Hi there friends! I hope you’re having a great weekend!
I have a recipe to share with you that is derived from a recipe that I grew up loving as a girl in my home state of Pennsylvania. My mom used to make a traditional Pennsylvania Dutch Pepper Slaw and I would eat it by the bowlful every time she made it.
Pennsylvania Dutch Pepper Slaw is different than your traditional coleslaw that you may serve with chicken, ribs, etc. Instead of having a mayonnaise base, pepper slaw has a vinegar base. Yum! I love anything with a vinegar base. As you have probably noticed, if a food has a “bite” or lots of heat to it, I love it!
So, you may ask how a traditional Pennsylvania Dutch recipe ended up with jalapenos in it. Doesn’t seem to make much sense, does it? Well, this is what happens when you take a girl born and raised in Pennsylvania (with a big taste for spice) and move her to California! You end up with a girl that cooks and bakes a wide and wacky variety of foods. Why not mix it up? 🙂
This is a great side to accompany the foods that you would have a mayo-based slaw with, but it would be delicious on sandwiches or tacos as well. Just think of this on a grilled fish or chicken taco…YUM!!
A couple of extra-added bonuses…it is so easy to make and you don’t have to worry about it staying cold, unlike a mayo-based slaw.
Here’s how you make it…
Jalapeno Pepper Slaw
- 1 bag pre-shredded cabbage
- 1/2 cup shredded carrots
- 2 chopped tomatoes
- 2 chopped jalapenos (adjust for taste)
- 1 cup white vinegar
- 1 cup water
- 3/4 cup sugar (I use Splenda)
- 1/2 teaspoon salt
- 2 tablespoons celery seed
- Combine cabbage, carrots, tomatoes, and jalapenos in a large bowl.
- Whisk together remaining ingredients in separate bowl.
- Stir vinegar mixture into cabbage mixture and combine.
- Chill for several hours before serving.