Pennsylvania Dutch Pepper Cabbage Slaw

Why You’ll Love This Recipe

• Classic Pennsylvania Dutch flavors: bright, sweet-tart, and wonderfully crunchy.
• Totally make-ahead: it gets better as it chills, making it perfect for picnics and potlucks.
• Light and mayo-free: vinegar-based dressing means it feels fresh and travels well.
• Budget-friendly and feeds a crowd with just a few simple ingredients.

Grocery List

• Produce: 1 medium green cabbage, 2 large bell peppers (red and yellow), celery, 1 small sweet or yellow onion, (optional) 1 small carrot if you want extra color.
• Dairy: None.
• Pantry: Granulated sugar, white vinegar or apple cider vinegar, kosher salt, celery seed, mustard seed, ground turmeric (optional), black pepper (optional).

Full Ingredients

Cabbage and Vegetables

• 1 medium green cabbage (about 2 lb), very finely shredded (about 8 packed cups)
• 1 cup finely diced red bell pepper (about 1 large pepper)
• 1 cup finely diced yellow bell pepper (about 1 large pepper)
• 1/2 cup finely diced celery (about 2 medium ribs)
• 1/4 cup very finely minced sweet or yellow onion (about 1/4 small onion)
• 1 teaspoon kosher salt, divided (1/2 teaspoon for the cabbage, 1/2 teaspoon for the dressing)
• Freshly ground black pepper, to taste (optional, for serving)

Sweet Vinegar Dressing

• 3/4 cup granulated sugar
• 3/4 cup white vinegar or apple cider vinegar
• 1/2 cup water
• 1/2 teaspoon of the kosher salt (from above)
• 1 teaspoon celery seed
• 1/2 teaspoon mustard seed (yellow or brown)
• 1/4 teaspoon ground turmeric (optional, for traditional golden tint)

Step-by-Step Instructions

Step 1: Finely shred the cabbage

Remove any wilted outer leaves from the cabbage. Cut the cabbage into quarters and cut out the core from each quarter. Using a sharp chef’s knife, mandoline, or food processor with a shredding disc, very finely shred the cabbage into thin ribbons. Aim for pieces that are no thicker than 1–2 mm; the fine texture is what gives pepper cabbage its classic PA Dutch feel. You should end up with about 8 packed cups of shredded cabbage. Place the cabbage in a large mixing bowl.

Step 2: Lightly salt and wilt the cabbage

Sprinkle 1/2 teaspoon of the kosher salt over the shredded cabbage. Toss well with clean hands to distribute the salt evenly. Let the cabbage sit at room temperature for about 10 minutes. The salt will draw out some of the moisture, helping the cabbage soften slightly while still staying crisp. After 10 minutes, gently squeeze the cabbage by handfuls over the sink to remove excess liquid, then return it to the bowl. This step keeps your finished slaw bright and crunchy, not watery.

Step 3: Add the peppers and aromatics

Finely dice the red and yellow bell peppers into small, even pieces (about 1/4-inch). Do the same with the celery, then very finely mince the onion so the flavor is present but not overwhelming. Add the peppers, celery, and onion to the drained cabbage. Toss everything together so the colorful vegetables are evenly distributed. At this stage the bowl should look very vibrant, with mostly pale green cabbage dotted with red and yellow peppers.

Step 4: Make the sweet vinegar dressing

In a small saucepan, combine the sugar, vinegar, water, remaining 1/2 teaspoon kosher salt, celery seed, mustard seed, and ground turmeric (if using). Place over medium heat and stir occasionally until the mixture just comes to a gentle simmer and the sugar is fully dissolved, 3–5 minutes. You do not need to boil it; you only want it hot enough to melt the sugar and wake up the spices. Once the sugar has dissolved and the liquid is clear, remove the pan from the heat and let the dressing cool for 5–10 minutes. It should be warm but not boiling hot when you pour it over the vegetables.

Step 5: Dress the slaw thoroughly

Pour the warm sweet vinegar dressing evenly over the cabbage and pepper mixture. Using a large spoon or tongs, toss from the bottom up, making sure every bit of cabbage gets coated in the dressing. Take a minute or two with this step; thorough mixing now ensures balanced flavor later. The vegetables will look glossy and slightly softened, and you will see celery seeds and mustard seeds suspended throughout.

Step 6: Chill to develop flavor

Cover the bowl tightly with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 1 hour, but ideally 4–24 hours, stirring once or twice if you can. As it chills, the cabbage absorbs the sweet-tart dressing, becoming slightly more tender while staying crisp. The flavors will mellow and blend, giving you that classic PA Dutch pepper cabbage taste. Just before serving, give it a final stir, taste, and add a bit of black pepper, extra vinegar, or a pinch of sugar if you want to fine-tune the balance.

Step 7: Serve and enjoy

Serve the pepper cabbage cold or very well-chilled as a bright, crunchy side dish. It pairs especially well with hearty comfort foods like roasted chicken, pork, sausages, pot roast, or barbecue. For a pretty presentation, you can transfer it to a shallow serving bowl and use tongs to mound it high, letting the colorful peppers show on top. Spoon a little of the tangy dressing over the top just before serving so it looks glossy and fresh at the table.

Pro Tips

• Go extra fine with the chop. The more finely you shred the cabbage and dice the peppers, the more traditional and pleasant the texture will be. Tiny pieces soak up dressing better.
• Do not skip the chill. The flavor and texture improve dramatically after a few hours in the refrigerator. If possible, make it the day before serving.
• Adjust sweet-tart balance at the end. After chilling, taste the slaw. If it is too sharp, add 1–2 teaspoons of sugar. If it is too sweet, stir in 1–2 teaspoons of vinegar.
• Use a food processor for speed. A shredding disc for the cabbage and a quick pulse for peppers and onion will save time; just be careful not to puree the vegetables.
• Keep it crisp. Squeezing the salted cabbage and not skipping that step helps prevent the dressing from becoming diluted and keeps everything crunchy instead of soggy.

Variations

• Spicy Pepper Cabbage: Add 1 finely minced jalapeño (seeded for less heat) or 1/2 teaspoon crushed red pepper flakes to the vegetables for a gentle kick that contrasts nicely with the sweetness.
• Lower-Sugar Version: Reduce the sugar to 1/2 cup and increase the vinegar to 1 cup. The slaw will be tangier and less sweet but still well-balanced.
• Colorful Market Slaw: Swap half of the green cabbage for finely shredded red cabbage and add 1 small grated carrot for an even more colorful bowl.

Storage & Make-Ahead

Store pepper cabbage in an airtight container in the refrigerator for up to 4–5 days. The flavor is often best on days 2 and 3, when the cabbage has fully absorbed the dressing but is still crisp. Stir before each serving to redistribute the dressing and seasonings. This recipe is ideal for making a day ahead of a gathering; simply prepare as directed, chill overnight, and taste for any last-minute adjustments before serving. Freezing is not recommended, as the texture of the cabbage and peppers becomes mushy once thawed.

Nutrition (per serving)

Approximate values per serving (about 1 cup), using white vinegar and the full amount of sugar: 90 calories; 0 g fat; 22 g carbohydrates; 2 g fiber; 19 g sugar; 1 g protein; about 180 mg sodium. These numbers are estimates and will vary based on the exact size of your vegetables and the specific ingredients you use.