Crunchy Pepper Slaw
Add a pop of summer to any meal with this recipe for crunchy pepper slaw. Pair with classic cookout dishes like burgers, hotdogs or barbecue!
Servings: 8 Side Dishes
Calories: 162kcal
Equipment
- 1 Mandolin Slicer Optional
- 1 Large Serving Bowl
- 1 Whisk
Ingredients
Vegetables
- 1 Head of Green Cabbage Thinly Sliced/Shredded
- ½ Red Bell Pepper Finely Diced
- ½ Green Bell Pepper Finely Diced
- 2 Stalks of Celery Halved lengthwise and thinly sliced (No wider than ¼-inch)
Dressing
- 1 Cup Granulated Sugar
- ½ Cup Distilled White Vinegar
- 2 Tablespoons Neutral Oil
- ½ Teaspoon Fine Sea Salt
- ¼ Teaspoon Celery Salt
- ¼ Teaspoon Fresh Cracked Black Pepper
Instructions
- Begin by halving the head of cabbage and removing the core. Thinly slice the cabbage with the mandoline, or as thinly as possible by hand.
- Finely dice the red and green bell peppers. Slice celery stalks in half lengthwise and thinly slice into ¼-inch thick slices.
- In a large serving bowl combine the sugar, vinegar, oil, salt, celery salt, and fresh cracked black pepper. Add the prepared vegetables to the dressing and toss to evenly coat.
Notes
If you have leftovers, drain some of the dressing to avoid getting soggy.
If making ahead of time, wait until just before serving to toss the vegetables with the dressing . This will keep the cabbage form getting soggy.
Substitute one bag of store-bought, pre-shredded cabbage for the whole head of cabbage.
Nutrition
Calories: 162kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 240mg | Potassium: 226mg | Fiber: 3g | Sugar: 29g | Vitamin A: 376IU | Vitamin C: 57mg | Calcium: 49mg | Iron: 1mg
