Recipes For Pepper Slaw

BELL PEPPER SLAW

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.

PEPPER SLAW

Steps:

• 1. Toss vegetables together in a large mixing bowl.
• 2. Combine remaining ingredients; pour over vegetables. Toss to mix.
• 3. Refrigerate for several hours or overnight to blend flavors.

GRANDMA'S PEPPER SLAW

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.

FRIED FISH SANDWICH WITH PEPPER SLAW

Steps:

• Make the slaw:
• Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chile and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.
• Make the tartar sauce:
• Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.
• Make the fish:
• Whisk flour, cornstarch, oregano, onion powder, tomato powder (if using), garlic powder, and 3 tsp. salt in a large bowl. Add club soda and quickly whisk to incorporate.
• Pour canola oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 350°F. Transfer to paper towels and season with salt.
• Assemble the sandwiches:
• Strain the slaw and discard liquid. Transfer slaw to a medium bowl.
• Spread 1 Tbsp. tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.
• Do Ahead
• Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.

TANGY TEX-MEX BELL PEPPER SLAW

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!

SWEET PEPPER CABBAGE SLAW

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.

SPICY PEPPER SLAW

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Refrigerate for at least 1 hour before serving.

SWEET PEPPER SLAW

Steps:

• In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.
• Add vinegar, oil, salt and pepper.
• Toss to coat.
• Refrigerate until ready to serve.

CREAMY BLACK PEPPER COLESLAW

Steps:

• Combine first 7 ingredients in a medium bowl. Add cabbage, carrot, and parsley; toss to coat.

MARINATED CABBAGE AND SWEET PEPPER SLAW

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.

PEPPER SLAW

Steps:

• Dissolve the sugar and salt in the vinegar and pour over the cabbage and peppers.
• Taste for seasoning and add more if desired.
• Add celery seed last.

THREE-PEPPER SLAW

Steps:

• In a large bowl, whisk togethervinegar, mustard, and oil; seasonwith salt and pepper. Add bellpeppers, celery, and thyme; tossto combine. Season to tastewith salt and pepper and serve.

PENNSYLVANIA DUTCH PEPPER SLAW

Steps:

• 1. In a medium saucepan, combine the apple cider vinegar, sugar, water, celery seed and mustard.
• 2. Over medium-high heat bring to a boil, stirring constantly to dissolve sugar, then boil for 1 minute. Remove from heat and allow to cool to room temperature.
• 3. Using a food processor, finely grate the green cabbage, carrot and bell peppers.
• 4. Place the finely grated vegetables into a large bowl, stir in salt and set aside for 1 hour.
• 5. Drain vegetables but do not rinse. Add the cooled dressing, reserving 1/4 cup, and stir to combine. Cover and refrigerate overnight, both slaw and reserved dressing.
• 6. Before serving uncover slaw and give it a good stir. If it's swimming in juice drain it but keep it moist. Add the 1/4 cup reserved dressing to brighten it back up.

THREE PEPPER SLAW

Steps:

• Place first 5 ingredients in a large bowl, tossing to combine. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing to coat.

TRI-COLOR PEPPER SLAW

Steps:

• In a large bowl, gently toss the green bell peppers, yellow bell peppers, tomatoes, balsamic vinaigrette, and feta cheese. Allow to sit 5 minutes before serving.