Sweet Pepper Slaw

You’ll want to put this Sweet Pepper Slaw on your summer table this week! It goes great with my Grilled Veg-tastic Burgers! Everyone knows that coleslaw can be made with traditional green cabbage and carrots. But this recipe is unique because it substitutes the average vegetables with colorful sweet peppers. This slaw is filled with savory flavors such as garlic and onion making it an amazing side dish for burgers, hot dogs, etc.

Bell Pepper Slaw

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• Level: Easy
• Total: 15 min
• Prep: 15 min
• Yield: 6-8 servings

Ingredient

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3 tablespoons sugar

Kosher salt

1/2 cup apple cider vinegar

1 1/2 teaspoons celery seeds

1 1/2 teaspoons mustard seeds

Freshly ground pepper

6 bell peppers (red, orange and yellow), cut into thin strips

2 stalks celery, finely chopped

4 scallions, chopped

1/2 head green cabbage, thinly sliced and roughly chopped

3 tablespoons whole-grain dijon mustard

1/2 cup mayonnaise

Directions

1. Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
2. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

Tangy Tex-Mex Bell Pepper Slaw

Try this colorful, mayo-free Tex-Mex slaw as a side dish for your next BBQ, or a crunchy topping for sandwiches!

Last night, I had the amazing privilege of meeting some of my favorite blogger friends at a dessert and cocktails party in Austin! They’re all in town for the big BlogHer Food convention, which is kicking off its first day today. I’m attending this year, since it’s just down the block, and am so excited for everything I’ll learn, all the delicious food I’ll munch on, and the many more talented, inspiring people I’ll meet!

So, what better recipe to kick off the weekend than with a colorful, vibrant Texas slaw! This wonderful state welcomed us with open arms two years ago (this week!), and I hope everyone visiting this weekend feels right at home in Austin like we did.

This is one of my favorite slaws to make in the summertime. It’s citrusy and a little zippy, with a kick of color and just the right amount of tang! As a scrumptious side or topping for sandwiches and burgers, it’s a must-make for your warm weather barbecues. The light, easy vinegar and olive oil dressing coats the slaw perfectly and really compliments fish, chicken or even steak! You’ll just love it.

I’ll be playing the part of professional eater, note-taker, hand-shaker and shutterbug this weekend, and I can’t wait! I hope you have a wonderful weekend and stay cool in the summer heat. And, if you’ll also be at BlogHer Food, here’s hopin’ we get to meet (and eat)!Create Pinterest Pin

Tangy Tex-Mex Bell Pepper Slaw

Ingredients

For dressing:

• 2 Tablespoons white vinegar
• 2 Tablespoons extra virgin olive oil
• 1 1/2 tablespoons sugar
• Juice from 1 fresh lime
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground cumin
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

For slaw:

• 2 cups thinly sliced white cabbage
• 1 1/2 cups thinly sliced red cabbage
• 1/2 cup shredded carrot
• 1 medium jalapeño pepper, deseeded and minced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cup chopped fresh cilantro

Instructions

1. In a large bowl, whisk together all ingredients for the dressing. Add slaw ingredients to the bowl and toss to coat. Cover with plastic wrap and chill 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.
2. Enjoy!

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.

Mini Sweet Peppers

Whenever I go to the farmers market in the summer, I always see tons of these cute mini sweet peppers with their marvelous red, orange, and yellow colors. I want to buy them every time, but sometimes I have trouble thinking of ways to use them.

Not only do they taste amazing in this Marinated Slaw recipe, but they add vibrant colors to it as well. These mini peppers have such a bright fresh flavor with a pop of sweetness.

If you don’t have mini peppers, you could definitely use regular-sized red, orange, and yellow sweet bell peppers.

This recipe is similar to this Sweet Vinegar Coleslaw recipe, but with a much more subtle flavor. It’s great for when you’re craving coleslaw but don’t want the mayonnaise.

This Marinated Cabbage and Sweet Pepper Slaw has plenty of crunch. In addition to the cabbage and peppers there’s also celery and sweet Vidalia onion. The veggies all get tossed in a mixture of oil, sugar, and vinegar (equal parts of each), seasoned with a little salt, pepper, celery seed, and crushed red pepper flakes.

Make Ahead

You will want to make this at least 8 hours in advance so the flavors have time to meld and the cabbage picks up the flavors. The cabbage will get a little soft but still have plenty of crunch.

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

Ingredients

• ▢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

Instructions

• 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.

Nutrition

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.

Introduction

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.

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Ingredients

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

Essential kit

You will need a food processor

Method

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.

Roasted Red Cabbage and Rainbow Pepper Slaw with Herbs

SAVEtoMY RECIPESPRINT RECIPE

YIELDServes 6 to 8Show Nutrition

INGREDIENTS

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

INSTRUCTIONS

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.

RECIPE NOTES

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.

Cabbage and Red Pepper Slaw with Sweet-Hot Almonds

• PREP TIME30 minutes
• TOTAL TIME1 minutes

Ingredients

8 Servings

6

tablespoons olive oil, divided

1

cup whole raw almonds

1

/4 teaspoon coarse kosher salt

1

/2 teaspoon cayenne pepper

2

tablespoons honey, divided

3

tablespoons Sherry wine vinegar

1

tablespoon reduced-sodium soy sauce

1

tablespoon fresh lemon juice

1

small head of Napa cabbage, quartered, cored, thinly sliced (about 8 cups)

1

large red bell pepper, very thinly sliced

2

green onions, thinly sliced (about 1/2 cup)

1

/2 cup coarsely chopped fresh cilantro

Preparation

Step 1

Preheat oven to 300°F. Line small rimmed baking sheet with parchment. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add almonds and coarse salt. Cook until almonds are lightly toasted, stirring frequently, about 3 minutes. Remove from heat; stir in cayenne. Drizzle 1 tablespoon honey over; stir to coat. Spread almonds on prepared sheet, spacing apart. Bake 10 minutes; stir almonds. Bake until coating is almost dry, about 10 minutes longer. Cool completely, stirring almonds occasionally. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

Step 2

Whisk remaining 1 tablespoon honey, vinegar, soy sauce, and lemon juice in small bowl. Gradually whisk in 5 tablespoons oil. Season dressing with salt and pepper. Mix cabbage, bell pepper, green onions, and cilantro in large bowl. Pour dressing over; toss. Add almonds and toss to coat.

Nutrition Per Serving

One serving contains: Calories (kcal) 198.7 %Calories from Fat 74.1 Fat (g) 16.4 Saturated Fat (g) 1.9 Cholesterol (mg) 0 Carbohydrates (g) 11.6 Dietary Fiber (g) 3.4 Total Sugars (g) 5.0 Net Carbs (g) 8.3 Protein (g) 3.5 Sodium (mg) 117.3