Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish. This slaw shines in late summer when bell peppers are at their sweetest and most abundant, providing a vibrant array of colors and a natural sweetness. The crunchy texture of the cabbage combined with the tender peppers creates a delightful contrast, while the tangy vinaigrette adds a zesty kick. Perfect for picnics and barbecues, sweet pepper slaw complements a variety of main dishes and brings a burst of garden-fresh flavor to your plate.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

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Sweet Pepper Slaw

Vetri Community Parnership

Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish.

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Prep Time 10 minutes mins

Course Side Dish

Servings 6

Ingredients

  

For the Salad

• 3-4 bell peppers various colors, sliced thin
• 1/4 head cabbage (green or red) sliced thin
• 2 cucumbers sliced thin
• 1 bunch scallions chopped small
• 1/2 red onion sliced thin

For the Vinaigrette

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 Tbsp honey or sugar
• 1/2 tsp salt
• 1 tsp black pepper
• Juice of 1/2 lemon

Instructions

 

• Combine all vinaigrette ingredients in a small bowl and whisk together until well combined (or until honey and sugar is dissolved).
• In a large bowl, combine peppers, cabbage, cucumbers, scallions, and red onion.
• Pour the vinaigrette over the pepper slaw and toss to combine. Taste and adjust seasoning.
• Let sit for 5 minutes to marinate or store in the fridge for up to 3 days. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

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