Pennsylvania Dutch Pepper Slaw Recipes

Steps:

• 1. In a medium saucepan, combine the apple cider vinegar, sugar, water, celery seed and mustard.
• 2. Over medium-high heat bring to a boil, stirring constantly to dissolve sugar, then boil for 1 minute. Remove from heat and allow to cool to room temperature.
• 3. Using a food processor, finely grate the green cabbage, carrot and bell peppers.
• 4. Place the finely grated vegetables into a large bowl, stir in salt and set aside for 1 hour.
• 5. Drain vegetables but do not rinse. Add the cooled dressing, reserving 1/4 cup, and stir to combine. Cover and refrigerate overnight, both slaw and reserved dressing.
• 6. Before serving uncover slaw and give it a good stir. If it's swimming in juice drain it but keep it moist. Add the 1/4 cup reserved dressing to brighten it back up.

Steps:

• 1. Mix veggies together in large bowl.
• 2. Mix dressing ingredients together and pour over veggies.
• 3. Stir together gently, chill for at least 2 hours to let flavors blend together before serving.

Steps:

• In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.

Steps:

• 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.

Steps:

• Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
• Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.