CALIFORNIA COLESLAW
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Georgia
Number Of Ingredients 15
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
Provided by Food Network Kitchen
Time 15m
Yield 6-8 servings
Number Of Ingredients 12
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
Categories Pepper Summer Cabbage House & Garden
Number Of Ingredients 9
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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CABBAGE AND BELL PEPPER SALAD RECIPE - NATASHASKITCHEN.COM
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- For the dressing: In a small bowl mix together juice of 1 small lemon, 3 Тbsp of sunflower oil, 1 Тbsp mayo, 1 Тbsp sour cream, 1 tsp sugar, 1/2 tsp garlic powder and 1/2 tsp salt (or just 1 tsp garlic salt), 2 heaping Тbsp chopped dill and 2 heaping Тbsp chopped parsley. Refrigerate dressing and start on the salad.
- Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.
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- Remove and discard the stems and seeds from the peppers. Cut them in skinny strips—the skinnier the better, but even is also good. Set them aside.
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- In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes and a bit of salt and pepper.
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- Optional Add-in Ideas: chopped celery, sliced purple onion, fresh peas, green or yellow bell pepper, cucumber, tomato, kalamata olives, shredded chicken or salmon
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- Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing to coat.
PA DUTCH PEPPER SLAW - MY HOMEMADE ROOTS
From myhomemaderoots.com
- 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.
- Combine the vegetables and the dressing. Refrigerate until ready to serve. This slaw tastes best if it is made at least a few hours ahead.
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