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.
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
CAROLINA COLE SLAW
An easy Carolina Cole Slaw recipe
Provided by Caroline Belk
Categories Salad Onion Side Vegetarian Summer Cabbage Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
- Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)
CAMPERS' COLESLAW
Crispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. -Kimberly Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a small saucepan, combine first five ingredients. Bring to a boil; cook and stir until sugar is dissolved, 1-2 minutes. Remove from heat; cool completely. , In a large bowl, toss vegetables with dressing. Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts : Calories 122 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
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
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
PICKLED CABBAGE SLAW
Veggies in small quanitites to this already incredible pickled cabbage
Provided by Canning Homemade
Categories Salad
Time P1DT1h
Yield 10
Number Of Ingredients 7
Steps:
- In a bowl put in the cabbage and cover with salt.
- Toss and set aside for minimum two hours to overnight in the fridge so that the salt will soften the cabbage. You do not need to salt the other julienne veggies.
- Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- After salting rinse the cabbage twice to remove as much salt as possible.
- In a large bowl combine the now rinsed cabbage with the other julienne vegetables. Mix well so they are evenly distributed.
- In a stainless steel or enameled dutch heat water, vinegar, sugar. Heat to a simmer until the sugar is dissolved.
- Add the cabbage/veggie combo to the brine, stir once and with a slotted spoon put the cabbage/veggie back into the original bowl. You are just getting them hot.
- Ladle the veggies into jars.
- On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your cabbage mix. Using your funnel in each jar ladle/tong the mixture into the jars leaving 1" headspace.
- After all the cabbage is in the jars bring over the pot that contains the hot brine. Ladle the hot brine (vinegar, sugar, water mix) over the cabbage slaw and fill to ½" headspace. Remove air bubbles and refill to the proper headspace if necessary.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
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.
Provided by Christin Mahrlig
Categories Side Dish
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 127 kcal, ServingSize 1 serving
HOMEMADE COLESLAW
A quick and easy creamy coleslaw with plenty of crunch - just like those luxury supermarket versions. Made at home in 5 minutes.
Provided by Nicky Corbishley
Categories side dish
Time 10m
Number Of Ingredients 10
Steps:
- Julienne the white cabbage and the 2 carrots using a mandoline, so you have fine, even, strips. Place in a large bowl.
- Carefully grate (shred) the quarter of an onion using a grater and add the onion to the bowl.
- Add the cup (240g) of mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, 1/2 tsp salt, 2 tsp sugar, 1/8 tsp mustard powder and the pinch of white pepper.
- Stir everything together until thoroughly combined.
- Serve immediately, or cover and refrigerate until needed (up to 2-3 days).
Nutrition Facts : Calories 150 kcal, Carbohydrate 4 g, Protein 1 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 232 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
VINEGAR SLAW RECIPE
You've found it! The perfect Carolina style vinegar coleslaw made with cabbage and sweet Vidalia onions. This simplest of no-mayo slaws is the perfect side dish, you're going to want it with everything this summer.
Provided by Sue Moran
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Remove the outer leaves from the cabbge and slice it in half, lengthwise, through the core. Remove the core from each half. If your head is on the larger side, cut each half in half again. Finely slice/shred the cabbage with a large sharp knife. Put in a large salad bowl.
- Peel and halve the onion. Remove the core and very thinly slice. Add to the bowl. Note: If your onion is large, don't use the whole thing.
- Whisk the dressing ingredients together and taste it to adjust any of them to your particular liking.
- Toss the slaw with enough dressing to moisten everything, but not drown it. You may not need it all. Add more salt and pepper if you like.
- Serve right away, or chill the slaw until needed.
Nutrition Facts : Calories 72 kcal, Carbohydrate 7 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 121 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GREEN COLESLAW
A cooked dressing makes this coleslaw different than the usual creamy type, and if you buy prebagged coleslaw mix it's also incredibly fast. I don't mind some orange with my green! I usually leave out the green pepper, since I'm not crazy about peppers in coleslaw, so try it with or without. Requires some refrigeration time.
Provided by Cookin-jo
Categories < 15 Mins
Time 15m
Yield 14 cups
Number Of Ingredients 9
Steps:
- Toss together cabbage, pepper and onion.
- Sprinkle with sugar and toss.
- Combine remaining ingredients in a saucepan and bring to a boil.
- Pour over the slaw and toss. Let stand one hour.
- Refrigerate a minimum of an hour, but a few hours is good.
Nutrition Facts : Calories 187.2, Fat 12.1, SaturatedFat 1.6, Sodium 510.8, Carbohydrate 19.4, Fiber 1.9, Sugar 17.1, Protein 1.3
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.
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
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Estimated Reading Time 4 mins
- Cut the cabbage into eighths so you have small wedges. Use your knife to "spread" or slice the cabbage into thin strips and add it into a large bowl.
- In a glass jar or container with a tight fitting lid, combine the mayo, honey, lemon juice, vinegar, celery seed, ground mustard, salt and pepper.
- Shake well, making sure the honey gets incorporated into the dressing, and refrigerate until ready to serve.
- Toss the shredded cabbage and carrot together. Pour in desired amount of dressing, toss and serve immediately!
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- In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
- Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
- To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
- Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
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- Whisk together mayonnaise, pickle juice, lemon juice, salt, pepper, and sugar in a medium bowl.
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