Description
A fresh, sweet and sour Pennsylvania Dutch cabbage salad that serves as a crisp, egg-free alternative to traditional mayonnaise-based coleslaw.
Ingredients
Scale
- 2 cups shredded raw green cabbage
- 1/2 cup finely diced green pepper
- 1/2 cup finely diced celery
- 1/4 cup grated carrots
- 1/2 cup cold water
- 5 Tablespoons white vinegar
- 1/4 cup sugar
- 1 Tablespoon salt
- Pepper to taste
Instructions
- Step 1: Place all the vegetables in a large glass bowl.
- Step 2: Mix the dressing ingredients together in a smaller bowl, pour the dressing over the vegetables.
- Step 3: Mix to combine.
- Step 4: Cover with plastic wrap and refrigerate until chilled.
Notes
The amount of salt can be adjusted down during the mixing process and tweaked again after the salad has been chilled to suit your preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 31 g
- Sodium: 1725 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Pennsylvania Dutch, pepper cabbage, sweet and sour, cabbage salad, side dish