Best Three Pepper Slaw Recipes

Three-Pepper Slaw image

Provided by Martha Stewart

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 Slaw with Chipotle Dressing image

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 image

Provided by ChefDebs

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