PA Dutch Pepper Slaw

 

Ingredients:

3/4 cup apple cider vinegar

1 cup sugar

1/4 cup water

1 teaspoon celery seed

1 teaspoon dry mustard

2 teaspoons salt (use more or less to taste)

1 medium head green cabbage (about 2 pounds)

1 medium carrot

2 bell peppers (any color will work, but I prefer to use at least 1 green pepper)

Directions:

In a saucepan, combine the apple cider vinegar, sugar, water, celery seed, mustard, and salt. Bring to a boil, stirring continuously until sugar is dissolved. Remove from heat and allow to cool.

Chop cabbage in half and remove the core. Using a food processor, finely chop the green cabbage, carrot and bell pepper. (If you don’t have a food processor, you can chop them finely by hand, or use a box grater). Place the finely grated vegetables into a large bowl, and set aside while you make the dressing.

Combine the vegetables and the dressing. Refrigerate until ready to serve. 

Note: I don't care for cole slaw with mayo. I've made many slaws without mayo and this one is really good.