Best 8 Three Pepper Coleslaw Recipes

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Three pepper coleslaw is a delicious and refreshing side dish that is perfect for any occasion. It is made with a combination of three different types of peppers, cabbage, and a tangy dressing. The peppers give the coleslaw a slightly spicy flavor, while the cabbage adds a crunchy texture. The dressing is typically made with vinegar, sugar, and mayonnaise, and it helps to bring all of the flavors together. Three pepper coleslaw is a healthy and flavorful dish that is sure to please everyone at your table. It is also very easy to make, and it can be prepared in just a few minutes. So if you are looking for a delicious and easy side dish, three pepper coleslaw is the perfect choice for you.

Check out the recipes below so you can choose the best recipe for yourself!

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

PEPPERY COLESLAW WITH CUCUMBERS AND CELERY



Peppery Coleslaw with Cucumbers and Celery image

Tired of sweet coleslaw? Try this for a nice change.

Provided by Susan Bray Garrison

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h20m

Yield 6

Number Of Ingredients 10

½ small head cabbage, shredded
½ cucumber, chopped
1 stalk celery with leaves, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
½ cup mayonnaise
1 tablespoon white vinegar
¼ teaspoon onion powder
½ teaspoon salt
½ teaspoon coarsely ground black pepper

Steps:

  • Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. Chill for 1 hour before serving.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 5.4 g, Cholesterol 7 mg, Fat 14.7 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 315.7 mg, Sugar 2.6 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 BELL PEPPER SLAW WITH CHIPOTLE DRESSING



Three Bell Pepper Slaw With Chipotle Dressing image

I first made this sauce to go with"chicken breasts with cornmeal crust and black bean salsa" ( posted) but it is so tasty and goes with so many things.

Provided by ChefDebs

Categories     Low Protein

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 9

5 tablespoons lemon juice
3 tablespoons mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced chipotle chiles, canned
1 1/2 teaspoons chili powder
1 large red bell pepper, seeded, sliced
1 large yellow bell pepper, seeded, sliced
1 large green bell pepper, seeded, sliced

Steps:

  • Puree first 6 ingredients in blender.( can be made 1 day ahead and refrigerated).
  • Toss sliced bell peppers and dressing together in a large bowl. Cover and refrigerate about 4 hours.

Nutrition Facts : Calories 60, Fat 2.1, SaturatedFat 0.3, Cholesterol 1.4, Sodium 46.3, Carbohydrate 11, Fiber 1.2, Sugar 6.3, Protein 0.9

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

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.

Tips:

  • Choose the right cabbage. Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a mix of both. If you're using green cabbage, choose a head that is firm and heavy. Red cabbage is a bit more delicate, so handle it carefully to avoid bruising.
  • Shred the cabbage finely. This will help the dressing to coat the cabbage evenly and make the coleslaw easier to eat.
  • Use a variety of peppers. The three-pepper coleslaw recipe in the article uses bell peppers, jalapeños, and serranos. You can use any combination of peppers that you like, but be sure to adjust the amount of heat accordingly.
  • Make the dressing ahead of time. This will give the flavors time to meld and develop. You can make the dressing up to a day in advance.
  • Toss the coleslaw just before serving. This will help to keep the cabbage crisp and prevent it from getting soggy.

Conclusion:

Three-pepper coleslaw is a delicious and refreshing side dish that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. With its crunch, color, and flavor, this coleslaw is sure to be a hit at your next party or potluck.

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