Cabbage Pepper Slaw
Bright, crisp, and bursting with flavor, this Cabbage Pepper Slaw is a vibrant twist on a classic coleslaw recipe. Featuring a medley of shredded green cabbage, colorful bell peppers, carrots, and red onion, this dish is as visually stunning as it is delicious. Tossed in a creamy, tangy dressing made from mayonnaise, apple cider vinegar, honey, and Dijon mustard, it strikes the perfect balance of fresh and zesty. Finished with a touch of chopped cilantro for a refreshing herbal note, this slaw pairs beautifully with grilled dishes, tacos, or sandwiches. Ready in just 20 minutes with no cooking required, it’s a quick, make-ahead side dish that’s perfect for BBQs, picnics, or weeknight dinners. Ideal for those searching for easy summer sides, healthy slaw recipes, or colorful veggie plates, this dish brings a pop of flavor to any table!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 2 medium Carrot
- 1 small Red onion
- 0.5 cup (chopped) Fresh cilantro
- 0.25 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Remove the outer leaves of the cabbage. Cut it in half, remove the core, and thinly slice the cabbage into shreds using a sharp knife or a mandoline slicer.
Wash and deseed the red and yellow bell peppers. Slice them into thin strips.
Peel and grate the carrots with a box grater or cut them into thin matchsticks.
Peel the red onion and slice it into thin rings or half-moons.
In a large mixing bowl, combine the shredded cabbage, bell peppers, grated carrots, sliced red onion, and chopped cilantro.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth to create the dressing.
Pour the dressing over the vegetables in the mixing bowl. Toss everything together until the vegetables are evenly coated with the dressing.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, let it chill for 1–2 hours.
Before serving, give the slaw a quick toss and adjust the seasoning if needed. Serve cold as a side dish or as a topping for sandwiches or tacos.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 41.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1754 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
