Tri Color Pepper Slaw Recipes

THREE-PEPPER COLESLAW

Steps:

• Place the first 5 ingredients in a large serving bowl. In a small bowl, whisk the remaining ingredients. Pour over coleslaw mixture; toss to coat. Cover and refrigerate for at least 30 minutes before serving. ,

THREE-PEPPER SLAW

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.

TRI-COLOR BELL PEPPER, PINEAPPLE COLE SLAW

Steps:

• Thinly slice peppers and cabbage. Combine in a medium size bowl with pineapple, onions and mint.
• In a small covered plastic container combine orange juice, rice vinegar, olive oil, sugar, salt and pepper. Shake vigorously and pour over slaw mixture.

TRI-COLOR SLAW WITH LIME DRESSING

Steps:

• Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl.
• Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

TRICOLOR PEPPER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

TRI-COLOR PEPPER SLAW

Steps:

• In a large bowl, gently toss the green bell peppers, yellow bell peppers, tomatoes, balsamic vinaigrette, and feta cheese. Allow to sit 5 minutes before serving.

MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD

Steps:

• BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
• Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
• In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
• Fry for approximately 5-6 minutes until softened and translucent.
• Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
• Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
• Discard the skins and slice the peppers into thin strips.
• Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
• Add the crushed garlic and pour on the remaining olive oil.
• Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
• Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
• Finally, garnish the pepper salad with fresh chopped Italian parsley.
• Serve at room temperature and with crusty bread.
• Servings are estimated as a salad.