PENNSYLVANIA DUTCH PEPPER SLAW
If you like sweet bell peppers you will love pepper slaw. Cook time reflects chill time.
Provided by Diana Adcock
Categories Other Salads
Time 45m
Number Of Ingredients 11
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.
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