Prep 20 mins
Cook 0 mins
This is served at most restaurants in the Pennsylvania Dutch area. It's really good! Vegetables should be chopped very fine. Prep time is based on using my food prossessor.
- 3 cups finely shredded cabbage
- 1⁄4 cup green pepper, cut fine
- 1⁄4 cup red pepper, cut fine (optional)
- 1 teaspoon salt
- 2 tablespoons sugar
- 1⁄3 cup vinegar (more if desired)
- 1 teaspoon celery seed
- Dissolve the sugar and salt in the vinegar and pour over the cabbage and peppers.
- Taste for seasoning and add more if desired.
- Add celery seed last.
I enjoy trying different varieties of slaw & this one hit the mark. I added 1/4 cup of purple onion and shredded all of the veggies. We enjoyed the celery seed flavor in this. Made for Let's P-A-R-T-Y!
Great slaw recipe,keen5! I used the ready-bagged Dole cole slaw mixture and used double the amount of finely diced red and green peppers cuz there was more than 3 c. cabbage. I also added about 1/2 finely diced onion ( personal preferance) and Splenda rather than sugar.This seems to keep better than a mayonnaise dresssed slaw, not that there was much left over!:) Thanks for sharing this!
I am from PA and my grandma use to make pepperslaw when I was a kid, no one in my family seems to have the recipe, I found this recipe and it is GREAT! just like grandma use to make and now I can share my children.