1-First step: prep the vegetables Start by grating or finely chopping the cabbage, carrots, and bell peppers. You can do this with a sharp knife, box grater, or food processor. A food processor makes the job quick, which is handy for busy weeknights or when you are feeding a crowd. Place the shredded vegetables in a large bowl, then sprinkle them evenly with 2 teaspoons salt. Toss well so the salt touches as much of the cabbage and peppers as possible. This is a small step, but it matters a whole lot for the final texture.

2-Second step: let the salt do its work Let the vegetables sit for 60 minutes. During this rest time, the salt draws out moisture from the cabbage and peppers. That keeps the finished slaw crisp and helps the dressing cling to the vegetables instead of pooling at the bottom. After the hour is up, drain the vegetables well. Then squeeze out extra liquid with clean hands or a sturdy kitchen towel. Do not skip this part, because too much water will thin the dressing and make the slaw less lively.

3-Third step: make the dressing In a saucepan, combine 3/4 cup apple cider vinegar, 3/4 to 1 cup granulated sugar, 1/4 cup water, 1 teaspoon celery seed, and 1 teaspoon dry mustard. Set the pan over medium heat and stir often until the sugar dissolves. The goal is to warm everything enough to blend the flavors, not to boil it. Keep the heat gentle. Once the sugar has dissolved, take the pan off the burner and let the dressing cool slightly. If you use sugar alternatives or honey, watch closely so the mixture stays smooth and does not scorch.

4-Fourth step: combine and toss Pour the warm dressing over the drained vegetables. Mix well so every bit of cabbage, carrot, and bell pepper gets coated. The dressing may look a little strong at first, but that is exactly what you want. After it chills, the flavors settle into each other and become much more balanced. If you like a sweeter slaw, lean toward the full cup of sugar. If you prefer a sharper bite, start with 3/4 cup and taste before serving next time. This is one of those recipes that is easy to make your own after the first batch.

5-Final step: chill before serving Cover the bowl and refrigerate the slaw for at least 2 hours. Overnight is even better if you can plan ahead. Before serving, toss it again so the dressing is evenly spread through the vegetables. For the best results, serve this Pennsylvania Dutch pepper slaw cold and crisp. It is a fine side for cookouts, sandwiches, fried chicken, pulled pork, or a holiday table. The recipe has prep time of 30 minutes, rest time of 120 minutes, and a total time of 2 hours 30 minutes. There is no cook time required beyond warming the dressing just enough for the sugar to dissolve.