Name: Pennsylvania Dutch Pepper Cabbage Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Pennsylvania Dutch
Ingredients: 2 cups shredded raw green cabbage; 1/2 cup finely diced green pepper; 1/2 cup finely diced celery; 1/4 cup grated carrots; 1/2 cup cold water; 5 tablespoons white vinegar; 1/4 cup sugar; 1 tablespoon salt; Pepper to taste

Introduction

Pennsylvania Dutch Pepper Cabbage is a crisp, tangy salad that combines fresh vegetables with a bright vinegar dressing. It’s a refreshing side dish that pairs well with hearty meals and brings a delightful crunch to your plate.

The image shows a clear glass bowl filled with a colorful mixed vegetable salad. The salad layers include finely chopped white and pale green cabbage as the base, mixed with small pieces of bright orange carrots and bits of green bell peppers. There are scattered pieces of red bell peppers adding vibrant red spots throughout the mix. A white spatula is partially dipped into the salad, lifting some of the vegetables. The bowl sits on a white marbled surface, giving a clean and fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded raw green cabbage
1/2 cup finely diced green pepper
1/2 cup finely diced celery
1/4 cup grated carrots
Dressing:
1/2 cup cold water
5 Tablespoons white vinegar
1/4 cup sugar
1 Tablespoon salt
Pepper to taste

Instructions

Step 1: Place the shredded cabbage, diced green pepper, diced celery, and grated carrots into a large glass bowl.
Step 2: In a smaller bowl, mix together the cold water, white vinegar, sugar, salt, and pepper until the sugar and salt dissolve completely.
Step 3: Pour the dressing over the vegetables and toss well to combine.
Step 4: Cover the bowl with plastic wrap and refrigerate until chilled, allowing the flavors to meld and the cabbage to soften slightly.

Tips & Variations

For a bit of extra zing, try adding a pinch of crushed red pepper flakes to the dressing.
Substitute apple cider vinegar for white vinegar to add a fruity depth to the salad.
Let the salad marinate overnight for a more intense flavor and softer texture.
Add thinly sliced onions for an additional layer of sharpness and crunch.

Storage

Store the pepper cabbage salad in an airtight container in the refrigerator for up to 3 days. It’s best eaten chilled and fresh, but you can gently toss it before serving if the vegetables have settled. Avoid freezing as it may affect the crisp texture.

How to Serve

A close-up view of a white bowl filled with chopped coleslaw mix, showing three main layers: the bottom layer is finely chopped white cabbage with some green cabbage pieces, the middle layer is scattered small bright orange carrot bits, and the top layer includes chunks of light green celery and some white cabbage shreds. The texture looks crisp and fresh with small dark mustard seeds sprinkled throughout. The background is a white marbled texture, with a blurred orange carrot in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage?

Yes, you can substitute green cabbage with red cabbage for a colorful twist. Just keep in mind that red cabbage is slightly tougher and may need a longer marinating time.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well in the fridge for a few days, making it a convenient, healthy side to prepare ahead of time.

Pennsylvania Dutch Pepper Cabbage Recipe

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★★★★★

4.9 from 121 reviews

Pennsylvania Dutch Pepper Cabbage is a classic, tangy vegetable salad featuring shredded green cabbage, diced green pepper, celery, and grated carrots dressed in a sweet and tangy vinegar-based dressing. This refreshing side dish is chilled to enhance its crisp texture and bold flavors, making it a perfect accompaniment to a variety of meals.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes (including chilling time)
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Pennsylvania Dutch
Diet: Vegetarian

Ingredients

Scale

Vegetables

2 cups shredded raw green cabbage
1/2 cup finely diced green pepper
1/2 cup finely diced celery
1/4 cup grated carrots

Dressing

1/2 cup cold water
5 tablespoons white vinegar
1/4 cup sugar
1 tablespoon salt
Pepper to taste

Instructions

Prepare the vegetables: Place the shredded green cabbage, finely diced green pepper, celery, and grated carrots together in a large glass bowl, ensuring they are evenly mixed for consistent flavor in every bite.
Make the dressing: In a smaller bowl, combine the cold water, white vinegar, sugar, salt, and pepper. Stir well until the sugar and salt are fully dissolved to create a balanced sweet and tangy dressing.
Toss the salad: Pour the dressing over the mixed vegetables in the large bowl. Use a spoon or salad tongs to thoroughly mix and coat all the vegetables with the dressing.
Chill to develop flavors: Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow the salad to chill until cold, at least 1 hour, so the flavors meld and the cabbage softens slightly while retaining crunch.

Notes

For best flavor, prepare the salad several hours ahead or the day before serving to let the dressing fully penetrate the vegetables.
This salad is best served cold and makes a great side dish for barbecues, picnics, and hearty meat dishes common in Pennsylvania Dutch cuisine.
Adjust the amount of sugar or vinegar to your taste preference for sweetness or acidity.
Use fresh, crisp vegetables for the best texture and flavor.
Can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Pennsylvania Dutch salad, cabbage salad, vinegar dressing, cold vegetable salad, side dish