prepared vegetables into a large mixing bowl.
- Make Dressing: In a small saucepan, combine the kosher salt, white vinegar, vegan cane sugar, water, and celery seed. Warm the mixture over low to medium heat just until a few bubbles appear, avoiding a full rolling boil. Remove from heat and let it cool slightly.
- Toss Vegetables and Dressing: Pour the warm vinegar dressing over the bowl of chopped vegetables, mixing thoroughly to ensure the dressing coats all the slaw evenly.
- Chill: Cover the bowl and refrigerate the slaw for a minimum of two hours, preferably overnight, allowing the flavors to fully meld and develop.
- Serve and Store: Serve chilled as a side dish. The slaw can be stored in the refrigerator for up to one week, maintaining its crisp texture and vibrant flavor.
Notes
- Hand-dicing the green bell pepper prevents it from becoming watery and maintains the slaw’s crisp texture.
- For uniform texture, use the small holes side of a box grater for the cabbage and carrot if desired.
- Letting the slaw chill overnight improves flavor melding significantly.
- This recipe is vegan and suitable for those avoiding animal products.
- The slaw keeps well refrigerated for up to a week, making it great for meal prep.
