Three Pepper Cole Slaw Recipes

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THREE-PEPPER SLAW



Three-Pepper Slaw image

Serve this rainbow slaw alongside burgers, or toss with tuna or shredded chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 medium bell peppers (1 red, 1 yellow, 2 green), stemmed, seeded, and thinly sliced lengthwise
1 celery stalk, halved crosswise and thinly sliced lengthwise
1/4 teaspoon chopped fresh thyme leaves

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.

Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g

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

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

THREE-PEPPER SLAW WITH CHIPOTLE DRESSING



Three-Pepper Slaw with Chipotle Dressing image

Categories     Salad     Citrus     Garlic     Vegetable     Side     Low Fat     Bell Pepper     Summer     Jícama     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

5 tablespoons fresh lemon juice
3 tablespoons fat-free mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced canned chipotle chilies
1 1/2 teaspoons chili powder
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
12 ounces jicama, peeled, cut into thin strips
1/3 cup chopped fresh Italian parsley

Steps:

  • Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Toss bell peppers, jicama and dressing in large bowl to coat. Season slaw with salt. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.
  • Mix chopped parsley into coleslaw. Serve at room temperature.

THREE-PEPPER COLE SLAW



Three-Pepper Cole Slaw image

Make and share this Three-Pepper Cole Slaw recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup red bell pepper, thinly sliced
1/2 cup green bell pepper, thinly sliced
1/4 cup jalapeno pepper, finely chopped seeded
1/3 cup green onion, chopped
1 (10 ounce) package angel hair Coleslaw (about 6 cups)
1/4 cup white wine vinegar
2 tablespoons fresh lime juice
1 teaspoon sugar
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teaspoon white pepper

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.

Nutrition Facts : Calories 44, Fat 2.1, SaturatedFat 0.2, Cholesterol 2.8, Sodium 154.7, Carbohydrate 6.8, Fiber 1.1, Sugar 1.4, Protein 0.8

BELL PEPPER SLAW



Bell Pepper Slaw image

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

2 teaspoons butter
2 teaspoons all-purpose flour
1 egg yolk
1/3 cup half-and-half cream
2 teaspoons cider vinegar
1 teaspoon sugar
1/4 to 1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup finely shredded cabbage
2 tablespoons each diced sweet red pepper, green pepper and celery

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.

COLESLAW



Coleslaw image

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.

Provided by Kay Chun

Categories     easy, salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 pounds)
1/2 medium head purple cabbage (about 1 pound)
2 carrots, grated on the large holes of a box grater

Steps:

  • In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
  • Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
  • Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
  • Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

PEPPER SLAW



Pepper Slaw image

This is served at most restaurants in the Pennsylvania Dutch area. It's really good! Vegetables should be chopped very fine. Prep time is based on using my food prossessor.

Provided by keen5

Categories     Greens

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

3 cups finely shredded cabbage
1/4 cup green pepper, cut fine
1/4 cup red pepper, cut fine (optional)
1 teaspoon salt
2 tablespoons sugar
1/3 cup vinegar (more if desired)
1 teaspoon celery seed

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.

COLESLAW II



Coleslaw II image

A great summertime cole slaw for picky eaters who don't like mayo!

Provided by Kimberly

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 8

Number Of Ingredients 11

1 medium head cabbage, shredded
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 onion, chopped
3 carrots, grated
2 stalks celery, chopped
1 ½ cups cider vinegar
1 cup vegetable oil
½ cup white sugar
2 teaspoons dry mustard
3 teaspoons dried dill weed

Steps:

  • In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
  • In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 25.5 g, Fat 27.8 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 48.7 mg, Sugar 19.1 g

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