Sweet Pepper Slaw
Brighten up your table with this crunchy and colorful Sweet Pepper Slaw—a vibrant combination of red, yellow, and green bell peppers, shredded purple cabbage, and crisp carrots. Tossed in a tangy-sweet dressing made with apple cider vinegar, honey, and Dijon mustard, this slaw is a perfect blend of creamy and zesty flavors. Fresh parsley and green onions add a burst of freshness, making it an ideal side dish for barbecues, picnics, or weeknight dinners. Ready in just 20 minutes with no cooking required, this versatile slaw can also double as a topping for sandwiches or tacos. Packed with nutrients and loaded with visual appeal, it's a must-try recipe for lovers of healthy, quick, and delicious meals!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pcs Red bell peppers
- 2 pcs Yellow bell peppers
- 1 pc Green bell pepper
- 2 cups Purple cabbage
- 1 large Carrot
- 2 stalks Green onion
- 2 tbsp Fresh parsley
- 0.5 cup Mayonnaise
- 2 tbsp Apple cider vinegar
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Wash all the vegetables thoroughly under cold running water and pat dry with a clean kitchen towel.
Cut the red, yellow, and green bell peppers into thin julienne slices, discarding the seeds and stems.
Thinly shred the purple cabbage to measure 2 cups. Use a sharp knife or a mandoline slicer for uniform strips.
Peel the carrot and grate it using a box grater or food processor.
Slice the green onions into thin rounds, both the white and green parts.
Finely chop the fresh parsley.
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the prepared bell peppers, cabbage, carrot, green onions, and parsley.
Pour the dressing over the vegetable mixture and toss gently to ensure all ingredients are coated evenly.
Cover the bowl and refrigerate the slaw for at least 15 minutes to allow the flavors to meld before serving.
Give the slaw a good toss before serving. Serve chilled as a side dish or as a topping for sandwiches or tacos.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.1 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 392 mg | 8% | |
*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.
