Best 7 Carrot And Bell Pepper Slaw Recipes
Carrot and bell pepper slaw is a delicious and refreshing side dish that is perfect for summer gatherings and potlucks. This classic dish is made with shredded carrots, bell peppers, and a tangy vinaigrette dressing. The combination of sweet and crunchy carrots, crisp bell peppers, and tangy dressing creates a flavorful and satisfying dish that is sure to be a hit with your friends and family. With a few simple ingredients and a few minutes of prep time, you can easily create this delicious and healthy side dish that will add a pop of color and flavor to your next meal.
Let's cook with our 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.
CARROT SLAW
Steps:
- In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.
CARROT AND BELL PEPPER SLAW
Categories Salad Side No-Cook Picnic Quick & Easy Low Cal Bell Pepper Carrot Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a bowl whisk together the yogurt, the mayonnaise, the mustard, and the lemon juice, add the carrot, the bell pepper, and the scallion, and toss the slaw until it is combined well. Season with slaw with salt and pepper.
CABBAGE AND BELL PEPPER COLESLAW
This is a sweet and sour alternative to the creamy coleslaw, it's very good, but must chill for 8 hours before serving (overnight is even better!)
Provided by Kittencalrecipezazz
Categories Greens
Time 8h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl whisk together sugar, vinegar, oil and garlic powder until the sugar has dissolved.
- In a large bowl combine the cabbage, both bell peppers, onion and carrot; toss well to combine.
- Pour the oil/sugar dressing over the; toss well to combine, then season with salt and pepper (the cabbage will shrink into the dressing while chilling).
- Cover and chill for 8 hours or overnight before serving.
Nutrition Facts : Calories 187.3, Fat 9.3, SaturatedFat 1.2, Sodium 25.2, Carbohydrate 25.8, Fiber 2.9, Sugar 21.8, Protein 1.7
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
GRANDMA'S PEPPER SLAW
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
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
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.
Tips:
- Choose fresh and crisp vegetables: The quality of your vegetables will greatly affect the taste of your slaw. Look for carrots and bell peppers that are brightly colored and free of blemishes. Shred the vegetables just before serving to prevent them from becoming soggy.
- Use a variety of colors and textures: To make your slaw more visually appealing, use a variety of colored carrots and bell peppers. You can also add other vegetables, such as shredded cabbage, broccoli, or cucumber, for a different texture.
- Don't overdress the slaw: A little bit of dressing goes a long way. Too much dressing can make the slaw soggy and bland. Start with a small amount of dressing and add more to taste.
- Let the slaw chill before serving: This will allow the flavors to meld and the slaw to become more refreshing.
Conclusion:
Carrot and bell pepper slaw is a delicious and healthy 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 refreshing taste, this slaw is sure to be a hit at your next party or barbecue.
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