Pennsylvania Dutch Pepper Cabbage Slaw

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Yield: 8 side-dish servings
Prep Time: 25 minutes
Cook Time: 0 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes

Quick Ingredients

1 1/2 pounds (680 g) green cabbage, weighed after coring, finely shredded
1 large green bell pepper, about 150 g after trimming, cut into very thin strips
2 medium carrots (120 g), peeled and coarsely grated
1 small yellow onion (110 g), very thinly sliced
1/2 cup (120 ml) apple cider vinegar
1/3 cup (67 g) granulated sugar
2 tablespoons (30 ml) canola oil
1 teaspoon celery seed
1 teaspoon prepared yellow mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Do This

1. Core the cabbage and shred it into thin ribbons.
2. Thinly slice the pepper and onion, grate the carrots, and combine all the vegetables in a large bowl.
3. Whisk the vinegar, sugar, oil, celery seed, mustard, salt, and black pepper for 2 minutes, until the sugar dissolves.
4. Pour the dressing over the vegetables and toss thoroughly.
5. Cover and refrigerate at 40°F (4°C) or below for 2 hours, tossing once after 1 hour.
6. Toss again and serve cold, using a slotted spoon to leave excess dressing in the bowl.

Why You’ll Love This Recipe

Sweet, tangy, and refreshing: Apple cider vinegar and sugar make a lively dressing that balances rich grilled meats and hearty dinners.
Plenty of crunch: Fine cabbage ribbons, green pepper strips, carrots, and onions give every forkful a satisfying mix of textures.
No cooking required: A little chopping, a quick whisk, and refrigerator time do all the work.
A dependable make-ahead side: This Pennsylvania Dutch-style pepper cabbage tastes even more flavorful after several hours in the refrigerator.

Grocery List

Produce: 1 small head green cabbage, approximately 2 pounds before trimming; 1 large green bell pepper; 2 medium carrots; 1 small yellow onion.
Dairy: None; this recipe is dairy-free.
Pantry: Apple cider vinegar, granulated sugar, canola oil, celery seed, prepared yellow mustard, fine sea salt, and black pepper.

Full Ingredients

For the Vegetables

1 1/2 pounds (680 g) green cabbage: Weighed after removing the core and any damaged outer leaves; finely shredded, approximately 8 loosely packed cups.
1 large green bell pepper: Approximately 150 g after removing the stem, seeds, and white ribs; cut into very thin strips.
2 medium carrots (120 g): Peeled and coarsely grated, approximately 1 cup.
1 small yellow onion (110 g): Peeled, halved, and sliced into very thin half-moons.

For the Sweet-and-Sour Dressing

1/2 cup (120 ml) apple cider vinegar
1/3 cup (67 g) granulated sugar
2 tablespoons (30 ml) canola oil
1 teaspoon celery seed
1 teaspoon prepared yellow mustard: Use the ready-to-eat condiment, not dry mustard powder.
1/2 teaspoon fine sea salt (approximately 3 g)
1/4 teaspoon freshly ground black pepper

Pennsylvania Dutch Pepper Cabbage Slaw – Closeup

Step-by-Step Instructions

Step 1: Finely shred the cabbage

Remove any damaged outer leaves from the cabbage, rinse the head, and pat it dry. Cut it into quarters and remove the firm core. Weigh out 1 1/2 pounds (680 g) of trimmed cabbage, then slice it crosswise into ribbons approximately 1/16 to 1/8 inch thick. Place the shredded cabbage in a large nonreactive mixing bowl, such as glass or stainless steel.

A sharp chef’s knife works well, but you can also use a mandoline with its hand guard. Thin, even ribbons absorb the dressing more consistently than thick chunks.

Step 2: Prepare the pepper, carrots, and onion

Remove the stem, seeds, and white ribs from the green bell pepper. Cut it into strips approximately 1/8 inch wide, then shorten any long strips to about 2 inches so they are easy to eat. Peel the carrots and grate them using the large holes of a box grater.

Peel and halve the onion, then slice it into half-moons approximately 1/16 inch thick. Separate the onion slices and add them to the cabbage along with the pepper and carrots. Toss gently to distribute the vegetables evenly.

Step 3: Whisk the sweet-and-sour dressing

In a medium bowl or large measuring cup, combine the apple cider vinegar, sugar, canola oil, celery seed, prepared yellow mustard, salt, and black pepper. Whisk briskly for 2 minutes, scraping the bottom of the bowl occasionally, until the sugar has dissolved and the dressing looks evenly combined.

The dressing will be thin rather than creamy. No heating is needed, and a little separation is normal; simply whisk again immediately before pouring.

Step 4: Dress the vegetables

Pour all the dressing over the cabbage mixture. Using two large spoons or clean hands, lift and turn the vegetables for about 1 minute, reaching down to the bottom of the bowl so every ribbon gets coated.

Do not squeeze or vigorously massage the cabbage. Gentle tossing helps preserve its pleasant crunch.

Step 5: Chill and let the flavors mingle

Cover the bowl tightly and refrigerate at 40°F (4°C) or below for 2 hours. After the first hour, toss the slaw once to redistribute the dressing, then return it to the refrigerator.

As the slaw chills, the cabbage softens slightly while retaining a crisp bite, the onion mellows, and the vegetables release a little liquid. For a more developed flavor, you can refrigerate it for up to 12 hours before serving.

Step 6: Toss and serve cold

Give the chilled slaw a thorough final toss. Transfer it to a serving bowl with a slotted spoon, leaving any excess dressing behind. Serve cold alongside grilled chicken, pork chops, sausages, pulled pork sandwiches, or a hearty farmhouse supper.

This is a vinegar-dressed slaw, so a small amount of liquid at the bottom of the bowl is expected. It should look lightly glossy, not creamy or heavily coated.

Pro Tips

Dry the vegetables well: Extra rinse water dilutes the sweet-and-sour dressing. Pat the cabbage and pepper dry before slicing.
Keep the cuts thin and consistent: Fine cabbage ribbons and slender pepper strips make the slaw easier to eat and help the flavors blend.
Use whole celery seed: Celery seed adds a distinctive flavor to this slaw. Celery salt is not an equal substitute because it also changes the salt level.
Mellow a particularly sharp onion: After slicing, soak it in cold water for 10 minutes, then drain and pat it thoroughly dry before adding it.
Let the refrigerator do its job: The full 2-hour chill makes a noticeable difference. Taste the finished slaw rather than judging the dressing on its own.

Variations

A little less sweet: Reduce the sugar to 1/4 cup (50 g), keeping the vinegar and other ingredients unchanged.
Extra color: Replace half the green bell pepper with an equal weight of red bell pepper, using 75 g of each.
A gentle mustard twist: Substitute 1 teaspoon Dijon mustard for the prepared yellow mustard for a slightly sharper dressing.

Storage & Make-Ahead

Store the slaw in a covered, nonreactive container in the refrigerator at 40°F (4°C) or below for up to 4 days. It is especially good after 2 to 12 hours of chilling and stays pleasantly crunchy for the first 2 days, gradually softening afterward. Toss before serving and use a slotted spoon if more liquid has collected.

For advance preparation, chop the vegetables and whisk the dressing up to 24 hours ahead, storing them in separate covered containers in the refrigerator. Combine them at least 2 hours before serving. Do not freeze; thawing makes the vegetables limp. Keep chilled until serving, and refrigerate within 2 hours of setting it out, or within 1 hour when the temperature is above 90°F (32°C).

Nutrition (per serving)

Nutrition is estimated for one-eighth of the recipe, including all the dressing. Actual values vary by ingredient brand and how much dressing remains in the bowl.