Sweet Pepper Slaw Recipe


The unique blend of flavors and textures in this sweet pepper slaw recipe, cooked in a citrus dressing, separates it from other traditional coleslaws. This makes for a tangy and delicious alternative to the traditional recipe. Sweet and crunchy, you’ll never want to stop eating this healthy, gluten-free slaw. [It’s] sensational!

Apple & Sweet Pepper Slaw

A light, tangy slaw full of crisp apples, red bell peppers and cabbage.

Prep Time10 mins

Total Time10 mins

Course: Side Dish

Cuisine: American


  • 1 Granny Smith apple, julienned
  • 1 Honeycrisp apple, julienned
  • 1 red bell pepper, julienned
  • 1/2 small green cabbage, thinly sliced
  • 4 spring onions, thinly sliced
  • 1 large lemon
  • 1/4 cup mayonnaise
  • 1/4 cup almond milk, unsweetened
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt


  • Combine the thinly sliced apples, red bell pepper, cabbage and spring onions in a large bowl
  • Squeeze the juice from 1 large lemon over the apple slices and toss to combine
  • Combine the remaining dressing ingredients and drizzle the dressing over the slaw
  • Toss until everything is fully combined
  • Serve immediately or chill in an airtight container until ready to serve

Marinated Cabbage and Sweet Pepper Slaw

Marinated Cabbage and Sweet Pepper Slaw is tangy and sweet with lots of crunch. It’s fairly mild in flavor and goes great with bbq pulled pork, burgers, or grilled chicken.

PREP: 15 mins

COOK: 0 mins

Refrigerate: 8 hrs

 SERVINGS: 61x2x3xSave


  • 6 cups thinly sliced green cabbage
  • 8 mini sweet peppers, sliced
  • 1 celery rib, thinly sliced
  • 1/2 medium Vidalia onion, thinly sliced
  • 1/4 cup sugar
  • 1/4 cup white wine vinegar
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon crushed red pepper flakes


  • Combine cabbage, peppers, celery, and onions in a large bowl.
  • In a small saucepan, bring sugar, vinegar, oil, salt, pepper, celery seeds, and red pepper flakes to a boil. Stir until sugar is melted and then pour over cabbage mixture.
  • Stir well, cover with plastic wrap, and refrigerate for at least 8 hours.


Calories: 127kcal

Smoky Pepper Slaw

Enjoy the combination of sweet peppers, smoky paprika and fiery chilli in this simple slaw recipe. This salad makes for an excellent base for many dinner recipes.


Peppers are known to contain a compound called capsaicin, which studies have shown in large amounts can have a positive impact on raising the metabolism. Peppers are also super high in vitamins (A, B6 and C), so I love this as a winter warmer too if colds and flu are lurking. If you need to sweeten things a little, just add a dash of tomato purée into the mix.


4mixed red peppers (I use 2 small sweet peppers and 2 large), deseeded and any core removed
½small red onion
½ tspsmoked paprika
½ tspsmoked chilli (I use it straight from a jar)
Splashof balsamic vinegar
Splashof olive oil
½medium sweet cabbage, core removed and chopped into quarters
4-5 handfulsof spinach
Sea salt
dashof tomato purée (optional)

Essential kit

You will need a food processor


Place the peppers, onion, paprika and chilli into the main bowl of the food processor with the central chopping attachment and pulse until similar to a paste.

Stir in the balsamic and olive oil and place in a waiting bowl.

Repeat by adding in the cabbage and pulse until a chunky chop. Add to the bowl.

Whizz the spinach in the food processor or shred by tearing or chopping with a knife.

Mix all of the ingredients together and stir, then taste and season. Add in a dash of tomato purée if you prefer the mixture a little sweeter.

Morph Your Slaw: Baked Aubergine with Smoky Pepper Slaw

Slow bake 2 aubergines whole at 180ºC for 45–60 minutes or until cooked through (the flesh should be mushy).

Scoop out of the aubergine flesh and mix into any leftover slaw.

