Try this homemade Red Pepper and Endive Slaw with Soppressata recipe the whole family will love. Made with sherry vinegar, shallot, mustard and extra-vi…
This Red Pepper and Endive Slaw with Soppressata relies on simple, everyday ingredients such as sherry vinegar, minced shallot, dijon mustard and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 199 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026