Cabbage And Pepper Slaw Recipes

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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

CABBAGE-PEPPER SLAW



Cabbage-Pepper Slaw image

Top Chicken Tomatillo Tostadas with this flavorful slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes enough for 3 servings

Number Of Ingredients 8

2 oranges
1/2 cup apple cider vinegar
2 teaspoons sugar
2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
1/2 head red cabbage, thinly sliced on a mandoline
1 red bell pepper, stemmed, seeded, ribs removed, and julienned
1/2 cup fresh cilantro leaves

Steps:

  • Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat process with remaining orange; set segments aside.
  • In a large bowl whisk together vinegar and sugar until well combined. Slowly whisk in vegetable oil and season with salt and pepper. Add cabbage, pepper, orange segments, and cilantro; toss to coat. Keep slaw refrigerated until ready to use, up to 2 hours.

CABBAGE & PEPPER SLAW



Cabbage & Pepper Slaw image

Make and share this Cabbage & Pepper Slaw recipe from Food.com.

Provided by Abe ray

Categories     Fruit

Time 30m

Yield 12 smal bowls, 12 serving(s)

Number Of Ingredients 5

1 large head cabbage
3 medium green peppers
1 cup sugar
1 cup vinegar
1 cup water

Steps:

  • grate cabbage & peppers into a large bowl.
  • combine other ingreadriants in a small bowl & stir until sugar has dissolved.
  • pour liquid over cabbage & pepper and mix throughly.
  • chill until read to serve.

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.

SWEET PEPPER CABBAGE SLAW



Sweet Pepper Cabbage Slaw image

A simple cooked dressing and red pepper give this cabbage mixture a delightful sweet flavor. It's perfect for parties and pairs well with any grilled meat. -Jackie Deibert, Klingerstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 6

1 cup sugar
1/2 cup water
1/4 cup cider vinegar
1/4 cup olive oil
10 cups shredded cabbage
2 medium sweet red peppers, chopped

Steps:

  • For dressing, place sugar, water and vinegar in a small saucepan; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 5 minutes. Cool completely. Stir in oil., To serve, place vegetables in a large bowl. Add dressing; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW



Purple Cauliflower and Red Cabbage Slaw image

Provided by Katie Lee Biegel

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

3 cups (about 1/2 head) thinly sliced purple cauliflower
3 cups (about 1/2 head) shredded red cabbage
1/2 recipe Poppyseed Dressing, recipe follows
1/4 cup plus 1 tablespoon roasted, salted sunflower seeds
2/3 cup vegetable or canola oil
1/2 cup apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and cracked black pepper
1 large egg, pasteurized if necessary
2 tablespoons poppyseeds

Steps:

  • In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
  • Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

WILTED RED CABBAGE AND BELL PEPPER SLAW



Wilted Red Cabbage and Bell Pepper Slaw image

Categories     Salad     Pepper     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Dinner     Summer     Chill     Cabbage     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1/2 cup distilled white vinegar
1/2 cup water
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
1 tablespoon mustard seeds
1/2 head red cabbage, shredded (about 3 cups)
2 red or yellow bell peppers, cut into 1-inch julienne strips

Steps:

  • In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
  • Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

CABBAGE SLAW



Cabbage Slaw image

This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 medium head cabbage (about 2-1/2 pounds)
1 carrot
1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 1 teaspoon celery seed

Steps:

  • In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

Nutrition Facts :

RED CABBAGE COLESLAW WITH BROCCOLI AND RED PEPPER



Red Cabbage Coleslaw with Broccoli and Red Pepper image

This is a delicious and very colorful alternative to the usual cole slaw. It is always a favorite when I bring it to pot luck dinners.

Provided by Babs in Toyland

Categories     Vegetable

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 cup fresh basil leaf
1/3 cup light tasting olive oil
3 tablespoons honey
3 tablespoons balsamic vinegar
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 medium red cabbage, cored,very thinly sliced
1 bunch broccoli, florets trimmed and separated into tiny pieces,stems peeled and shredded,about 6 cups total
1 large red pepper, cut into 2 inch long fine julienne,about 1 1/2 cups
6 large green onions, thinly sliced,about 1 1/2 cups

Steps:

  • To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
  • Transfer to a 4 quart bowl.
  • Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
  • Toss until well mixed.
  • Chill at least 4 hours or up to 8 hours before serving.
  • To serve, toss well, drain off any excess liquid and adjust the seasonings.
  • Serve chilled in a large bowl.

Nutrition Facts : Calories 145.7, Fat 7.7, SaturatedFat 1.1, Sodium 280.6, Carbohydrate 18.5, Fiber 4.2, Sugar 11.2, Protein 3.5

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