Bell Pepper Coleslaw Recipes

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CALIFORNIA COLESLAW



California Coleslaw image

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

Provided by ALEXPE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
½ cup cider vinegar
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup vegetable oil

Steps:

  • In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g

BELL PEPPER SLAW



Bell Pepper Slaw image

Make and share this Bell Pepper Slaw recipe from Food.com.

Provided by threeovens

Categories     Greens

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 tablespoons sugar
salt & freshly ground black pepper
1/2 cup cider vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
6 bell peppers, cut into very thin strips (red orange and yellow)
2 stalks celery, chopped fine
4 green onions, chopped fine
1/2 head green cabbage, sliced thin then roughly chopped
3 tablespoons Dijon mustard
1/2 cup mayonnaise

Steps:

  • Whisk together sugar, 2 teaspoons salt, and vinegar in a large bowl until the sugar dissolves; add mustard seeds and celery seeds and 1/2 teaspoon pepper.
  • Stir in bell peppers, celery, green onions, and cabbage; toss to coat.
  • Refrigerate one hour.
  • Add mustard, mayonnaise, and toss; refrigerate until serving.

Nutrition Facts : Calories 162.7, Fat 7.5, SaturatedFat 1.1, Cholesterol 5.1, Sodium 254.5, Carbohydrate 23.1, Fiber 4.7, Sugar 13.9, Protein 3.2

CREAMY COLESLAW WITH BELL PEPPERS & RED ONION



Creamy Coleslaw With Bell Peppers & Red Onion image

Although I usually think of coleslaw as a summertime side dish, it seems to go really well with my Super Bowl spread. I serve pulled pork with baked beans and some of this lovely, creamy coleslaw, then sit back and collect the compliments! Again, this makes a LOT, so adjust accordingly. This recipe is easily increased or decreased. Use a 16-ounce package of coleslaw mix for every six guests.

Provided by JackieOhNo

Categories     Vegetable

Time 30m

Yield 18 serving(s)

Number Of Ingredients 8

3 (16 ounce) packages coleslaw mixed vegetables
2 large carrots, grated
2 bell peppers, cut into short, thin slivers (I use 1 each red and yellow)
1 medium red onion, halved and sliced thin
1 1/2 teaspoons celery seeds
1 3/4 cups mayonnaise
6 tablespoons rice wine vinegar
salt and black pepper, to taste

Steps:

  • In a large bowl, toss together all vegetables and celery seed.
  • In a small bowl, combine the mayonnaise, vinegar, salt and pepper.
  • Toss together the vegetables and dressing until thoroughly combined. Taste and correct seasoning.
  • Refrigerate 30 minutes to let flavors blend. Serve.

Nutrition Facts : Calories 135.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 5.9, Sodium 281.5, Carbohydrate 14.5, Fiber 2.8, Sugar 4.2, Protein 2.5

BELL PEPPER SLAW



Bell Pepper Slaw image

Try this recipe when you want to round out a small-serving meal with a crisp, creamy slaw without a week's worth of leftovers.-Angela Andrews, Whitby, Ontario

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

2 teaspoons butter
2 teaspoons all-purpose flour
1 egg yolk
1/3 cup half-and-half cream
2 teaspoons cider vinegar
1 teaspoon sugar
1/4 to 1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup finely shredded cabbage
2 tablespoons each diced sweet red pepper, green pepper and celery

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. In a small bowl, whisk egg yolk and cream; gradually add to butter mixture. Stir in the vinegar, sugar, mustard, salt and pepper. Bring to a boil, stirring constantly, until thickened and bubbly (the dressing will be very thick). , In a small serving bowl, combine the cabbage, peppers and celery. Add warm dressing and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 151 calories, Fat 11g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 223mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

THREE-PEPPER COLESLAW



Three-Pepper Coleslaw image

There are never any leftovers when I make this dish for a picnic, barbecue or any social gathering. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1 package (10 ounces) angel hair coleslaw mix
1 medium sweet red pepper, finely chopped
1 medium green pepper, finely chopped
1 to 2 jalapeno peppers, seeded and finely chopped
3 green onions, chopped
1/4 cup white wine vinegar
2 tablespoons lime juice
2 teaspoons canola oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the first 5 ingredients in a large serving bowl. In a small bowl, whisk the remaining ingredients. Pour over coleslaw mixture; toss to coat. Cover and refrigerate for at least 30 minutes before serving. ,

Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRANDMA'S PEPPER SLAW



Grandma's Pepper Slaw image

This is my grandmother's recipe for sweet and sour cabbage slaw that couldn't be simpler to make! My family loves it as a side dish for grilled burgers and hot dogs, but it works equally well in winter time with roast pork, or beef.

Provided by Carol Reese Hardbarger

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h30m

Yield 32

Number Of Ingredients 6

1 medium head green cabbage, shredded
2 green bell peppers, diced
salt to taste
1 cup vinegar
1 ½ cups sugar
2 tablespoons celery seed

Steps:

  • Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
  • Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

Nutrition Facts : Calories 46.6 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.5 g, Sodium 6 mg, Sugar 10.5 g

TANGY TEX-MEX BELL PEPPER SLAW



Tangy Tex-Mex Bell Pepper Slaw image

Provided by Georgia

Number Of Ingredients 15

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
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

Steps:

  • 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.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

BELL PEPPER SLAW



Bell Pepper Slaw image

Provided by Food Network Kitchen

Time 15m

Yield 6-8 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

SLAW-FILLED PICKLED PEPPERS



Slaw-Filled Pickled Peppers image

Categories     Pepper     Summer     Cabbage     House & Garden

Number Of Ingredients 9

12 medium-sized green peppers
1 pound cabbage
1/2 teaspoon powdered cloves
4 teaspoons salt
4 teaspoons celery seed
3 tablespoons mustard seed
4 teaspoons cinnamon
3 quarts cider vinegar
3 cups sugar

Steps:

  • Cut a 1/2" slice from the stem end of the peppers and reserve. Carefully remove and discard seeds. Cover the peppers with well-salted cold water and let stand overnight. The next day, drain the peppers. Chop the cabbage fine, and mix with cloves, salt, celery seed, mustard seed and cinnamon. Fill the peppers with this mixture, replace end slices and tie in place. Place the peppers upright in a crock or large jars. Bring the vinegar and sugar to a boil and pour over the peppers. Place a plate or lid on top of the peppers, weight the plate, and cover the crock. Leave in a cool place for 3 weeks before using so that the flavors have time to mellow.

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  • In a saucepan, combine the apple cider vinegar, sugar, water, celery seed, mustard, and salt. Bring to a boil, stirring continuously until sugar is dissolved. Remove from heat and allow to cool.
  • Chop cabbage in half and remove the core. Using a food processor, finely chop the green cabbage, carrot and bell pepper. (If you don’t have a food processor, you can chop them finely by hand, or use a box grater). Place the finely grated vegetables into a large bowl, and set aside while you make the dressing.
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