Bell Pepper Slaw Recipe

Name: Bell Pepper Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved.
2
Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine.
3
Refrigerate at least 1 hour to allow the flavors to develop.
4
Add the mustard and mayonnaise to the slaw and toss to coat.
5
Refrigerate until ready to serve.
6
Photograph by Con Poulos

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons sugar, Kosher salt, 1/2 cup apple cider vinegar, 1 1/2 teaspoons celery seeds, and more.

Yes, Bell Pepper Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bell Pepper Slaw

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