If you’re searching for a vibrant side dish that’s as easy to make as it is addictive to eat, look no further than Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw. This cheerful salad combines finely shredded cabbage, colorful bell peppers, and a sweet-tart dressing that lightly pickles the veggies, resulting in a fresh, crunchy slaw with a lovely balance of flavors. Whether you’re planning a summer picnic, a potluck, or just want something bright to perk up your dinner plate, this Pennsylvania Dutch classic promises to deliver both nostalgia and irresistible crunch.

Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw is how it transforms simple, everyday ingredients into a dish bursting with flavor and color. Every component plays a key role, from the crisp cabbage to the sweet and tangy dressing, ensuring each bite is lively and satisfying.

Green cabbage: The star of the show, shredded green cabbage creates the crisp, refreshing base that soaks up the sweet and sour dressing beautifully.
Red bell pepper: Adds a pop of color and a subtle sweetness that brightens the slaw both visually and in flavor.
Green bell pepper: Offers a mild, grassy note and enhances the crunch factor.
Onion: A little bit goes a long way — it brings sharpness and depth, balancing the sweetness of the dressing.
Granulated sugar: Essential for that signature Pennsylvania Dutch sweet-sour flavor, but you can always adjust to taste.
Celery seed: Tiny but mighty, these seeds infuse the slaw with a classic, aromatic note that makes it unmistakably old-fashioned.
Salt: Just enough to amplify all the fresh veggie flavors and keep the slaw lively.
White vinegar: Brings the tang! This is what gives the slaw its signature zing and acts as a quick pickling agent.
Water: Rounds out the dressing, ensuring it’s not too sharp and helps everything meld together.

How to Make Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw

Step 1: Prep the Vegetables

Start by finely shredding the green cabbage — the thinner, the better for that authentic crunchy texture. Next, chop the red and green bell peppers and onion into small, even pieces. Place all the veggies into a large mixing bowl, ensuring they’re well combined and ready to soak up the flavorful dressing.

Step 2: Make the Sweet & Tangy Dressing

In a small saucepan, combine the granulated sugar, celery seed, salt, white vinegar, and water. Heat the mixture over medium, stirring gently until the sugar dissolves and everything comes to a boil. As soon as it reaches a rolling boil, remove it from the heat — you want the dressing hot, but not cooked down, so it pours easily and evenly over your vegetables.

Step 3: Combine and Toss

Immediately pour the hot dressing over the cabbage and pepper mixture in the bowl. The heat will begin to soften the veggies just slightly, helping them absorb all that sweet-sour flavor. Use tongs or a big spoon to toss everything together, making sure every shred and piece gets coated in the dressing.

Step 4: Chill and Marinate

Let the slaw cool to room temperature — patience is key! Once it’s cooled, cover the bowl tightly and refrigerate for at least 4 hours, but preferably overnight. This marination time is what transforms Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw from “tasty” to “utterly crave-worthy.” The cabbage will pickle slightly, and all the flavors will mellow and mingle.

Step 5: Serve and Enjoy

When you’re ready to serve, give the slaw a good toss and dish it up chilled. It’s crisp, sweet, tangy, and absolutely refreshing — the perfect sidekick for any meal that needs a little extra brightness and crunch.

How to Serve Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw

Garnishes

While Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw is gorgeous on its own, a few simple garnishes can make it truly pop. Try a sprinkle of extra celery seed, a scattering of fresh parsley, or even a twist of cracked black pepper for a little added flair and flavor.

Side Dishes

This slaw absolutely shines alongside barbecue classics like pulled pork, grilled chicken, or ribs. It’s also a perfect pairing for fried chicken, picnic sandwiches, or even hearty stews, thanks to its ability to cut through richness with its tangy bite.

Creative Ways to Present

For a fun twist, pile Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw high onto sliders, tuck it into tacos, or use it as a topping for hot dogs and sausages. Its vibrant color and crisp texture make it a star on any buffet table or family-style platter.

