Coleslaw With Green Pepper Recipes

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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.

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

CAROLINA COLE SLAW



Carolina Cole Slaw image

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

1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced

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



Campers' Coleslaw image

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

1-1/2 cups sugar
3/4 cup white vinegar
3/4 cup olive oil
1 tablespoon salt
1 teaspoon celery seed
1 medium head cabbage, shredded (about 10 cups)
1 large onion, chopped
1 medium green pepper, chopped

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



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

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

PICKLED CABBAGE SLAW



Pickled Cabbage Slaw image

Veggies in small quanitites to this already incredible pickled cabbage

Provided by Canning Homemade

Categories     Salad

Time P1DT1h

Yield 10

Number Of Ingredients 7

3 medium heads white cabbage - cored and shredded
1/4 cup kosher salt
1/2 cup each julienned - carrots, red onions, red and yellow bell peppers
1 PC. each serano, jalapeno, and banana pepper - diced (optional)
3 cups water
4 cups white vinegar
3 1/2 cups sugar

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 image

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

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

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



Homemade Coleslaw image

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

1/2 large white cabbage ((or 1 small white cabbage))
2 medium carrots (peeled)
1/4 brown onion (peeled)
1 cup (240g) mayonnaise
3 tbsp sour cream
1 tbsp white wine vinegar
1/2 tsp salt
2 tsp sugar (granulated or superfine)
1/8 tsp mustard powder
Pinch white pepper

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



Vinegar Slaw Recipe image

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

1 small to medium head of Savoy cabbage
1 small to medium Vidalia onion (or other sweet onion.)
1/4 cup olive oil
6 Tbsp apple cider vinegar
1/2 tsp celery seed
1/2 tsp fennel seed
1/2 tsp dill, either dried or fresh
1/2 tsp onion salt, use more to taste
1 tsp sugar, feel free to use more or less.
fresh cracked pepper to taste

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



Green Coleslaw image

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

12 cups slivered cabbage
1 large green pepper, chopped
1 onion, diced fine
1 cup sugar
1 cup vinegar
3/4 cup vegetable oil
1 tablespoon dry mustard
1 tablespoon celery seed
1 tablespoon salt

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



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.

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

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