Pan-fry the mixture for 1–2 minutes.

Top with chopped tomatoes and shredded beef.

Toppers: Shredded roast beef.

Grilled Hanger Steak with Green Bean and Sweet Pepper Slaw

Grilled Hanger Steak With Green Bean and Sweet Pepper Slaw

Hands On Time: 20 mins

Total Time: 20 mins

Yield: 4


  • 3 tablespoons fresh lime juice (from 3 limes)
  • ¾ teaspoon kosher salt
  • 5 tablespoons olive oil, divided
  • ¼ cup thinly sliced red onion
  • 4 ounces haricots verts (French green beans), thinly sliced
  • 6 small bell peppers, thinly sliced into rings (about 1¼ cups)
  • 2 tablespoons chopped fresh cilantro
  • 1 ½ pounds hanger steak, center membrane removed, cut into 4 equal pieces
  • ½ teaspoon black pepper


  1. Preheat grill to high. Stir together the lime juice, salt, and ¼ cup (4 tablespoons) of the oil in a small bowl. Add the onion and let stand at least 10 minutes. Add the haricots verts, bell peppers, and cilantro; toss to combine.
  2. Meanwhile, sprinkle the steak with the black pepper and drizzle with the remaining 1 tablespoon of oil. Grill until an instant-read thermometer inserted in the center of each piece registers 130°F, 5 to 7 minutes per side for medium-rare. Let stand 5 minutes; cut against the grain into thin slices. Serve with the slaw.

Recipe: Roasted Red Cabbage and Rainbow Pepper Slaw

Chadwick is a food and lifestyle expert and TV host with test kitchens in New York City and Atlanta. He helps organize the International Biscuit Festival and Southern Food Writing Conference held in Knoxville, Tennessee, every May.

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My grandmother, Mommom Boyd, is well-known for her cole slaw. She chops the cabbage, carrots, and onion extra-fine and makes the dressing creamy and somewhat sweet. It’s highly requested by church members and friends, and is an absolute must-have at every family gathering. When I was a kid, Mommom would sometimes mix in red cabbage, too. I would marvel at how the bright purple bits would pop off our plates next to the orange carrots.

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This slaw moves red cabbage from supporting player to star ingredient and treats fresh herbs, like cilantro and parsley, as salad greens rather than garnish. It is a deconstruction of my grandmother’s slaw in the very best way. And it’s a heavily requested dish just like my Mommom’s — especially in summer.

For depth of flavor, the cabbage is roasted. This can be done in the oven for ease, or on the grill, which gives it an added layer of smoky flavor. The cabbage is sliced thinly into 1/4-inch wedges with the stem still attached to keep the cabbage pieces together and from falling through the grates.

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The dressing is intentionally pungent, bright, and sweet to bring out the natural sugars of the peppers and balance the delicious bitter of the large smattering of herbs. The coriander seeds are crushed to match the size of the mustard grains, adding a little heft and texture to the otherwise simple vinaigrette. A liberal dash of kosher salt and freshly cracked black pepper readies the slaw for guests to eat.

Toss It Together at the Table

The brilliant purple, red, and yellow vegetables piled high on a platter with the bright green herbs is stunning. Guests are drawn to it immediately because of the color. I like to dress this slaw at the table just before serving for added wow factor. The dressing is so fragrant with the mix of coriander seeds, honey, and vinegar that as it wafts over everyone’s plates, it makes them drool.

