Pennsylvania Dutch Style Pepper Cabbage Slaw
This is an easy delicious side that’s sweet and sour and naturally vegan!
Ingredients
- 1medium-head green cabbage (about 2 pounds), core removed
- 1 mediumcarrot
- 1 largegreen bell pepper (diced by hand preferred)
- 2 teaspoonskosher salt
- ¾ cupwhite vinegar
- ½ cupvegan cane sugar
- ¼ cupwater
- 1 teaspooncelery seed
Directions
- 1
Using a food processor or chopping by hand, process or chop the cabbage, carrot into small dice. You can try to process the pepper as well but I’ve found it’s better to dice that by hand as it can become watery when the food processor is used. You could use the small holes side of a box greater as well for the carrots and cabbage. Place all the prepared vegetables in a large bowl and set aside.
- 2
In a small saucepan, combine the salt, vinegar, sugar, water and celery seed and warm on low to medium heat until you see a few bubbles form but not a full rolling boil. Turn off the heat and let it cool slightly (doesn’t have to be completely cold) and pour over the vegetables and mix well to combine.
- 3
Chill in the fridge for at least two hours or preferably overnight for the flavors to meld and then serve.
- 4
This will keep for up to a week in the fridge.