Cabbage Pepper Slaw Recipes

BELL PEPPER SLAW

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 CABBAGE AKA AMISH SLAW-ANNETTE'S

Steps:

• 1. I have used my food processor to chop the ingredients and I have done it by hand. Either way will be work as long as you cut everything "fine".
• 2. Combine cabbage, red bell pepper, and onion.
• 3. Mix sugar, vinegar, mustard seed, celery seed, salt and pepper. Pour over cabbage mixture. Stir to combine.
• 4. Chill overnight or for several days. Keeps well in refrigerator. Enjoy!

CABBAGE SLAW

Steps:

• In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

SWEET PEPPER CABBAGE SLAW

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.

CABBAGE & PEPPER SLAW

Steps:

• grate cabbage & peppers into a large bowl.
• combine other ingreadriants in a small bowl & stir until sugar has dissolved.
• pour liquid over cabbage & pepper and mix throughly.
• chill until read to serve.

PEPPER SLAW

Steps:

• Dissolve the sugar and salt in the vinegar and pour over the cabbage and peppers.
• Taste for seasoning and add more if desired.
• Add celery seed last.

CABBAGE-PEPPER SLAW

Steps:

• Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat process with remaining orange; set segments aside.
• In a large bowl whisk together vinegar and sugar until well combined. Slowly whisk in vegetable oil and season with salt and pepper. Add cabbage, pepper, orange segments, and cilantro; toss to coat. Keep slaw refrigerated until ready to use, up to 2 hours.

WILTED RED CABBAGE AND BELL PEPPER SLAW

Steps:

• In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
• Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.