Roasted Red Cabbage and Rainbow Pepper Slaw with Herbs

Roasted Red Cabbage and Rainbow Pepper Slaw with Herbs

YIELDServes 6 to 8Show Nutrition


For the salad:

  • 1 small red cabbage, cut into 1/4-inch wedges with stem attached
  • 1/4 cup olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 medium red bell pepper, thinly sliced
  • 1/2 medium yellow bell pepper, thinly sliced
  • 1 cup whole fresh cilantro leaves, washed and dried
  • 1 cup whole fresh Italian parsley leaves, washed and dried
  • Juice from 1/2 lime

For the dressing:

  • 1/2 cup apple cider vinegar
  • 2 tablespoons whole-grain mustard, such as the Maille brand
  • 2 tablespoons honey
  • 1 1/2 tablespoons whole coriander seeds, lightly crushed
  • Freshly ground black pepper


  1. For the salad: Arrange 2 racks to divide the oven into thirds and heat to 400°F (see Recipe Note for alternative grilling instructions).
  2. Lay the cabbage on 2 rimmed baking sheets. Drizzle evenly with the oil and season with salt and pepper.
  3. Roast until the edges of the cabbage are brown and the stems and leaves are soft, rotating the baking sheets between racks halfway through to ensure even roasting, 20 to 25 minutes total. Transfer to a large mixing bowl and let cool at least 10 minutes. Meanwhile, make the dressing.
  4. For the dressing: Place all the ingredients in a small bowl, season generously with black pepper — I like 10 to 12 twists of the pepper grinder — and whisk together.
  5. Add the bell peppers, cilantro, parsley, and lime juice to the cabbage. Pour the dressing over the top, and using tongs, toss until all the ingredients are coated. Season with salt and pepper as needed. Transfer to a large serving platter.


Grilling: The cabbage can be easily grilled instead of roasted. Heat an outdoor grill to medium. Place the oiled and seasoned cabbage over indirect heat and grill 6 to 7 minutes on each side until grill marks appear and the cabbage is tender.

Storage: Leftovers can be stored in the refrigerator for up to 3 days.

Make ahead: The dressing can be made ahead and stored in an airtight container at room temperature for up to 3 days. Re-whisk before using.

Blackened Shrimp Tacos and Sweet Pepper Slaw

These Blackened Shrimp Tacos with Sweet Pepper Slaw are just the right combination of sweet and spicy and come together in under 30 minutes!

These Blackened Shrimp Tacos with Sweet Pepper Slaw are so easy, any night can be taco night! Easy to make and even easier to eat they are sure to excite your taste buds and have you dreaming about them night after night!


Making delicious shrimp is two-fold, first how you season it and second how you cook it! This recipe has a flavorful blackened seasoning mix and below I’m sharing some tips for cooking perfect shrimp.

As shrimp cooks it turns from a blueish grey color to a whitish pink color. It cook SUPER quick – only about 2-3 minutes per side – so make sure you are watching it!
Shrimp will curl up a bit as it cooks, into a “C” shape. If it curls up more than that into an “O” shape it is probably overcooked.
To make your life easier, buy shrimp that is already peeled and deveined so you don’t have to do this tedious, time consuming step.
If you use frozen shrimp, make sure it is completely thawed before cooking.

This sweet pepper slaw is made with Divine Flavor Tribelli Sweet Peppers that are full of flavor and a hint of sweetness. They come in red, orange and yellow and once you add in the green apple and red onion the slaw makes the perfect rainbow! But, it’s not only beautiful, it’s also delicious! With the mild heat of the blackened shrimp the slaw pairs perfectly and gives the tacos a nice, refreshing crunch!

Blackened Shrimp Tacos and Sweet Pepper Slaw




  • 1 pound shrimp peeled and deveined
  • 1 tbsp lime juice
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper


  • 2 cups Divine Flavor Tribelli Sweet Peppers cut into thin matchsticks
  • 1/2 cup granny smith apple cut into thin matchsticks
  • 1/4 cup red onion sliced thin
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • pinch of salt


  • 1/2 cup sour cream
  • 1 tsp smoked paprika
  • 1/4 tsp coriander
  • pinch of salt


  • 2 tbsp coconut oil
  • Marinated Blackened Shrimp
  • 6 flour taco-sized tortillas
  • Sour Cream Sauce
  • Blackened Shrimp
  • Sweet Pepper Slaw
  • 2 oz cotija cheese crumbled
  • 1 large avocado sliced thin
  • fresh cilantro chopped



