Amish Pepper Cabbage is a bright, crisp salad of finely chopped cabbage and colorful bell peppers, dressed in a tangy, vinegar-based marinade. The cabbage gives satisfying crunch, while the peppers add sweetness, color, and an extra snap of texture.
This Pennsylvania Dutch pepper cabbage, often called pepper slaw, is similar to coleslaw but uses a sweet-and-sour dressing instead of a creamy mayonnaise base. The dressing blends vinegar, sugar, oil, and seasonings for a lively, balanced flavor. It’s a versatile side that pairs well with grilled meats, roasts, and picnic fare, bringing a refreshing, flavorful contrast to heartier main dishes.
Ingredients
- Water – the base liquid for the dressing, used to dilute the vinegar slightly.
- Light-tasting olive oil – adds a touch of richness and helps the dressing coat the vegetables without overpowering them.
- Vinegar – provides acidity and tang. White vinegar is traditional, though apple cider vinegar can add a mild fruitiness.
- Sugar – balances the vinegar with sweetness; adjust to taste for more or less sweet slaw.
- Salt – enhances the overall flavor and helps the vegetables release their natural tastes.
- Celery seed – adds a subtle, distinctive celery-like note that complements the cabbage and pepper.
- Mustard seed (optional) – contributes a hint of heat and tang if you like more complexity.
- Black pepper – a small dash adds warmth and a mild bite.
- Cabbage – green cabbage is the foundation of the dish; chopped finely it provides the primary crunch and body.
- Green bell pepper – fresh and slightly sweet, diced into bite-sized pieces.
- Red bell pepper – adds sweetness and bright color contrast.
- Carrot – shredded carrot brings natural sweetness and a vibrant orange color.
This post may contain references to products used in the recipe.
How to Make Pepper Cabbage
- Prepare the dressing:
- Combine the water, light-tasting olive oil, vinegar, sugar (start with the suggested amount and adjust to taste), and salt in a small saucepan.
- Heat the mixture over medium heat, stirring to dissolve the sugar.
- Once it reaches a boil, continue to boil gently for about 3 minutes so the flavors meld and the dressing becomes slightly syrupy.
- Add the seasonings:
- Stir in the celery seed, mustard seed if using, and a dash of black pepper.
- Mix well, then remove the pan from the heat and allow the dressing to cool to room temperature. To cool faster, place the saucepan in a bowl of ice water.
- Prepare the vegetables:
- While the dressing cools, chop the vegetables. Finely chop half a head of cabbage (about 6 cups), dice half a green bell pepper and a quarter of a red bell pepper, and shred one small peeled carrot.
- You can use a sharp knife, a food processor, or a box grater depending on your preferred texture and available tools.
- Combine and toss:
- Place the chopped cabbage, diced peppers, and shredded carrot into a large bowl.
- Pour the cooled dressing over the vegetables and toss thoroughly so everything is evenly coated.
- Chill and serve:
- Cover and refrigerate the salad for at least one hour to allow the flavors to meld; it often improves if made a day ahead.
- Stir well before serving and serve chilled as a crisp, refreshing side.
Tips for Chopping Cabbage
- Use a sharp knife for clean, even slices; this makes the texture more pleasant and easier to eat.
- Remove the core by cutting the cabbage into quarters first; the core can be tough if left in.
- Slice as thinly as possible for a tender bite, then chop as desired to the final size.
- Work in batches when handling a large head to keep even slices and avoid overcrowding your cutting surface.
- If you prefer, use a food processor to speed up the process, but take care not to over-process to a mushy texture.
- Always follow safe knife practices and keep your work area secure.
Variations
This pepper cabbage is delicious as written, but consider these simple additions to vary the flavor:
- Garlic: Add one clove of minced garlic to the dressing for savory depth.
- Onion: Finely sliced or diced onion adds sharper, savory notes.
- Fresh herbs: Chopped parsley, cilantro, or dill brighten the salad and add freshness.
- Red pepper flakes: A pinch of crushed red pepper adds heat if you like a spicy kick.
Side Salad for Summer BBQs & Holiday Meals
This tangy cabbage slaw is especially well suited to summer barbecues and picnics, offering a crisp contrast to grilled meats and richer dishes. It’s also a great way to use fresh garden produce when cabbage and peppers are in season.
While creamy coleslaw has its place, pepper cabbage stands out for its light, refreshing quality and bright flavors. It’s a traditional favorite served alongside roast meats at family gatherings and holiday meals, and it holds up well when prepared in advance.
More Amish Side Dishes
- Indiana Summer Jello Salad
- Pickled Eggs and Beets
- Baked Corn
- Cucumber Salad
- Spinach Salad with Eggs and Bacon
- Macaroni Salad with Cooked Dressing
- Roundup of sides to serve with burgers
I hope you enjoy this sweet-and-tangy Amish pepper cabbage salad. If you try this classic Pennsylvania Dutch recipe, please leave a comment and rating to share your experience.
📖 Recipe Card
Amish Pepper Cabbage Recipe
Ingredients
- ¼ cup water
- 1 teaspoon light-tasting olive oil
- ½ cup vinegar
- ¾ cup sugar
- ½ teaspoon salt
- ¼ teaspoon celery seed
- ⅛ teaspoon mustard seed (optional)
- dash of black pepper
- ½ head cabbage, chopped (approximately 6 cups)
- ½ green bell pepper, diced
- ¼ red bell pepper, diced
- 1 small carrot, shredded
Instructions
- In a small saucepan, bring the water, oil, vinegar, sugar, and salt to a boil. Continue boiling for 3 minutes.
- Add the celery seed, mustard seed, and black pepper. Set the dressing aside to cool to room temperature.
- Finely chop the cabbage, dice the bell peppers, and shred the carrot.
- Once the dressing is cool, pour it over the vegetables and mix until everything is well combined.
- Refrigerate for at least one hour to allow flavors to develop. Stir before serving.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
Finely chop the cabbage with a sharp knife, food processor, or box grater for the best texture.
Nutrition information is approximate.
Nutrition
Calories: 134kcal
Carbohydrates: 31 g
Protein: 1 g
Fat: 1 g
Sodium: 215 mg
Fiber: 2 g
Sugar: 28 g
Tried this recipe?
Let us know how it was!