Best 6 Bell Pepper Cole Slaw No Mayonnaise Recipes
Bell pepper coleslaw is a refreshing and crunchy side dish, perfect for summer gatherings or potlucks. It's a great way to use up extra bell peppers and cabbage, and it's also a healthy and delicious way to get your daily dose of vegetables. This recipe for bell pepper coleslaw without mayonnaise is a healthier alternative to traditional coleslaw, as it uses Greek yogurt instead of mayonnaise. The Greek yogurt adds a tangy flavor to the coleslaw, and it also helps to keep it creamy and delicious.
Here are our top 6 tried and tested recipes!
BELL PEPPER SLAW
Provided by Food Network Kitchen
Time 15m
Yield 6-8 servings
Number Of Ingredients 12
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.
CALIFORNIA COLESLAW
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
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
CAROLINA COLE SLAW
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
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.)
BELL PEPPER COLE SLAW ( NO MAYONNAISE )
Adaptation of a Pennsylvania Dutch Recipe. Great for those whose want to lose the mayonnaise in traditional slaws. Original was published in Cooking Light Magazine.
Provided by Mike Marek
Categories Vegetable
Time 20m
Yield 7-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the green cabbage, red cabbage, carrot and green pepper in a large bowl.
- Combine sugar, vinegar and water; whisk.
- Salt and pepper the slaw.
- Pour wet ingredients over the slaw.
- Toss well to coat.
- Cover and chill at least 1 hour.
COLESLAW RECIPE WITHOUT MAYO
This sweet and tangy coleslaw recipe without mayo is perfect for summer cookouts, picnics, or whenever you want to serve a clean, crisp coleslaw
Provided by Elise New
Time 10m
Number Of Ingredients 10
Steps:
- Shred cabbage and carrots and set aside
- Combine remaining ingredients and whisk together well to dissolve the sugar
- Pour over cabbage and carrots and toss
- Enjoy!
BELL PEPPER SLAW
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
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.
Tips:
- Use a variety of bell peppers. This will add color and flavor to your coleslaw.
- Shred the cabbage and bell peppers thinly. This will help the coleslaw absorb the dressing better.
- Use a light dressing. A mayonnaise-based dressing can be too heavy for this coleslaw. Instead, try a vinegar-based dressing or a light yogurt dressing.
- Add some crunchy toppings. Nuts, seeds, or crumbled bacon can add a nice crunch to the coleslaw.
- Serve the coleslaw chilled. This will help the flavors meld together and make the coleslaw more refreshing.
Conclusion:
Bell pepper coleslaw is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and crunchy texture, this coleslaw is sure to be a hit at your next party or potluck.
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