  • Add the shrimp to a medium sized bowl
  • Pour in the lime juice and add the spices, toss to coat
  • Allow the shrimp to marinate for 15 minutes


  • Add the sweet peppers, apples and red onion to a small bowl
  • Pour in the lime juice and olive oil, mix
  • Add the spices, mix


  • Spoon the sour cream into a small bowl
  • Mix in the spices


  • Heat a large skillet over medium heat
  • Add the coconut oil, allow to melt
  • Add the shrimp to the skillet, cook for 2-3 minutes on each side
  • Heat the tortillas in the microwave for 10-15 seconds to soften
  • Spoon a generous helping of sour cream onto each tortilla
  • Top each with 5-6 cooked shrimp
  • Top the shrimp with the the sweet pepper slaw
  • Sprinkle with cotija cheese
  • Garnish with avocado slices and cilantro

Coleslaw with Roasted Red Pepper

This Coleslaw with Roasted Red Pepper is a spicy, slightly sweet alternative to ordinary coleslaw. Vibrant and colorful, it’s a party of flavors in your mouth!

Red Pepper Coleslaw in a black bowl.

Coleslaw with Roasted Red Pepper

This Coleslaw with Roasted Red Pepper is so colorful and delicious and a nice break from regular coleslaw. Tangy Gorgonzola cheese and spicy roasted red peppers mixed into finely shredded cabbage is a perfect side for chicken or pork.  All of the flavors blend well together so you get a nice crunch from the cabbage, a creamy, tangy bite from the cheese and unique roasted red pepper flavor. Whenever I bring this to a picnic or family dinner, it disappears so fast!

Inspired by Kona Grill’s Red Pepper Coleslaw

One of my favorite things to get at Kona Grill is their chicken satay appetizer because it comes with this amazing red pepper coleslaw. I am addicted to the stuff, it is a little spicy and a little sweet and just all around so good. It has gorgonzola cheese and roasted red peppers mixed in to finely shredded cabbage with a slightly spicy coleslaw sauce that is to die for. I remember the first time that we ordered this we were fighting over the last bites of this coleslaw. Now when I go, if we don’t get the chicken satay I still ask for a side of this tasty slaw.

What are Roasted Red Peppers?

Roasted red peppers are quite literally red peppers that have been roasted and slightly charred in the oven. You can buy jars of roasted red peppers at the grocery store or make your own at home! Roast them yourself by slicing up a red pepper (you can roast any kind of peppers this way, not just red) and placing them on a cookie sheet about four inches under the broiler. Roast them at 450 degrees for about 15-20 minutes until they’re slightly blackened and the skins have collapsed. Once you remove them from the oven, let them cool slightly, then peel the skins off and throw them away. You can add these delicious peppers to salads, pasta dishes or sandwiches. They’re so yummy!

How to Make Coleslaw with Roasted Red Pepper

Red Pepper Coleslaw in a black bowl.

Coleslaw with Roasted Red Pepper

This Coleslaw with Roasted Red Pepper is a spicy, slightly sweet alternative to ordinary coleslaw. Vibrant and colorful, it’s a party of flavors in your mouth!

Prep Time1 hr

Cook Time0 mins

Total Time1 hr

CourseSide Dish

CuisineAmerican, Grill/BBQ



  • Outdoor Barbecue Grill



  • 4 c. cabbage finely shredded
  • 1/4 c. carrot shredded, optional
  • 1/4 c. roasted red peppers finely chopped
  • 1/4 c. gorgonzola cheese crumbled

For the Dressing:

  • 1/4 c. milk
  • 1/4 c. mayonnaise
  • 1/4 c. buttermilk
  • 1 Tbsp. lemon juice
  • 1 tsp. white vinegar
  • 1 Tbsp. sugar
  • 1/4 tsp. sriracha hot sauce
  • salt and pepper to taste


  • Mix together the dressing ingredients then stir in the remaining ingredients until the cabbage is thoroughly coated.
  • Chill for at least on hour.
  • To serve, top with extra roasted red pepper slices and gorgonzola cheese crumbles.

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