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
SWEET PEPPER SLAW
A tasty cabbage, onion, and red, yellow and green pepper slaw from a magazine clipping. Make-ahead; cover and refrigerate for up to 24 hours. Keeps well in the refrigerator. Great for picnics and pot lucks. Use a mandolin to thinly slice vegetables or use the fine slice blade of a food processor. I usually add a couple teaspoons of sugar to the dressing mixture but that is just personal preference.
Provided by foodtvfan
Categories Onions
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.
- Add vinegar, oil, salt and pepper.
- Toss to coat.
- Refrigerate until ready to serve.
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.
PEPPER SLAW RELISH
I have made this relish for many years. It is so good with white beans as a side dish. I always make enough to give to my family and friends. Everybody loves it.
Provided by Donna Laster
Categories Other Side Dishes
Number Of Ingredients 9
Steps:
- 1. Cut and chop up peppers, onion, and cabbage. Run all of them through a coarse blade food chopper. Put in large container, add the salt, mix well, then cover and let stand overnight.
- 2. In the morning,drain the salt brine liquid from the slaw mixture. Fill water bath canner half full of water and put on to boil. Wash and sterilize jars and lids, drain on paper towel.
- 3. After draining brine from slaw add spices, sugar, pour enough cold vinegar to cover the mixture ( just to the top of the slaw) and put in a large pan and boil for 15 to 30 minutes.
- 4. Put hot slaw into pint jars and seal. (Make sure water in canner is up to the top of the jars.) Then add them to the boiling water bath canner and bring temperature to 212 degrees ( use cooking thermometer to gauge temp) Let boil for 5 minutes for pints. ( if you use quarts boil for 10 minutes.) If jar does not seal put relish in refrigerator for later use. Makes 14 pts. Sometimes I use quart jars if you do will have to add 5 minute more to the boiling water bath canner instructions.
SWEET PEPPER CABBAGE SLAW
A simple cooked dressing and red pepper give this cabbage mixture a delightful sweet flavor. It's perfect for parties and pairs well with any grilled meat. -Jackie Deibert, Klingerstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- For dressing, place sugar, water and vinegar in a small saucepan; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 5 minutes. Cool completely. Stir in oil., To serve, place vegetables in a large bowl. Add dressing; toss to coat.
Nutrition Facts : Calories 126 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
AMISH SLAW
I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.
Provided by CHRISTINA J
Categories Salad Coleslaw Recipes No Mayo
Time 8h18m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 33.4 g, Fat 20.6 g, Fiber 3.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 312 mg, Sugar 30 g
THREE-PEPPER SLAW
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
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
BROCCOLI STEM AND RED PEPPER SLAW
I never throw out broccoli stems. If I don't use them for pickles or stir-fries, I'll shred them and use them in a delicious slaw like this one.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
- In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams, TransFat 0 grams
BELL PEPPER SLAW
Try this recipe when you want to round out a small-serving meal with a crisp, creamy slaw without a week's worth of leftovers.-Angela Andrews, Whitby, Ontario
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. In a small bowl, whisk egg yolk and cream; gradually add to butter mixture. Stir in the vinegar, sugar, mustard, salt and pepper. Bring to a boil, stirring constantly, until thickened and bubbly (the dressing will be very thick). , In a small serving bowl, combine the cabbage, peppers and celery. Add warm dressing and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 151 calories, Fat 11g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 223mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY COLESLAW WITH BELL PEPPERS & RED ONION
Although I usually think of coleslaw as a summertime side dish, it seems to go really well with my Super Bowl spread. I serve pulled pork with baked beans and some of this lovely, creamy coleslaw, then sit back and collect the compliments! Again, this makes a LOT, so adjust accordingly. This recipe is easily increased or decreased. Use a 16-ounce package of coleslaw mix for every six guests.
Provided by JackieOhNo
Categories Vegetable
Time 30m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, toss together all vegetables and celery seed.
- In a small bowl, combine the mayonnaise, vinegar, salt and pepper.
- Toss together the vegetables and dressing until thoroughly combined. Taste and correct seasoning.
- Refrigerate 30 minutes to let flavors blend. Serve.
Nutrition Facts : Calories 135.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 5.9, Sodium 281.5, Carbohydrate 14.5, Fiber 2.8, Sugar 4.2, Protein 2.5
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