Make Ahead and Storage

Storing Leftovers

One of the best things about Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw is that it actually improves as it sits. Store any leftovers in an airtight container in the refrigerator, and it’ll stay crisp and flavorful for up to one week. The flavors deepen, and the cabbage becomes even more deliciously pickled with time.

Freezing

While you technically can freeze this slaw, I wouldn’t recommend it. The cabbage and peppers tend to lose their crispness and become watery after thawing, which takes away from what makes this dish so special. For best results, enjoy it fresh from the fridge within a week.

Reheating

No reheating necessary for this slaw! Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw is meant to be enjoyed chilled or at room temperature, making it an effortless addition to any meal or potluck spread.

FAQs

Can I use purple cabbage instead of green?

Absolutely! Purple cabbage will add even more color and a slightly different texture, making the slaw even more eye-catching. The flavor will remain deliciously sweet and tangy, with just a touch more earthiness.

How can I make Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw less sweet?

For a less sweet version, simply reduce the sugar in the dressing to taste or try a sugar substitute. You can start with half the amount and adjust from there until you find your perfect balance.

Is it necessary to let the slaw chill for several hours?

Yes, chilling is key! The slaw needs time for the flavors to meld and for the cabbage to soften just enough. If you’re in a rush, a couple of hours will do, but overnight is truly best for maximum flavor.

Can I add other vegetables or spices?

Definitely! Feel free to experiment by adding shredded carrots, sliced radishes, or even a pinch of mustard seed. The recipe is very forgiving and can be customized to suit your taste or what you have on hand.

What makes Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw different from regular coleslaw?

This slaw stands out thanks to its vinegar-based dressing, generous celery seed, and unique blend of sweet and tangy flavors. Unlike creamy coleslaws, this version is light, refreshing, and has a pickled kick that’s irresistibly moreish.

Final Thoughts

If you’re ready for a crunchy, colorful, and downright delightful side dish, give Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw a try. With its bright flavors and make-ahead convenience, it’s bound to become a staple at your table, whether for family dinners or festive gatherings. Grab your veggies, whip up a batch, and enjoy every crisp, sweet, and tangy bite!

Pennsylvania Dutch Pepper Cabbage: Crisp & Sweet Slaw Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Pennsylvania Dutch Pepper Cabbage is a crisp and sweet slaw combining finely shredded cabbage with colorful bell peppers and a tangy, sweet vinegar dressing. This old-fashioned coleslaw is easy to prepare and perfect for serving chilled alongside BBQ, fried chicken, or pulled pork sandwiches.

Ingredients

Scale

Vegetables

1 small head green cabbage, finely shredded (about 6 cups)
1 small red bell pepper, finely chopped
1 small green bell pepper, finely chopped
½ small onion, finely chopped

Dressing

1 cup granulated sugar
1 teaspoon celery seed
1 teaspoon salt
1 cup white vinegar
½ cup water

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Instructions

Prepare the Vegetables: In a large bowl, combine the finely shredded green cabbage, chopped red bell pepper, green bell pepper, and diced onion to create the base of the slaw.
Make the Dressing: In a small saucepan, add granulated sugar, celery seed, salt, white vinegar, and water. Bring the mixture to a boil over medium heat while stirring continuously until the sugar dissolves completely.
Combine and Toss: Once the dressing reaches a boil, remove it from the heat and immediately pour the hot mixture over the prepared cabbage and peppers. Toss everything thoroughly to ensure all ingredients are coated evenly.
Chill and Marinate: Allow the slaw to cool to room temperature, then cover the bowl and refrigerate for at least 4 hours, preferably overnight. This chilling time lets the flavors meld and the cabbage to pickle slightly.
Serve: Serve the pepper cabbage chilled as a refreshing side dish to complement your meal.

Notes

This slaw keeps well refrigerated for up to one week and actually improves in flavor over time.
For a lighter version, reduce the sugar quantity or substitute with a sugar alternative.
Perfect accompaniment for BBQ dishes, fried chicken, or as a tangy topping on pulled pork sandwiches.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: No-Cook / Quick Pickle
Cuisine: Pennsylvania Dutch / American